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Physico-Chemical, and Sensory Properties of Mayonnaise Substitute Prepared from Chia Mucilage (Salvia hispanica L.) and Gum Arabic from Acacia senegal var. kerensis
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作者 Lydia Apondi Odep Symon Maina Mahungu Mary Nyambeki Omwamba 《Food and Nutrition Sciences》 CAS 2024年第9期880-898,共19页
Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used... Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used as a fat and egg yolk mimic. However, both chia mucilage and gum Arabic are underutilized locally in Kenya;thus, marginal reports have been published despite their potential to alter functional properties in food products. In this study, the potential use of chia mucilage and gum Arabic was evaluated in the development of an eggless fat-reduced mayonnaise (FRM). The mayonnaise substitute was prepared by replacing eggs and partially substituting sunflower oil with chia mucilage at 15%, 30%, 45%, and 60% levels and gum Arabic at 3% while reducing the oil levels to 15%, 30%, 45%, and 60%. The effect of different concentrations of oil and chia mucilage on the physicochemical properties, for example, pH, emulsion stability, moisture content, protein, carbohydrate, fats, calories, ash, and titratable acidity using AOAC methods and sensory properties for both consumer acceptability and quantitative descriptive analysis of mayonnaise were evaluated and compared to the control with eggs and 75% sunflower oil. The results indicated that all fat-reduced mayonnaises had significantly lower energy to 493 kcal/100g and 20% fat content but higher water content of 0.74 than the control with 784 Kcal/100g calories, 77% fat and 0.39 moisture. These differences increased with increasing substitution levels of chia mucilage, as impacted on pH, carbohydrate, and protein. There was no significant difference between ash content for both fat-reduced mayonnaise and control. Sensory evaluation demonstrated that mayonnaises substituted with chia seeds mucilage and gum Arabic were accepted. All the parameters are positively correlated to overall acceptability, with flavor having the strongest correlation of r = 0.78. Loadings from principal component analysis (PCA) of 16 sensory attributes of mayonnaise showed that approximately over 66% of the variations in sensory attributes were explained by the first six principal components. This study shows good potential for chia mucilage and gum Arabic to be used as fat and egg mimetics and stabilizers, respectively, in mayonnaise with functional properties. 展开更多
关键词 mayonnaise Chia Mucilage Gum Arabic Physicochemical Sensory Properties
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Processed beetroot(Beta vulgaris L.)as a natural antioxidant in mayonnaise:Effects on physical stability,texture and sensory attributes 被引量:5
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作者 Vassilios Raikos Angela McDonagh +1 位作者 Viren Ranawana Garry Duthie 《Food Science and Human Wellness》 SCIE 2016年第4期191-198,共8页
The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control(mayonnaise without beetroot)and a commercially available product.Processing of b... The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control(mayonnaise without beetroot)and a commercially available product.Processing of beetroot had an impact on the structural integrity of the antioxidants present.Microwaving(960 W for 7 min)was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting(180◦C for 90 min)and boiling(100◦C for 30 min).The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric(TBA)assay.The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks(4◦C).Although no significant differences(P>0.05)were detected between the mayonnaise samples containing beetroot and the commercial control,the latter was less susceptible to oxidation during storage.The turbiscan stability index(TSI)revealed that the commercial mayonnaise was less prone to destabilization phenomena.All the textural parameters increased with the incorporation of beetroot.The sensory evaluation revealed that,with the exception of graininess and uniformity,most of the sensory attributes are preserved if not improved with the addition of beetroot. 展开更多
关键词 mayonnaise Beetroot Oxidative stability TEXTURE Sensory analysis
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Production of Mayonnaise from Date Pit Oil
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作者 Amany Mohamed Mohamed Basuny Maliha Ali AL-Marzooq 《Food and Nutrition Sciences》 2011年第9期938-943,共6页
