Optimization of Mayonnaise Formula Using Hazelnut Meal Milk as Egg Yolk Substitute at Various Levels of Xanthan-Guar Gum and Response Surface Methodology

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Mohammadalizade Samani E.; GOLI M.

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Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2019 | Volume:14 | Issue:3 Page(s): 75-86

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Title

Optimization of Mayonnaise Formula Using Hazelnut Meal Milk as Egg Yolk Substitute at Various Levels of Xanthan-Guar Gum and Response Surface Methodology

Author(s)

Mohammadalizade Samani E. | GOLI M. | Issue Writer Certificate

Keywords

Hazelnut mealQ1

StabilizerQ2

Low-cholesterol mayonnaiseQ1

Formula optimizationQ1

PhenylketonuriaQ1

Abstract

Background and Objectives: Mayonnaise is an oil-in-water emulsion stabilized by emulsifying property of the egg yolk. The purpose of this study was to use Hazelnut meal milk as an egg-yolk (highly rich in cholesterol) substitute and to find the optimal formula for producing mayonnaise. Materials & Methods: : Samples of mayonnaise with decreased egg yolk contents were produced using Hazelnut meal milk at five levels (0, 25, 50, 75 and 100%) and xanthan-guar gum at five levels (0, 0. 05, 0. 10, 0. 15 and 0. 2%) using central composite design response surface method. Then, hardness, adhesive force, adhesiveness, heat and physical stability of the samples were evaluated and modeling was carried out. Results: The high coefficient of determination within the models showed the ability of most models to predict data and match responses with real analyzes. Samples with 50% of meal milk (0. 16% of gum) and samples with 87% of meal milk (0. 11% of gum) were demonstrated as optimal samples. For verifying the prediction, a validation test was carried out. Results showed that samples conformed to the predicted samples in terms of hardness, adhesive force, adhesiveness, physical stability and heat stability and only non-significant differences were seen (P>0. 05). Conclusion: It can be concluded that mayonnaise with low-cholesterol levels and similar properties to the controls can be produced using these two optimal formulas.

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APA: Copy

Mohammadalizade Samani, E., & GOLI, M.. (2019). Optimization of Mayonnaise Formula Using Hazelnut Meal Milk as Egg Yolk Substitute at Various Levels of Xanthan-Guar Gum and Response Surface Methodology. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 14(3 ), 75-86. SID. https://sid.ir/paper/367551/en

Vancouver: Copy

Mohammadalizade Samani E., GOLI M.. Optimization of Mayonnaise Formula Using Hazelnut Meal Milk as Egg Yolk Substitute at Various Levels of Xanthan-Guar Gum and Response Surface Methodology. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2019;14(3 ):75-86. Available from: https://sid.ir/paper/367551/en

IEEE: Copy

E. Mohammadalizade Samani, and M. GOLI, “Optimization of Mayonnaise Formula Using Hazelnut Meal Milk as Egg Yolk Substitute at Various Levels of Xanthan-Guar Gum and Response Surface Methodology,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 14, no. 3 , pp. 75–86, 2019, [Online]. Available: https://sid.ir/paper/367551/en

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