EFFECT OF BASIL SEED GUM AND XANTHAN GUM AS FAT REPLACERS ON THE CHARACTERISTICS OF REDUCED FAT MAYONNAISE

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.

RAZAVI S.M.A.; SHAMSAEI S.; ATAYE SALEHI E.; EMADZADEH B.

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

Journal Paper

Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:4 | Issue:3 (13) Page(s): 101-108

Download Full-Text

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

Persian Verion

View:

2,010

Download:

Cites:

Information Journal Paper

Title

EFFECT OF BASIL SEED GUM AND XANTHAN GUM AS FAT REPLACERS ON THE CHARACTERISTICS OF REDUCED FAT MAYONNAISE

Author(s)

RAZAVI S.M.A. | SHAMSAEI S. | ATAYE SALEHI E. | EMADZADEH B. | Issue Writer Certificate

Keywords

EMULSIONQ2

FAT REPLACERQ2

SAUCEQ2

SENSORY EVALUATIONQ2

STABILITYQ2

Abstract

Mayonnaise as an oil in water EMULSION with pH<4.1 is one of the oldest man made EMULSIONs that is now one of the most widely used SAUCEs in different countries. Nowadays, gums are widely used to increase STABILITY and also changing the rheological properties of mayonnaise. In this research, the effect of different levels of fat substitutes including xanthan gum and basil seed gum at concentrations of 0.45, 0.6, 0.75% on the EMULSION STABILITY, sensory characteristics, creaming and chemical parameters of reduced fat mayonnaise have been investigated. All the samples had high STABILITY during storage and no creaming was observed. The EMULSIONs stabilized with basil seed gum and xanthan gum mixture (0.75%) had the most odor. The EMULSION containing 0.45% basil seed gum had the highest spread ability score.

Cites

CHANGES IN THE STRUCTURE OF BRINED CHEESE MODIFIED WITH BASIL SEED GUM BASED ON PROTEIN- POLYSACCHARIDE INTERACTIONS

References

No record.

Cite

APA: Copy

RAZAVI, S.M.A., SHAMSAEI, S., ATAYE SALEHI, E., & EMADZADEH, B.. (2012). EFFECT OF BASIL SEED GUM AND XANTHAN GUM AS FAT REPLACERS ON THE CHARACTERISTICS OF REDUCED FAT MAYONNAISE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(3 (13)), 101-108. SID. https://sid.ir/paper/176521/en

Vancouver: Copy

RAZAVI S.M.A., SHAMSAEI S., ATAYE SALEHI E., EMADZADEH B.. EFFECT OF BASIL SEED GUM AND XANTHAN GUM AS FAT REPLACERS ON THE CHARACTERISTICS OF REDUCED FAT MAYONNAISE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2012;4(3 (13)):101-108. Available from: https://sid.ir/paper/176521/en

IEEE: Copy

S.M.A. RAZAVI, S. SHAMSAEI, E. ATAYE SALEHI, and B. EMADZADEH, “EFFECT OF BASIL SEED GUM AND XANTHAN GUM AS FAT REPLACERS ON THE CHARACTERISTICS OF REDUCED FAT MAYONNAISE,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 3 (13), pp. 101–108, 2012, [Online]. Available: https://sid.ir/paper/176521/en

Related Journal Papers