|
Stability of the Emulsion and Physicochemical Characteristics of Low- fat on Storage Time Using Hydroxypropyl Distarch Phosphate (E1442) and Xantan Gum as Fat Replacers
|
| |
|
|
|
چکیده: (1407 مشاهده) |
Background and Objectives: In this study, think over to collected and classification of food science engineering comprehensive datas about each experiment with expanded results. Moreover, in most of discussion added extra reasons to each phenomenon. The aim of the present study was assesse of E1442 with xantan gum as fat replacers of carbohydrate base on physicochemical and sensory evaluation of low-fat mayonnaise.
Materials and Methods: Four treatments were designed with 25, 50 and 75% replacements of the control sample with traditional mayonnaise (65% oil content).
Results: On emulsion stability of the samples, results were significant (P ≤0.05) for the storage time. In addition, physicochemical results showed that low fat mayonnaise prepared with present fat replacers of carbohydrate base (E1442 and xanthan gum) access to highest amounts in ash and moisture and also lowest in fat content and calorie. pH and acidification were in ranges of (3.70-3.73) and (1.12-1.13) respectively. Low fat mayonnaise samples were higher than apparent viscosity than that control sample was. Sensory evaluation results showed that fat with 0.25% concentration were at highest in overall acceptability and intent to purchase which are the most important factors in marketing.
Conclusions: In general, result demonstrated that low-fat mayonnaise prepared with 25% of E1442 with xantan gum was an appropriate treatment with highest scores in most of the experiments. |
|
| |
|
|
متن کامل [PDF 619 kb]
(592 دریافت)
|
نوع مطالعه: پژوهشي |
موضوع مقاله:
Food Science
دریافت: 1401/11/12 | پذیرش: 1401/9/10 | انتشار: 1402/4/4
|
|
|
|
|
|
|
| ارسال نظر درباره این مقاله |
|
|
|
