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Information Journal Paper

Title

RHEOLOGICAL AND TEXTURAL ATTRIBUTES OF MAYONNAISE INCLUDING CRESS SEED GUM

Pages

  55-64

Abstract

 Application of CRESS SEED GUM as a new source of Iranian native food hydrocolloids has been utilized in MAYONNAISE formulation and chemical, RHEOLOGICAL PROPERTIES and TEXTURAL ATTRIBUTES of the product has been evaluated. All chemical parameters were in the range of standard MAYONNAISE characteristics. The results revealed that samples are classified in non-Newtonian shear thinning fluids. Viscosity increased with increasing GUM concentration and stability observed in all samples produced including different GUM levels and no creaming occurred. Hardness increased with increasing GUM concentration. According to the obtained results obtained CRESS SEED GUM has the ability to be used as a stabilizer in MAYONNAISE. Since this GUM is one of the native hydrocolloids, so it can be a good replacer for synthetic GUMs in food formulations such as MAYONNAISE.

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    APA: Copy

    MOEINI FEIZABADI, A., KARAZHYAN, H., & MAHDIAN, E.. (2013). RHEOLOGICAL AND TEXTURAL ATTRIBUTES OF MAYONNAISE INCLUDING CRESS SEED GUM. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(3 (17)), 55-64. SID. https://sid.ir/paper/176490/en

    Vancouver: Copy

    MOEINI FEIZABADI A., KARAZHYAN H., MAHDIAN E.. RHEOLOGICAL AND TEXTURAL ATTRIBUTES OF MAYONNAISE INCLUDING CRESS SEED GUM. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;5(3 (17)):55-64. Available from: https://sid.ir/paper/176490/en

    IEEE: Copy

    A. MOEINI FEIZABADI, H. KARAZHYAN, and E. MAHDIAN, “RHEOLOGICAL AND TEXTURAL ATTRIBUTES OF MAYONNAISE INCLUDING CRESS SEED GUM,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 3 (17), pp. 55–64, 2013, [Online]. Available: https://sid.ir/paper/176490/en

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