EVALUATION OF PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF LOW-FAT MAYONNAISE FORMULATED WITH A TYPE OF POTATO STARCH AS A SUBSTITUTE OF EGG YOLK

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

GHAZAEI SH.; MIZANI M.; PIRAVIVANAK Z.; HALIMI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2016 | Volume:13 | Issue:4 (52) Page(s): 103-111

Download Full-Text

Persian Verion

View:

3,841

Download:

Cites:

Information Journal Paper

Title

EVALUATION OF PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF LOW-FAT MAYONNAISE FORMULATED WITH A TYPE OF POTATO STARCH AS A SUBSTITUTE OF EGG YOLK

Author(s)

GHAZAEI SH. | MIZANI M. | PIRAVIVANAK Z. | HALIMI M. | Issue Writer Certificate

Keywords

CHOLESTEROL CONTENTQ2

COLOR CHARACTERISTICSQ2

EMULSION STABILITYQ2

MAYONNAISEQ2

OCTENYL SUCCINIC ANHYDRIDE STARCHQ2

Abstract

Introduction: The consumption of MAYONNAISE has been increasing worldwide and egg yolk is a key ingredient in MAYONNAISE which along with its positive functional properties may cause some problems due to its high CHOLESTEROL CONTENT (186-213 mg). Additionally it might lead to the allergic reactions in consumers and induce microbial contamination in the final product. The main object of this research is to replace egg yolk partially with a type of modified potato starch (Octenyl Succinic Anhydride, OSA) and determine its best quality and concentration in reduced-fat MAYONNAISE formulation from the physico-chemical and microbial aspects.Materials and Methods: MAYONNAISE samples were prepared by replacing 0, 25, 50, 75 and 100% of the weight of egg yolk with OSA starch. Chemical (acidity, pH, fat content), physical (emulsion stability, color) and microbial (total microbial count, mold, yeast, Lactobacillus, E.coli, Staphylococcus aureos and Salmonella) tests have been carried out on all of the samples and the selected sample was analysed for CHOLESTEROL CONTENT.Results: The results indicated that by reducing the amount of egg yolk, the pH, fat content, yellowness and microbial contamination of the samples were reduced and those with 25 and 50% substituted- egg yolk, showed the lowest EMULSION STABILITY and therefore were eliminated from the rest of the research and CHOLESTEROL CONTENTs of the other samples were determined.Conclusion: According to the results, 84.9% and 1.78% reductions in cholesterol and fat contents were obtained, respectively, by replacing 75% of egg yolk with OSA as compared to the control. Therefore the mentioned sample has been chosen as the best formulation for low fat/low cholesterol MAYONNAISE.

Cites

No record.

References

No record.

Cite

APA: Copy

GHAZAEI, SH., MIZANI, M., PIRAVIVANAK, Z., & HALIMI, M.. (2016). EVALUATION OF PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF LOW-FAT MAYONNAISE FORMULATED WITH A TYPE OF POTATO STARCH AS A SUBSTITUTE OF EGG YOLK. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 13(4 (52)), 103-111. SID. https://sid.ir/paper/143419/en

Vancouver: Copy

GHAZAEI SH., MIZANI M., PIRAVIVANAK Z., HALIMI M.. EVALUATION OF PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF LOW-FAT MAYONNAISE FORMULATED WITH A TYPE OF POTATO STARCH AS A SUBSTITUTE OF EGG YOLK. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2016;13(4 (52)):103-111. Available from: https://sid.ir/paper/143419/en

IEEE: Copy

SH. GHAZAEI, M. MIZANI, Z. PIRAVIVANAK, and M. HALIMI, “EVALUATION OF PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF LOW-FAT MAYONNAISE FORMULATED WITH A TYPE OF POTATO STARCH AS A SUBSTITUTE OF EGG YOLK,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 13, no. 4 (52), pp. 103–111, 2016, [Online]. Available: https://sid.ir/paper/143419/en

Related Journal Papers