Chemical compositionof the residual pits from processing of date (Phoenix dactylifera L.) variety khalas from AL-Hasa region–Saudi Arabia was investigated. The extracted oil from residual pits was analyzed for its ph... Chemical compositionof the residual pits from processing of date (Phoenix dactylifera L.) variety khalas from AL-Hasa region–Saudi Arabia was investigated. The extracted oil from residual pits was analyzed for its physico-chemical properties, (refractive index, colour, acid value, peroxide value, iodine number, saponification number and unsaponifiable matter), total phenols, tocopherol content, fatty acid composition, hydrocarbons, and sterol compounds by gas liquid chromatography, and oxidative stability by Rancimat method at 100℃ ± 2℃. Mineral content of date pits was analyzed by atomic absorption spectrophotometry. Date pit oil was used to replace conventional oil in producing mayonnaise, and sensory qualities were evaluated in comparison with commercial mayonnaise prepared from corn oil. The data demonstrated that mayonnaise containing date pit oil was superior in sensory characteristics as compared with control manufactured from corn oil. Results showed that the date pit oil could be used as nontraditional oil in some food processing such as mayonnaise products. 展开更多
关键词 DATE STONE FATTY Acid Composition OXIDATIVE Stability mayonnaise
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Utilization of Yellowfin Tuna and Red Snapper Roe Protein Concentrate as Emulsifier in Mayonnaise
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作者 Safira Yessica Wiharja Joko Santoso Lisa Amanda Yakhin 《Journal of Food Science and Engineering》 2013年第12期678-687,共10页
Roes of yellowfin tuna (Thunnus albacares) and red snapper (Lutjanus champecanus) are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate (RPC) is expected... Roes of yellowfin tuna (Thunnus albacares) and red snapper (Lutjanus champecanus) are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate (RPC) is expected to increase the economic value and potency of their usage. Tuna and red snapper RPC was defatted using etano195% with one, two, three and four times of repetition. Both RPC made with four times repetition of defatting had the highest protein content (79.90% and 80.72%), showed high emulsion activity (97.46% and 99.62%) and emulsion stability (97.10% and 99.48%), and decreased the interfacial tension of 51% and 55.9%, respectively. Mayonnaise was made with 0, 25, 50, 75 and 100% substitution level of each RPC with four times repetition ofdefatting. The physical, chemical and organoleptic properties of mayonnaise were studied. The best mayonnaise formulation was obtained from 50% substitution level of tuna and red snapper RPC. Mayonnaise with tuna and red snapper RPC had good viscosity (5,920 cPs and 5,845 cPs), high emulsion stability (90.5% and 91.73%) and small fat globule size (±2.5 lam and ± 2.25 lam), respectively. These mayonnaises also showed high score of spreadability and low intense of fishy odor. However they still had quite strong of fishy flavor based on scoring test. 展开更多
关键词 EMULSIFIER mayonnaise red snapper yellowfin tuna RPC.
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The Bioavailability of Vitamin E in Fortified Processed Foods 被引量:3
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作者 Inga Schneider Ute Bindrich Andreas Hahn 《Food and Nutrition Sciences》 2012年第3期329-336,共8页
Objectives: Vitamin E is an important human lipophilic antioxidant and is required for many metabolic functions. A high vitamin E intake appears to favorably impact a variety of disease processes. The vitamin E intake... Objectives: Vitamin E is an important human lipophilic antioxidant and is required for many metabolic functions. A high vitamin E intake appears to favorably impact a variety of disease processes. The vitamin E intake, excluding sup-plemental intake, of the vast majority of adults is below the current recommended level. By consuming vitamin E-enriched food, it is possible to take in adequate amounts of vitamin E. Vitamin E intake from enriched foods might prevent certain diseases without the need to ingest specific vitamin E supplements. The vitamin E that is present in enriched foods has to exhibit maximal bioavailability to ensure a sufficient intake of vitamin E from one portion of fortified food. The aim of the present study was to develop an enriched food that has highly bioavailable vitamin E. Furthermore, we wanted to examine whether vitamin E bioavailability can be affected by the technological properties of fortified food. Methods: Volunteers were given test foods (cream cheese and mayonnaise) that had been fortified with 60 mg of RRR-α-tocopherol. The test foods were technologically modified and the bioavailability of RRR-α-tocopherol was determined via a short-term kinetic measurement, which was 24 h long, and a long-term kinetic measurement, which was 28 d long. The test foods were characterized with respect to matrix properties. Results: In comparison to the mayonnaise group the serum α-tocopherol area under the curve (AUC) was significantly higher in the cream cheese group, as shown in the short-term kinetic (p = 0.010) and long-term kinetic (p = 0.017) studies. Conclusions: In conclusion, RRR-α-tocopherol was more bioavailable in cream cheese than in mayonnaise in both short-term and long-term periods. Hence, food matrices affect bioavailability of RRR-α-tocopherol. Fortified foods with proven high α-tocopherol bioavailabilities could be merchandised as functional foods with diseases prevention properties. 展开更多
关键词 VITAMIN E BIOAVAILABILITY EMULSION CREAM CHEESE mayonnaise
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