2015
DOI: 10.1590/1678-457x.6555
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Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

Abstract: Egg yolk was partially replaced (0, 25, 50, 75, and 100%) with octenyl succinic anhydride (DSA)-modified potato starch in a reduced-fat mayonnaise formulation to curtail the problems associated with high cholesterol and induced allergic reactions. The physicochemical properties included parameters such as: pH, fat content, and emulsion stability of the formulations analyzed. The samples with 75% and 100% egg yolk substitute showed the maximum emulsion stability (>95% after two of months storage), and they were… Show more

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Cited by 40 publications
(30 citation statements)
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“…Most mesophilic, aerobic microorganisms tolerate pH in the range of 4.5-9.0-only yeasts and moulds can grow in an environment with a pH of 2.0-8.8 [33]. Similar results for pH value were obtained by Ghazaei et al [34] when examining low-fat mayonnaises. The Polish Standard [35] only contains requirements for general acidity.…”
Section: Discussionsupporting
confidence: 57%
“…Most mesophilic, aerobic microorganisms tolerate pH in the range of 4.5-9.0-only yeasts and moulds can grow in an environment with a pH of 2.0-8.8 [33]. Similar results for pH value were obtained by Ghazaei et al [34] when examining low-fat mayonnaises. The Polish Standard [35] only contains requirements for general acidity.…”
Section: Discussionsupporting
confidence: 57%
“…The characterization data of the mayonnaise with 10% tucupi are presented in Table 3. Moisture and lipids content in the product were similar to values reported by Ghazaei, Mizani, Piravi-Vanak, and Alimi (2015), who observed from 41.44% to 45.94% moisture and from 40.32 to 41.45% lipids in the mayonnaise formulations in which egg yolk was partially replaced by modified potato starch. The tucupi-added mayonnaise presented higher protein content than the ones recorded in emulsion-type mayonnaise added with green banana (0.27-0.38%) (Izidoro, Scheer, Negre, Haminiuk, & Sierakowski, 2008) and ashes content similar to mayonnaises with the replacement of egg yolk by freeze-dried chia mucilage (2.01-2.36%) (Fernandes & Mellado, 2018).…”
Section: Mayonnaise Characterizationsupporting
confidence: 87%
“…Polysaccharides are used as a foam stabilizer and food emulsion. Ghazel, Mizani, Piravi‐Vanak, and Alimi () showed a high reduction of cholesterol content attributed to partial or full egg substitution with potato‐modified starch in mayonnaise production. Lysozyme–AG has been used as a natural preservative and emulsifier in mayonnaise recently (Hashemi et al, ).…”
Section: Introductionmentioning
confidence: 99%