RHEOLOGICAL, PHYSICAL AND SENSORY PROPERTIES OF MAYONNAISE FORMULATED WITH SESAME OIL

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PAZHVAND R.; KHAVARPOUR M.

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

Journal Paper

Paper Information

Journal: Journal of Food Biosciences and Technology Year:2019 | Volume:9 | Issue:1 Page(s): 35-44

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Title

RHEOLOGICAL, PHYSICAL AND SENSORY PROPERTIES OF MAYONNAISE FORMULATED WITH SESAME OIL

Author(s)

PAZHVAND R. | KHAVARPOUR M. | Issue Writer Certificate

Keywords

MAYONNAISE

PHYSICAL PROPERTIES

RHEOLOGICAL

SENSORY

SESAME OIL

Abstract

Fat has an important role in creating texture, color and viscosity; but, it might be a source of many diseases in human. MAYONNAISE is one of the most widely used sauces that contains fat in its formulation. There is an increase demand in reduction of the amount of fat in the diet or use of unsaturated fat. In the present study, MAYONNAISE samples containing various amounts of SESAME OIL were produced. Physical and SENSORY properties were carried out. Furthermore, the consistency coefficient and flow behavior index were calculated as RHEOLOGICAL parameters. All MAYONNAISE samples fitted by power-low model exhibited non-Newtonian and pseudoplastic behavior. MAYONNAISE containing 100% SESAME OIL showed maximum redness and minimum lightness. The SENSORY results demonstrated that increasing in the amount of SESAME OIL led to a reduction in overall acceptability. In conclusion, SESAME OIL at levels of 20% was recommended to be used in MAYONNAISE formulation for enhancing the nutritional value of MAYONNAISE.

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References

THE EFFECT OF QUINCE POWDER ON RHEOLOGICAL PROPERTIES OF BATTER AND PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF SPONGE CAKE

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APA: Copy

PAZHVAND, R., & KHAVARPOUR, M.. (2019). RHEOLOGICAL, PHYSICAL AND SENSORY PROPERTIES OF MAYONNAISE FORMULATED WITH SESAME OIL. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 9(1), 35-44. SID. https://sid.ir/paper/715960/en

Vancouver: Copy

PAZHVAND R., KHAVARPOUR M.. RHEOLOGICAL, PHYSICAL AND SENSORY PROPERTIES OF MAYONNAISE FORMULATED WITH SESAME OIL. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2019;9(1):35-44. Available from: https://sid.ir/paper/715960/en

IEEE: Copy

R. PAZHVAND, and M. KHAVARPOUR, “RHEOLOGICAL, PHYSICAL AND SENSORY PROPERTIES OF MAYONNAISE FORMULATED WITH SESAME OIL,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 9, no. 1, pp. 35–44, 2019, [Online]. Available: https://sid.ir/paper/715960/en

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