Physicochemical and sensory properties of reduced-fat mayonnaise formulations prepared with rice starch and starch-gum mixtures

Puligundla, Pradeep; Cho, Yong-Hwa; Lee, Young‐Tack

doi:10.9755/ejfa.2015.04.081

Cited by 17 publications

(17 citation statements)

References 17 publications

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“…Recently, our group demonstrated the potentials of native and modified rice starch gels for the formulation of reduced-fat mayonnaise (Puligundla et al, 2015). In the present study, no significant alterations in physical and sensory properties of reduced-fat muffins and reducedfat cookies were noted due to partial substitution of fat by rice starches.…”

Section: Discussionsupporting

confidence: 49%

Characteristics of reduced-fat muffins and cookies with native and modified rice starches

Lee

Puligundla

2016

Emir. J. Food Agric

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Section: Discussionsupporting

confidence: 49%

Characteristics of reduced-fat muffins and cookies with native and modified rice starches

Lee

Puligundla

2016

Emir. J. Food Agric

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“…Puligundla et al (2015) replaced 20% of the fat in mayonnaise with either native or cross-linked rice starch gels. For instance, mayonnaise is a commonly consumed food; however, it contains a substantial amount of fat.…”

Section: Appli C Ati On S Of S Tarch -Ba S Ed Fat Repl Acer S In Vamentioning

confidence: 99%

“…For instance, mayonnaise is a commonly consumed food; however, it contains a substantial amount of fat. Puligundla et al (2015) replaced 20% of the fat in mayonnaise with either native or cross-linked rice starch gels. The results showed that reduced-fat mayonnaises with both types of fat replacers yielded superior sensory quality than the full-fat control (Puligundla, Cho, & Lee, 2015).…”

Section: Appli C Ati On S Of S Tarch -Ba S Ed Fat Repl Acer S In Vamentioning

confidence: 99%

Use of starch‐based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases

Chen

She

Zhang

et al. 2019

Food Science & Nutrition

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Cardiovascular disease (CVD) has emerged as one of the leading causes of death worldwide. Elevated blood cholesterol and low-density lipoprotein levels are crucial risk factors that contribute to the development of CVD and other metabolic diseases.Dietary fat is believed to be the key factor in modulating circulating cholesterol levels. Thus, reducing dietary intake of fat appears to be an effective strategy to reduce the risk of heart disease. Also, excessive intake of fat and high-calorie foods is also related to the development of obesity, which contributes to the development of CVD. Therefore, the consumption of low-fat low-calorie foods is part of a healthier dietary pattern. However, simply removing fat from foods may lead to compromised overall quality and reduced acceptance of the food products. Thus, fat replacers have emerged as ideal alternatives to dietary fat, which can not only reduce the overall fat and calorie content of the foods but also mimic the physiochemical properties of dietary fat. Starch-based fat replacers are one kind of fat mimetic that can be produced either chemically as modified starch or enzymatically as maltodextrins. Both modified starch and maltodextrins have been demonstrated to have a promising ability to improve the overall quality of reduced-fat foods. Modified starch granules act directly as fat globules in modulating the structure and sensory characteristics of the foods, whereas maltodextrins can form thermoreversible gels. Both modified starch granules and maltodextrins can create a fat-like mouthfeel and therefore are potential fat replacers. This review article aims to discuss the following topics: (a) the effect of carbohydrates and fat on human cardiovascular health and other disease risks, (b) the functionality of starch-based fat replacers in foods, (c) the applications of starchbased fat replacers in various foods, and (d) the current and future market value of starch-based fat replacers.

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“…Kiskh et al (2013) mayonnaise with addition of flour ginger 0-1.25% has pH value 4.3 in the first week. Puligundla et al (2015) stated that full-fat mayonnaise with soybean oil has pH value of 3.71.…”

Section: Ph Valuementioning

confidence: 99%

“…Fatimah et al (2011) oil concentration which added to mayonnaise will be increased viscosity and the product will be thick. Puligundla et al (2015) full-fat mayonnaise with the soybean oil have a viscosity of 2002.67 mPa.s.…”

Section: Viscositymentioning

confidence: 99%

The Potential of Local Ginger as Antioxidant on Full Fat Mayonnaise

Safitri

Evanuarini

Thohari

2019

JITEK

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The aims of this study were to investigate the potential of local ginger for natural antioxidants on full-fat mayonnaise. The used materials were sunflower oil, vinegar, egg yolk, white pepper, salt, sugar, mustard, and local ginger extract. The study was done by using laboratory experimental with Nested Completely Randomized Design with 2 factors and 3 replications. The first factor was used three ginger varieties, namely elephant ginger/(Zingiber officinale var. Roscoe) (G), red ginger (M)/(Zingiber officinale var. Rubrum) and emprit ginger (E)/(Zingiber officinale var. Amarum). The second factor was the addition levels, which were 0.5% (a), 1% (b) and 1.5% (c). The observed variables include pH, viscosity, moisture content and antioxidant activity (IC50). Data were analyzed by using analysis of variance. The result showed that the used different ginger material and different levels of addition did not give significant effect (P>0.05) on pH analysis and gave highly significant effect (P<0.01) of the antioxidant activity, viscosity and moisture content. The study could conclude that mayonnaise added with red ginger showed physicochemical properties better than added with emprit ginger and gajah ginger. In addition, the best result was found in 1.5% ginger addition of each ginger variety in terms of physicochemical qualities of the mayonnaise.

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Physicochemical and sensory properties of reduced-fat mayonnaise formulations prepared with rice starch and starch-gum mixtures

Cited by 17 publications

References 17 publications

Characteristics of reduced-fat muffins and cookies with native and modified rice starches

Characteristics of reduced-fat muffins and cookies with native and modified rice starches

Use of starch‐based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases

The Potential of Local Ginger as Antioxidant on Full Fat Mayonnaise

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