Scholarly record
STABILITY AND RHEOLOGICAL PROPERTIES OF SOME FAT-REDUCED MAYONNAISE WITH DIFFERENT FAT MIMETICS
Abstract
In mayonnaise formulation various types of oil (sunflower, rice and olive oil) were preliminary used. In the production of low fat mayonnaise, the most sensorially acceptable oils were used. Low fat (LF) mayonnaise was produced at different levels of oil with different types (xanthan gum, XG; agar, A; and a combination of XG and A, 1:1) and levels (0.00, 0.20, 0.40, 0.60, 0.80 and 1.00%) of hydrocolloid gums. All samples were compared to traditional full fat (FF) mayonnaise. The most sensorially acceptable oils were sunflower (SO) and rice (RO) oils. The best LF mayonnaise was formulated with SO and RO at 60%:40% with 0.75% XG/A (1:1). These LF mayonnaises showed lower caloric values, higher water activity, and pH values than the FF. It also showed higher lightness (L*), similar participation of green color ((a*) and lower yellowness (b*) compared to FF mayonnaise.
Publication Impact Profile
Publication details
References15
Thaiudom, S., & Khantarat, K., Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as fat replacer. Procedia Food Science, 1, 2011, 315-321.
Liu, H., Xu, X. M., & Guo, S. D., Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT-Food Science and Technology, 40(6), 2007, 946-954.
Mun, S., Kim, Y. L., Kang, C. G., Park, K. H., Shim, J. Y., & Kim, Y. R., Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum. International Journal of Biological Macromolecules, 44(5), 2009, 400- 407.
Hasenhuettl, G. L., & Hartel, R. W. (Eds.)., Food emulsifiers and their applications (Vol. 19). New York: Springer, 2008.
Laca, A., Sáenz, M. C., Paredes, B., & Díaz, M., Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent. Journal of Food Engineering, 97(2), 2010, 243-252.
Riscardo, M. A., Franco, J. M., & Gallegos, C., Influence of composition of emulsifier blends on the rheological properties of salad dressing-type emulsions. Food Science and Technology International, 9(1), 2003, 53-63.
Worrasinchai, S., Suphantharika, M., Pinjai, S., & Jamnong, P., β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise. Food hydrocolloids, 20(1), 2006, 68-78.
Abbas, K. A., Khalil, S. K., & Hussin, A. S. M., Modified starches and their usages in selected food products: a review study. Journal of Agricultural Science, 2(2), 2010, 90.
Amin, M. H. H., Elbeltagy, A. E., Mustafa, M., & Khalil, A. H., Development of low fat mayonnaise containing different types and levels of hydrocolloid gum. J Agroaliment Process Technol, 20(1), 2014, 54-63.
Damian, C., Oroian, M. A., Leahu, A., & Carpiuc, N., Effect of addition of carrageenan on rheological behavior of yogurt. Food and Environment Safety Journal, 11(2), 2017, 53-58.
Márquez, A. L., Palazolo, G. G., & Wagner, J., Emulsiones tipo crema preparadas a base de leche de soja 1: Estudios de estabilidad y determinación de las formulaciones. Grasas y aceites, 2005, 56.
Gasca García, B., Rodríguez Sánchez, J. L., & Núñez de Villavicencio, M., Influencia de la formulación en la estabilidad de aderezos tipo mayonesa. Alimentaria, (338), 2002, 87-90.
Radford, S. A., & Board, R. G., Fate of pathogens in home-made mayonnaise and related products. Food microbiology, 10(4), 1993, 269-278.
Chirife, J., Vigo, M. S., Gómez, R. G., & Favetto, G. J., Water activity and chemical composition of mayonnaises. Journal of food science, 54(6), 1989, 1658-1659.
Mun, S., Kim, Y. L., Kang, C. G., Park, K. H., Shim, J. Y., & Kim, Y. R., Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum. International Journal of Biological Macromolecules, 44(5), 2009, 400- 407.
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.
