Development of a Clean Label Mayonnaise Using Fruit Flour (original) (raw)
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Food Science & Nutrition, 2018
Egg yolk was replaced with sesame–peanut meal milk in mayonnaise in the levels of 0, 25%, 50%, 75%, and 100%. The pH was significantly decreased by increasing the percentage of replacement in all three kinds of replacement (p < .05). However, over the whole period, no significant difference was observed in the acidity. The mayonnaise samples, except for the replacements of 50%, were desirable in terms of physical and thermal stability. A significant decrease was seen in lightness (L*) and yellowness (b*) of the samples as a result of an increase in the percentage of replacements (p < .05). In the power law model, the flowing index amount (n) of all samples was in the domain between zero and one, which served as evidence for pseudoplastic behavior (dilatant with shear) of mayonnaise samples. The positive results are employing suitably the sesame–peanut meal milk instead of egg yolk, decreasing the cholesterol of mayonnaise and increasing its nutritional value, proposing mayonna...
PHYSICAL AND SENSORY PROPERTIES OF EGG YOLK AND EGG YOLK SUBSTITUTES IN A MODEL MAYONNAISE SYSTEM
Journal of Texture Studies, 2009
Physical and sensory properties of several commercially available egg alternatives in a mayonnaise formulation were compared with a control formulation using whole egg. The egg alternatives included modified corn starch (MCS), wheat protein (WP), whey protein concentrate (WPC), whey protein isolate (WPI), WPI-gum blend (WPI-GB) and WPC-fenugreek gum blend (WPC-FGB). These egg alternatives were evaluated at 100% and 50% replacement. At 100% replacement, all egg alternatives except WPI exhibited significantly higher emulsion stability compared with the control. WPI-GB, WPC-FGB and WP at 100% exhibited significantly higher viscosity than the control. When used at 50% replacement an antagonistic relationship with egg yolk was observed for viscosity and firmness. At 100% replacement, WPI exhibited significantly higher firmness value than the control. Descriptive and consumer panels reported that MCS and WPC-FGB exhibited attributes similar, if not better than, the control.
Foods
This work aimed to evaluate the antioxidant effect determined by the addition of phenolic extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant extracts containing 100 mg L−1 of hydroxytyrosol and obtained by olive mill wastewater were used in the preparation. After preliminary studies, already evaluated in other works, on hydrophilic and lipophilic food matrices, the results of this study could contribute to understanding the effects of the enrichment on emulsified food systems with phenolic extracts. The functionalized mayonnaise samples were monitored up to 45 days of storage at 10 °C in comparison with a control sample for microbiological, physicochemical, antioxidant, sensory properties and for oxidative stability. The results achieved through this work showed the efficacy of the use of phenolic extract as ingredients for its positive effect on chemical properties of mayonnaise. The adding extracts lead to the increase of oxidative stabil...
Foods, 2022
Reduced-fat products can help to fight obesity and its associated health risks. To develop appealing products, both product-specific fat replacers and suitable analytical methods for the characterization of fat-associated properties are important. The rheology, tribology, texture, and spreadability of a reduced-fat mayonnaise with different concentrations of corn dextrin were analyzed to determine properties such as flow behavior, viscosity, lubricity, firmness, and stickiness. Additionally, a sensory panel analyzed the samples for their mouthfeel (creaminess, firmness, and stickiness). Correlations between the results of the instrumental methods suggested that the analytical effort for the future development of appealing reduced-fat food products can be reduced. In addition, several correlations were identified between the instrumental and the sensory data. Results from tribological measurements correlated with the sensory attribute of stickiness, suggesting that tribometry can com...
Food Science and Technology International, 2019
Peanut, sesame, and (peanut:sesame (1:1)) meal milk were used as the egg yolk substitute at the levels of 0%, 25%, 50%, 75%, and 100% in mayonnaise. Then, the rheological, textural (hardness, adhesive force, and adhesiveness), and microstructural properties of samples were evaluated on the first day after production. The oscillatory test indicated that all treatments had shear thinning flow behavior and in low-angular frequencies had higher elastic modulus than the viscous modulus (tan δ < 1), but in the P-S50 and P-S100, P75 and S75 in angular frequencies higher than 63 rad.s−1, tan δ was more than one (i.e. G″ > G′) which indicated more viscous modulus (liquid-like flow behavior) than the elastic modulus (gel-like flow behavior). The optical microscopy confirmed that the oil particle size in blank, 25 and 50% of substitution was of smaller size, and the fat droplets had a monotonous and regular form. In 75 and 100% of substitution, the oil particle size was larger and more i...
