PHYSICO-CHEMICAL, TEXTURE, AND ORGANOLEPTIC PROPERTIES OF LOW FAT MAYONNAISE CONTAINING INULIN AND PECTIN

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.

TOLUEE O.; MORTAZAVI S.A.; AELAMI M.; SADEGHI MAHOONAK A.R.

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

Journal Paper

Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:3 | Issue:1 (7) Page(s): 35-42

Download Full-Text

Persian Verion

View:

2,084

Download:

Cites:

Information Journal Paper

Title

PHYSICO-CHEMICAL, TEXTURE, AND ORGANOLEPTIC PROPERTIES OF LOW FAT MAYONNAISE CONTAINING INULIN AND PECTIN

Author(s)

TOLUEE O. | MORTAZAVI S.A. | AELAMI M. | SADEGHI MAHOONAK A.R. | Issue Writer Certificate

Keywords

LOW FAT MAYONNAISEQ2

INULINQ2

PECTINQ1

TEXTUREQ2

VISCOSITYQ2

Abstract

In the present research, physico-chemical, TEXTURE, and organoleptic properties of LOW FAT MAYONNAISE formulated with PECTIN and INULIN were investigated. Mayonnaise fat wassubstituted at 25 and 50% by INULIN, PECTIN, and their combinations. Samples were refered to as P-25, P-50, I-25, I-50, IP-25, and IP50. Mayonnaise containing 75% oil was used as control. The results showed that calorie of all low fat samples was significantly (p<0.05) lower than that of control. Moisture content of all low fat samples was significantly lower than that of the control sample. The highest firmness and VISCOSITY belonged to the P25 sample, which was significantly higher than that of control. Results of sensory properties showed that the highest overall acceptability belonged to P25 and IP50 samples. It was concluded that INULIN and PECTIN had the potential to be used as fat replaces in mayonnaise.

Cites

No record.

References

استفاده از کتیرا در سس مایونز به جای مواد پایدار کننده و قوام دهنده وارداتی

Cite

APA: Copy

TOLUEE, O., MORTAZAVI, S.A., AELAMI, M., & SADEGHI MAHOONAK, A.R.. (2011). PHYSICO-CHEMICAL, TEXTURE, AND ORGANOLEPTIC PROPERTIES OF LOW FAT MAYONNAISE CONTAINING INULIN AND PECTIN. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 3(1 (7)), 35-42. SID. https://sid.ir/paper/176507/en

Vancouver: Copy

TOLUEE O., MORTAZAVI S.A., AELAMI M., SADEGHI MAHOONAK A.R.. PHYSICO-CHEMICAL, TEXTURE, AND ORGANOLEPTIC PROPERTIES OF LOW FAT MAYONNAISE CONTAINING INULIN AND PECTIN. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2011;3(1 (7)):35-42. Available from: https://sid.ir/paper/176507/en

IEEE: Copy

O. TOLUEE, S.A. MORTAZAVI, M. AELAMI, and A.R. SADEGHI MAHOONAK, “PHYSICO-CHEMICAL, TEXTURE, AND ORGANOLEPTIC PROPERTIES OF LOW FAT MAYONNAISE CONTAINING INULIN AND PECTIN,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 3, no. 1 (7), pp. 35–42, 2011, [Online]. Available: https://sid.ir/paper/176507/en

Related Journal Papers