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Papers by Hrishikesh Sutar

International Journal of Creative Research Thoughts, 2023

Mayonnaise is a thick, white, creamy condiment prepared by emulsifying eggs, oil, lime juice, and... more Mayonnaise is a thick, white, creamy condiment prepared by emulsifying eggs, oil, lime juice, and vinegar. Globally variety of products such as burgers, sandwiches, salads, dips, sauce, pasta, and pizza served with mayonnaise as a core ingredient. This is one of the key reasons driving the market expansion, along with the expanding food and beverage (F&B) market. The growing demand of mayonnaise in market is mainly attributed to the growing working population, fast urbanization, increasing purchasing power, and higher standards of living of people. Globally, Cardiovascular diseases occurrence is growing in human being and main cause is fatty food consumption. Fat substitutes in specific quantities are possible to produce a product with a texture close to that of traditional mayonnaise. Therefore, it is a big challenge to use fat analogue with different functions to remove partial fat and remain traditionally pleasant. Tapioca Starch is a capable fat replacer which is low in calorie and can be used in many foods without fat. Hence the research is undertaken to incorporate tapioca starch as a fat replacer in mayonnaise and standardize the formulation to produce stable and acceptable low-fat mayonnaise. The oil was replaced by tapioca starch paste in mayonnaise samples and were assessed for sensorial, textural and microbial assessment. The 40% tapioca starch paste level was found to be overall acceptable. The texture and viscosity as a rheological property of formulated low-fat mayonnaise has shown similar behavior to the control variant, and the standardized mayonnaise has the advantage of higher emulsion stability and preserved the sensory characteristics over storage tenure.

International Journal of Creative Research Thoughts, 2023

Mayonnaise is a thick, white, creamy condiment prepared by emulsifying eggs, oil, lime juice, and... more Mayonnaise is a thick, white, creamy condiment prepared by emulsifying eggs, oil, lime juice, and vinegar. Globally variety of products such as burgers, sandwiches, salads, dips, sauce, pasta, and pizza served with mayonnaise as a core ingredient. This is one of the key reasons driving the market expansion, along with the expanding food and beverage (F&B) market. The growing demand of mayonnaise in market is mainly attributed to the growing working population, fast urbanization, increasing purchasing power, and higher standards of living of people. Globally, Cardiovascular diseases occurrence is growing in human being and main cause is fatty food consumption. Fat substitutes in specific quantities are possible to produce a product with a texture close to that of traditional mayonnaise. Therefore, it is a big challenge to use fat analogue with different functions to remove partial fat and remain traditionally pleasant. Tapioca Starch is a capable fat replacer which is low in calorie and can be used in many foods without fat. Hence the research is undertaken to incorporate tapioca starch as a fat replacer in mayonnaise and standardize the formulation to produce stable and acceptable low-fat mayonnaise. The oil was replaced by tapioca starch paste in mayonnaise samples and were assessed for sensorial, textural and microbial assessment. The 40% tapioca starch paste level was found to be overall acceptable. The texture and viscosity as a rheological property of formulated low-fat mayonnaise has shown similar behavior to the control variant, and the standardized mayonnaise has the advantage of higher emulsion stability and preserved the sensory characteristics over storage tenure.