In this work selected physical and sensory properties of model mayonnaises containing 20 wt% oil and 0.1-0.6 wt% xanthan gum were compared. The mayonnaises were stabilized by modified maize starch, dried egg yolk or native egg yolk. The studies showed that mayonnaises formed with modified maize starch exhibited higher apparent viscosity than those made with egg yolks. All model low-fat mayonnaises containing 0.6 wt% thickener, showed 100% stability towards creaming. It was found that model low-fat mayonnaises made with modified maize starch revealed the highest whiteness index (W.I.) and the lowest total colour difference (ΔE) irrespective of xanthan gum concentration. Sensory analysis indicated that changes in colour and odour intensity depended on emulsifier type whereas texture parameters: consistency and adhesiveness on xanthan gum concentration. Therefore, it seems that modified maize starch demonstrating similar emulsifying properties to egg yolk may be utilized as its replacer being particularly useful to manufacture food with low cholesterol content.
Development Of Tapioca Starch Incorporated Mayonnaise And Its Quality Analysis
International Journal of Creative Research Thoughts, 2023
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.
Various types of oil (sunflower, soybean, corn, sesame and olive oil) were preliminary used in mayonnaise formulation. The most sensorially acceptable oils were used in production of LF mayonnaise. Low-fat (LF) mayonnaise was produced at different levels of oil with different types (xanthan gum, XG; guar gum, GG; and a combination of XG and GG, 1:1) and levels (0.00, 0.25, 0.50, 0.75 and 1.00%) of hydrocolloid gums. All samples were compared to traditional full fat (FF) mayonnaise. Sunflower (SfO) and soybean (SyO) oils were the most sensorially acceptable oils. The best LF mayonnaise was formulated with SFO or SyO at 60% and 45% with 0.75% XG/GG (1:1). These LF mayonnaises showed lower caloric values, higher water activity, and pH values than the FF. It also showed higher lightness (L * ), similar participation of green color (-a * ), lower yellowness (b * ) higher firmness, adhesiveness, adhesive force, cohesiveness and gumminess compared to FF mayonnaise.
Sains Malaysiana, 2023
Mayonnaise is a type of semi-solid oil in water emulsion containing vegetable oil as the oil phase and egg yolk (emulsifier), vinegar, salt, sugar, and spices (especially mustard) as the water phase. In this study, full-fat mayonnaise is based on various vegetable oils (sunflower oil, sesame oil, and coconut oil). Virgin red palm oil (VRPO), substituting sunflower oil, sesame oil, and coconut oil, was added to the mayonnaise formula as a 0%, 5%, 10%, and 15% bioactive component. The physical properties of the full-fat mayonnaise were investigated by measuring viscosity, pH value, color, and emulsion stability or creaming index. Textural properties including firmness, consistency, and cohesiveness were evaluated using a texture analyzer. This study aimed to identify the effect of adding VRPO to the mayonnaise formula on the physical and textural properties of the vegetable full-fat mayonnaise sample. The result of this study found that the pH value of added VRPO (5, 10, and 15%) in all mayonnaise samples was higher considerably (p<0.05) compared to the mayonnaise without VRPO addition. Moreover, the color of mayonnaise from different vegetable oils when supplemented with VRPO was significantly decreased (p<0.05) in the L* values, indicating a reduction in the lightness. Conversely, there was a significant increase (p<0.05) in the a* values, showing an increase in redness, and b* values that demonstrated an increase in yellowness, in all of the mayonnaise samples when added with the VRPO. This study also highlighted that there was a significant difference (p<0.05) in the texture between all mayonnaise samples, showing that supplemented VRPO in vegetable oils was giving a lower value of firmness and consistency and a higher value of viscosity index. In conclusion, the addition of VRPO increases the physical characteristics such as pH, color (redness and yellowness), and creaming index, as well as reduces the textural features (firmness, and consistency) in full-fat mayonnaise.