DETERMINE EFFECTS OF β-GLUCAN AND MALTITOL AS REPLACEMENT OF OIL AND SUGAR ON PHYSICOCHEMICAL AND SENSORIAL PROPERTIES IN DIETARY MAYONNAISE SAUCE BY RSM

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NAFARZADEH H.; ARIAII P.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2018 | Volume:14 | Issue:71 Page(s): 185-200

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Title

DETERMINE EFFECTS OF β-GLUCAN AND MALTITOL AS REPLACEMENT OF OIL AND SUGAR ON PHYSICOCHEMICAL AND SENSORIAL PROPERTIES IN DIETARY MAYONNAISE SAUCE BY RSM

Author(s)

NAFARZADEH H. | ARIAII P. | Issue Writer Certificate

Keywords

DIETARY MAYONNAISEQ1

BETA-GLUCANQ1

MALTITOLQ1

RSMQ1

Abstract

In this research, physicochemical characteristics, textural and sensory properties of DIETARY MAYONNAISE with the aim of reducing the amount of fat and sugar using BETA-GLUCAN and MALTITOL as both functional and optimized material So that optimum use of these two alternative between physicochemical parameters and sensory parameters analyzed and evaluated and found general acceptance. The content of oil redused to 30% and the usage of beta glucan was 0.9%-2.1% and MALTITOL 0-5%. Oil and sugar at different levels were replaced depend on RSM and mayonnaise samples were prepared. The results of mayonnaise samples showed that levels of oil, BETA-GLUCAN and MALTITOL has not a significant effect on pH and acidity. The results showed different levels of oil and MALTITOL factors have impacted significantly on calories. Oil and BETA-GLUCAN factors have a significant effect on the viscosity with linear model while MALTITOL has not significant effect on the viscosity. The results showed different levels of oil and BETA-GLUCAN can significantly affect on the stability. The linear model of the oil factor and BETA-GLUCAN levels and MALTITOL has affected on the texture (Adhesiveness factor) of samples. The results showed different levels of fat compared with BETA-GLUCAN and to a lesser extent MALTITOL affected on texture of samples. The results of taste panel showed that different levels of oil significantly affect the taste and for total acceptance showed different levels of oil and BETA-GLUCAN and the interaction of them have a significant effect on the samples. Finally, this research showed that beta glucan and MALTITOL can be used successfully to replace fat and sugar as well as improving textural properties of DIETARY MAYONNAISE and achieve optimum of physicochemical results and reduce calories of product and use beneficial materials for the health of human in mayonnaise formulation.

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APA: Copy

NAFARZADEH, H., & ARIAII, P.. (2018). DETERMINE EFFECTS OF β-GLUCAN AND MALTITOL AS REPLACEMENT OF OIL AND SUGAR ON PHYSICOCHEMICAL AND SENSORIAL PROPERTIES IN DIETARY MAYONNAISE SAUCE BY RSM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(71), 185-200. SID. https://sid.ir/paper/72101/en

Vancouver: Copy

NAFARZADEH H., ARIAII P.. DETERMINE EFFECTS OF β-GLUCAN AND MALTITOL AS REPLACEMENT OF OIL AND SUGAR ON PHYSICOCHEMICAL AND SENSORIAL PROPERTIES IN DIETARY MAYONNAISE SAUCE BY RSM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(71):185-200. Available from: https://sid.ir/paper/72101/en

IEEE: Copy

H. NAFARZADEH, and P. ARIAII, “DETERMINE EFFECTS OF β-GLUCAN AND MALTITOL AS REPLACEMENT OF OIL AND SUGAR ON PHYSICOCHEMICAL AND SENSORIAL PROPERTIES IN DIETARY MAYONNAISE SAUCE BY RSM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 71, pp. 185–200, 2018, [Online]. Available: https://sid.ir/paper/72101/en

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