THE EFFECT OF CARBOXYMETHYL CELLULOSE SUBSTITUTION WITH PERSIAN GUM ON THE QUALITATIVE PROPERTIES OF MAYONNAISE

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BARZEGARI MILAD; RAFTANI AMIRI ZEYNAB; MOHAMMADZADEH MILANI JAFAR; MOTAMEDZADEGAN ALI

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Journal: Research and Innovation in Food Science and Technology Year:2013 | Volume:2 | Issue:4 Page(s): 381-392

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Title

THE EFFECT OF CARBOXYMETHYL CELLULOSE SUBSTITUTION WITH PERSIAN GUM ON THE QUALITATIVE PROPERTIES OF MAYONNAISE

Author(s)

BARZEGARI MILAD | RAFTANI AMIRI ZEYNAB | MOHAMMADZADEH MILANI JAFAR | MOTAMEDZADEGAN ALI | Issue Writer Certificate

Keywords

CMCQ2

MAYONNAISEQ1

PERSIAN GUMQ2

RHEOLOGYQ1

TEXTURAL PROPERTIESQ2

Abstract

Gums are compounds that increase stability of MAYONNAISE by increasing the viscosity of the continuous phase. In this study, the PERSIAN GUM with carboxymethyl cellulose (CMC), at combination of levels 0: 100, 25: 75, 50: 50, 75: 25 and 100: 0, were used to produce treatments.Experimental data’s of color measuring showed that by increasing PERSIAN GUM level in samples, lightness (L*) and yellowness (b*) factors were decreased and increased, respectively.The samples included 100% PERSIAN GUM (1.5%w/w), and 75% PERSIAN GUM-25% CMC showed non-significant difference comparing to the sample contained 100% CMC (2%w/w). Sample with 75% PERSIAN GUM-25% CMC had highest hardness, cohesiveness and adhesiveness that had no significant difference compared with other samples. Rheological tests also showed that all samples had pseudo-plastic behavior at shear rates of 1-450 s-1 and weak gel-like behavior at frequency range of 0.1-10 Hz. Results showed that PERSIAN GUM has substitution ability at 75% and more than that with CMC in MAYONNAISE with no difference in the qualitative properties of the product.

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APA: Copy

BARZEGARI, MILAD, RAFTANI AMIRI, ZEYNAB, MOHAMMADZADEH MILANI, JAFAR, & MOTAMEDZADEGAN, ALI. (2013). THE EFFECT OF CARBOXYMETHYL CELLULOSE SUBSTITUTION WITH PERSIAN GUM ON THE QUALITATIVE PROPERTIES OF MAYONNAISE. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 2(4), 381-392. SID. https://sid.ir/paper/233923/en

Vancouver: Copy

BARZEGARI MILAD, RAFTANI AMIRI ZEYNAB, MOHAMMADZADEH MILANI JAFAR, MOTAMEDZADEGAN ALI. THE EFFECT OF CARBOXYMETHYL CELLULOSE SUBSTITUTION WITH PERSIAN GUM ON THE QUALITATIVE PROPERTIES OF MAYONNAISE. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;2(4):381-392. Available from: https://sid.ir/paper/233923/en

IEEE: Copy

MILAD BARZEGARI, ZEYNAB RAFTANI AMIRI, JAFAR MOHAMMADZADEH MILANI, and ALI MOTAMEDZADEGAN, “THE EFFECT OF CARBOXYMETHYL CELLULOSE SUBSTITUTION WITH PERSIAN GUM ON THE QUALITATIVE PROPERTIES OF MAYONNAISE,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 4, pp. 381–392, 2013, [Online]. Available: https://sid.ir/paper/233923/en

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