INVESTIGATING THE EFFECT OF YELLOW MUSTARD POWDER ON THE VISCOSITY, STABILITY, RANCIDITY AND ORGANOLEPTIC PROPERTIES OF MAYONNAISE

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ADELI MILANI M.; MIZANI M.; GAVAMI M.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:1 | Issue:2 Page(s): 15-32

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Title

INVESTIGATING THE EFFECT OF YELLOW MUSTARD POWDER ON THE VISCOSITY, STABILITY, RANCIDITY AND ORGANOLEPTIC PROPERTIES OF MAYONNAISE

Author(s)

ADELI MILANI M. | MIZANI M. | GAVAMI M. | Issue Writer Certificate

Keywords

YELLOW MUSTARD POWDERQ3

CONCENTRATED EMULSIONQ3

MAYONNAISEQ2

VISCOSITYQ2

Abstract

Mustard is an oilseed crop with a high protein which has emulsifying, stabilizing, antioxidant, flavoring, properties. The purpose of this project was to investigate the effect of different concentrations of yellow mustard on the stability, VISCOSITY, rancidity and organoleptic properties of MAYONNAISE .For this purpose, different amounts of YELLOW MUSTARD POWDER (0, 0.1, 0.2, 0.3, 0.4, and 0.5%) were used in MAYONNAISE formulation. The result of physicochemical experiments showed increased VISCOSITY, improved emulsion stability and decreased rancidity of MAYONNAISE by increasing the percent of yellow mustard and undesirable changes happened to MAYONNAISE color and taste. The result indicated that the MAYONNAISE containing 0.5% YELLOW MUSTARD POWDER was suitable due to high VISCOSITY, good emulsion stability, low range of rancidity but with respect to organoleptic experiments, the MAYONNAISE containing 0.3% of YELLOW MUSTARD POWDER was the best MAYONNAISE (p< 0.05).Still, further works are yet required to increase the functional properties of yellow mustard and to decrease the undesirable changes happening to MAYONNAISE color and taste.

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APA: Copy

ADELI MILANI, M., MIZANI, M., & GAVAMI, M.. (2009). INVESTIGATING THE EFFECT OF YELLOW MUSTARD POWDER ON THE VISCOSITY, STABILITY, RANCIDITY AND ORGANOLEPTIC PROPERTIES OF MAYONNAISE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 1(2), 15-32. SID. https://sid.ir/paper/176611/en

Vancouver: Copy

ADELI MILANI M., MIZANI M., GAVAMI M.. INVESTIGATING THE EFFECT OF YELLOW MUSTARD POWDER ON THE VISCOSITY, STABILITY, RANCIDITY AND ORGANOLEPTIC PROPERTIES OF MAYONNAISE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2009;1(2):15-32. Available from: https://sid.ir/paper/176611/en

IEEE: Copy

M. ADELI MILANI, M. MIZANI, and M. GAVAMI, “INVESTIGATING THE EFFECT OF YELLOW MUSTARD POWDER ON THE VISCOSITY, STABILITY, RANCIDITY AND ORGANOLEPTIC PROPERTIES OF MAYONNAISE,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 1, no. 2, pp. 15–32, 2009, [Online]. Available: https://sid.ir/paper/176611/en

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