Investigating the Rheological and Physicochemical Characteristics of Low Fat-Free Cholesterol Mayonnaise Using Sodium Octenyl Succinate Starch and Persian Gum

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PISHAN MAHBOOBEH; ASKARI GHOLAMREZA; JAMSHIDIAN MAJID; EMAMDJOMEH ZAHRA

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Journal: Iranian Journal of Biosystems Engineering Year:2019 | Volume:50 | Issue:1 Page(s): 191-201

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Title

Investigating the Rheological and Physicochemical Characteristics of Low Fat-Free Cholesterol Mayonnaise Using Sodium Octenyl Succinate Starch and Persian Gum

Author(s)

PISHAN MAHBOOBEH | ASKARI GHOLAMREZA | JAMSHIDIAN MAJID | EMAMDJOMEH ZAHRA | Issue Writer Certificate

Keywords

MayonnaiseQ1

Low fatQ1

Persian gumQ1

Sodium octenyl succinate starchQ1

Textural propertiesQ1

Abstract

Fabrication of reduced fat Mayonnaise using Persian gum (PG) and Sodium octenyl succinate starch (SOS) investigated. Effects of concentration of the PG (4, 3. 8 and 3. 6%), a mixture of xanthan and guar gum (XG ratio 75: 25) at (0. 0, 0. 2 and 0. 4%) and the SOS (0. 5%, 1. 0% and 1. 5) on the stability, Textural properties, droplet size and optical properties of Low fat-free cholesterol Mayonnaise examined. Results showed that all of the Low fat Mayonnaise samples have similar Textural properties to full fat (FF) sample. There was a significant difference in color and droplet size of Low fat (LF) and FF samples. The best levels of SOS and PG to provide the most stable formulation were 1 and 3. 6%, respectively. In comparison with FF sample, LF samples were more stable and free from cholesterol and had lower calories. According to the evaluations, the results showed that this product can be used as commercial Mayonnaise.

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APA: Copy

PISHAN, MAHBOOBEH, ASKARI, GHOLAMREZA, JAMSHIDIAN, MAJID, & EMAMDJOMEH, ZAHRA. (2019). Investigating the Rheological and Physicochemical Characteristics of Low Fat-Free Cholesterol Mayonnaise Using Sodium Octenyl Succinate Starch and Persian Gum. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 50(1 ), 191-201. SID. https://sid.ir/paper/144524/en

Vancouver: Copy

PISHAN MAHBOOBEH, ASKARI GHOLAMREZA, JAMSHIDIAN MAJID, EMAMDJOMEH ZAHRA. Investigating the Rheological and Physicochemical Characteristics of Low Fat-Free Cholesterol Mayonnaise Using Sodium Octenyl Succinate Starch and Persian Gum. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2019;50(1 ):191-201. Available from: https://sid.ir/paper/144524/en

IEEE: Copy

MAHBOOBEH PISHAN, GHOLAMREZA ASKARI, MAJID JAMSHIDIAN, and ZAHRA EMAMDJOMEH, “Investigating the Rheological and Physicochemical Characteristics of Low Fat-Free Cholesterol Mayonnaise Using Sodium Octenyl Succinate Starch and Persian Gum,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 50, no. 1 , pp. 191–201, 2019, [Online]. Available: https://sid.ir/paper/144524/en

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