Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as fat replacer

Thaiudom, Siwatt; Khantarat, K.

doi:10.1016/j.profoo.2011.09.049

Cited by 49 publications

(28 citation statements)

References 13 publications

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“…Nonetheless, the present study shows that larger particle sizes may be observed at low pH (4-4.5) due to oil droplet flocculation. Thaiudom & Khantarat (2011) used DSA starch as a fat substitute in mayonnaise and concluded that the average particle size decreased with an increase in the starch concentration in the product. It seems that this different result is associated with a formulation in which the amount of egg yolk is maintained constant and DSA starch acts only as a fat and not as an egg substitute.…”

Section: Resultsmentioning

confidence: 99%

Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

Ghazaei

Mizani

Piravi‐Vanak³

et al. 2015

Food Sci. Technol (Campinas)

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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 selected according to cholesterol content, particle size distributions, dynamic rheological properties, microstructure, and sensory characteristic. A significant reduction (84-97%) in the cholesterol content was observed in the selected samples. Particle size analysis showed that by increasing the amount of DSA starch, the oil droplets with the peak size of 70 µm engulfed by this compound became larger. The rheological tests elucidated that in the absence of egg yolk, DSA starch may not result in a final product with consistent texture and that the best ratio of the two emulsifiers (DSA starch/egg yolk) to produce stable reduced-fat, low cholesterol mayonnaise is 75/25. The microscopic images confirmed the formation of a stable cohesive layer of starch surrounding the oil droplets emulsified in the samples selected.Keywords: octenyl succinic anhydride; cholesterol; mayonnaise; particle size distributions; rheological characteristics; microstructure.Practical Application: The egg yolk has been partially replaced (0, 25, 50, 75,100%) by octenyl succinic anhydride (DSA)-modified potato starch in a reduced-fat mayonnaise formulation. The pH, fat content, cholesterol content and emulsion stability, particle size distributions, dynamic rheology, microstructure properties of the formulations were analyzed and the results indicated that 100% substitution of egg yolk may not be desirable because of large droplet size, low consistency and poor sensory scores. The best ratio of the two emulsifiers to produce stable reduced-fat, low cholesterol mayonnaise would be 75/25.

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Section: Resultsmentioning

confidence: 99%

Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

Ghazaei

Mizani

Piravi‐Vanak³

et al. 2015

Food Sci. Technol (Campinas)

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“…Starch, particularly modified starch is preferred in the formulation of reduced-fat products because of its inexpensiveness, tastelessness and the unique creamy texture that it imparts to products (Cho et al, 1999;Thaiudom and Khantarat, 2011). As a thickening agent, modified starches have been used for preventing phase separation during the storage of mayonnaise (Mun et al, 2009;Cheung et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

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

Puligundla

Cho

Lee

2015

Emir. J. Food Agric

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“…This trend was similar to glucoamylase (Polakovič & Bryjak, ), urease (Illeová, Polakovic, Stefuca, Acai, & Juma, ), and galactosidase (Ladero, Ferrero, Vian, Santos, & Garcia‐Ochoa, ). It was mainly because PPO was a heat‐sensitive enzyme and higher temperatures would weaken the secondary bonds (Thaiudom & Khantarat, ). However, the electric field is also an important factor influencing the enzyme activity of PPO.…”

Section: Resultsmentioning

confidence: 99%

Effect of ohmic heating on physicochemical properties and the key enzymes of water chestnut juice

Wang

Regenstein

2019

J Food Process Preserv

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To explore processing methods that can inhibit enzymatic browning and have less negative effects on the quality of water chestnut juices, it was heated using ohmic heating at different electric field strengths (EFS) and frequencies. There were no significant differences between conventional and ohmic heating for the levels of total sugar, total acid, and soluble solids. The color difference of them was within an acceptable range. The retention rate of vitamin C after ohmic heating (10.6–11.4%) was significantly lower than conventional heating (14.7%) (p < 0.05). Ohmic heating can activate peroxidase (POD) activity initially and then deactivate it rapidly thereafter. The higher the EFS, greater could be the enzyme activation. The electric frequency had no significant effect on POD activity. The polyphenol oxidase (PPO) activity declined rapidly with the treatment of ohmic heating and the critical deactivation temperature was 35°C. Practical applications It may be a suitable model to study ohmic heating while being of practical value to those wanting to safely process water chestnut juice. Using ohmic heating can deactivate POD and PPO at lower temperatures and in a shorter time without major negative effect on juice quality, so it may be beneficial for water chestnut juice processing. Besides, ohmic heating is also a good approach to save energy and electricity.

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Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as fat replacer

Cited by 49 publications

References 13 publications

Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

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

Effect of ohmic heating on physicochemical properties and the key enzymes of water chestnut juice

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