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Title: STABILITY AND RHEOLOGICAL PROPERTIES OF SOME FAT-REDUCED MAYONNAISE WITH DIFFERENT FAT MIMETICS
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STABILITY AND RHEOLOGICAL PROPERTIES OF SOME FAT-REDUCED MAYONNAISE WITH DIFFERENT FAT MIMETICS
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1314-2704
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English
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18
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6.2
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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. |
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conference
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18th International Multidisciplinary Scientific GeoConference SGEM 2018
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18th International Multidisciplinary Scientific GeoConference SGEM 2018, 02-08 July, 2018
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Proceedings Paper
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STEF92 Technology
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International Multidisciplinary Scientific GeoConference-SGEM
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Bulgarian Acad Sci; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci & Arts; Slovak Acad Sci; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; World Acad Sci; European Acad Sci, Arts & Letters; Ac
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573-580
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02-08 July, 2018
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website
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cdrom
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1923
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mayonnaise; oil content; rheology; sensory characteristics
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