Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

Mun, Saehun; Kim, Young-Lim; Kang, Choon-Gil; Park, Kwan-Hwa; Shim, Jae‐Yong; Kim, Yong‐Ro

doi:10.1016/j.ijbiomac.2009.02.008

Cited by 196 publications

(206 citation statements)

References 23 publications

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“…The weight of the precipitated fraction was measured and emulsion stability was calculated according to Eq. (2) (Mun et al 2009). In this equation, F0 and F1 are sample weight and weight of the precipitated fraction, respectively after centrifuge.…”

Section: Stability Of Samplesmentioning

confidence: 99%

“…Higher energy of smaller droplets may potentially increase the interactions between the ingredients in the formulation, and hence cause higher viscosity. Viscosity of samples can somehow, not completely, reflect the texture analysis parameters such as firmness (Mun et al 2009). Thus, it is, in this study, assumed that drop diameters of oil phase in samples have high levels of three variables including smaller Xanthan gum, Zodo gum, and oil.…”

Section: Stability Of Samplesmentioning

confidence: 99%

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Optimization low-fat and low cholesterol mayonnaise production by central composite design

et al. 2017

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In this study, the optimized process variables for mayonnaise low in cholestrol and fat, which contained soy milk as a yolk substitute with different levels of Xanthan gum, Zodo gum, and oil, were determined by response surface methodology using a central composite design. Polynomial equation was fitted with an insignificant lack of fit factor in order to study the relationship between variables and responses including apparent viscosity, consistency coefficient, flow index, firmness, and stability of mayonnaise sauces. Results showed that increased amounts of Xanthan gum, Zodo gum and oil led to an increase in the apparent viscosity, the consistency coefficient, the firmness/emulsion stability of the mayonnaise, while the mayonnaise flow index was reduced. The interaction effects between Xanthan gum and Zodo gum, and between Xanthan gum and oil were significant on apparent viscosity. Optimum conditions of variables were obtained due to response ranges of commercial mayonnaise as following ingredients: 0.25% Xanthan gum, 3.84% Zodo gum, 37.50% oil, and with the replacement of 63.61% soy milk. Yolk, however, was replaced with soy milk without emulsion fracture up to 100%. This study showed good potential for Zodo gum native mixed with Xanthan gum and soy milk to be used as a fat and yolk substitute in mayonnaise, respectively.

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Section: Stability Of Samplesmentioning

confidence: 99%

Section: Stability Of Samplesmentioning

confidence: 99%

Optimization low-fat and low cholesterol mayonnaise production by central composite design

et al. 2017

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“…15 gr Samples of mayonnaise (F1) were centrifuged in 15-mL tubes at 5000 rpm for 30 min at room temperature to remove the top oil layer (Mun et al 2009). The weight of precipitated fraction (F2) was measured, and the emulsion stability of mayonnaise was expressed as:…”

Section: Physical Stabilitymentioning

confidence: 99%

“…Finally, heat stability was characterized according the below equation (Mun et al 2009). F2 equal to the weight of precipitated fraction and F1, initial weight of sample.…”

Section: Heat Stabilitymentioning

confidence: 99%

“…The Apparent viscosity of the Mayonnaise samples determined at room temperature at Shear rate (60 s −1 ) (Mohammadzadeh et al 2013) with the aid of a Brookfield RDVD-II, viscometer (Brookfield Engineering Laboratories, USA) using spindle No 7 at different rpms (5,10,15,20,30,40,50,60,70,80,90,100,105,120,140,150,160,180,200). For each sample two readings were taken and their means were reported.…”

Section: Rheological Propertiesmentioning

confidence: 99%

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Effect of Milk and Xanthan as Egg Replacement on the Physical Properties of Mayonnaise

Shamooshaki

Mahounak

Ghorbani

et al. 2015

ILNS

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ABSTRACT. The milk along with xanthan at levels 0, 1.9, 3.9, 5.9, 7.9, 9.9 and 0.1 and 0.2 % (No 1 (control) to 11 respectively) as egg replacement were used for preparation of mayonnaise. Creaming index, heat stability, physical stability and rheological properties of samples over a were investigated. Also flow behavior of samples were fitted to Power law, Herschel-Bulkley and Casson models. It was found that addition milk along with xanthan to mayonnaise protected from phase separation in comparison to control sample. All the samples had stability higher than 99% except samples 1, 4, 5 and 6. The highest stability was recorded for sample No 11 (99.98%) and the lowest for 5 (74.95%) that compared with control sample had significant differences (p> 0.05). All the samples except No 1 and 5 showed heat stability higher than 99 % and the highest stability recorded for No 11 ( 99.72%) and the lowest for No 5 (67.42 %) and in comparison with control were significantly different (p> 0.05). Apparent viscosity decreased with increase the egg replacement from 40% to 80%, as the highest and lowest viscosity observed in samples contain 100% and 80% replacement respectively. All samples showed shear-thinning behavior and the high coefficients of determination for Power law and Herschel-Bulkley models (0.99) revealed the adequacy of these rheological models to describe flow behavior of mayonnaise.

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Chubak (Acanthophyllum glandulosum) Root Gum

Karazhiyan

2019

Emerging Natural Hydrocolloids

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Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

Cited by 196 publications

References 23 publications

Optimization low-fat and low cholesterol mayonnaise production by central composite design

Optimization low-fat and low cholesterol mayonnaise production by central composite design

Effect of Milk and Xanthan as Egg Replacement on the Physical Properties of Mayonnaise

Chubak (Acanthophyllum glandulosum) Root Gum

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