Carotenoids as colorants in reduced-fat mayonnaise containing spent brewer's yeast [beta]-glucan as a fat replacer (original) (raw)
Related papers
Sensors & Transducers, 2010
This paper studies the stability of three types of mayonnaise (with 75 %, 50 % and 30 % of edible refined sunflower oil and other additives) by measuring colour on photoelectric tristimulus colorimeter "MOM-colour 100", showing the results in CIE (Y(%), l (nm) and Č (%)) and CIE L ´ a ´ b system immediately after preparation, after 90 and 180 days of warehousing, at temperature of +5°C. In parallel, sensory analysis was conducted by means of the analytical point system when a group of experienced tasters evaluated the appearance, colour, fragrance and taste, during the storage lasting up to 180 days. It was established that average estimates for the appearance, colour and both, statistically do not depend significantly on the contents of mayonnaise and statistically very much depend on the time of storage. The interaction of contents of mayonnaise and time of storage statistically significantly influences the average estimate of the appearance and to all sensory properties.
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.
2016
Mayonnaise is a mixture of egg yolk, vinegar, water, spices and 70-80% oil forming a semi-solid oil-in-water emulsion. When preparing a low-fat mayonnaise with an increased water content, thickening agents are required for increased viscosity and emulsion stability. The hydrocolloids xanthan gum and guar gum are sometimes used for this purpose and they act synergistically creating a viscosity increase. However, guar gum has poor acid stability, and because mayonnaise is an acidic product guar gum will eventually start to degrade causing a viscosity decrease and subsequent emulsion separation. Despite this fact, guar gum and xanthan gum are extensively used in mayonnaises today. The aim of this degree project was to explore how the synergy between guar gum and xanthan gum influences the viscosity of a low fat mayonnaise and whether high acidity will have an impact on the viscosity over a 4-week period. This was to examine if and if so, how a mayonnaise recipe can be modified to maintain a cost efficient product with the desired rheological properties in times of hydrocolloid price fluctuations. The study was conducted by preparing 15 mayonnaises with 50% fat, either at pH 3,5; 4 or 5 and a total of 0,6 % hydrocolloids with varying proportions of guar gum and xanthan gum. The mayonnaise samples were studied by measurements of viscosity, color changes and a visual comparison of their mayonnaise-like flow-properties compared to Hellmann's Real Mayonnaise used as reference.
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.
Effect of Egg White Addition on pH, Density, Emulsion Stability and Color of Mayonnaise
Jurnal Ilmiah Peternakan Terpadu, 2022
Mayonnaise dapat dibuat dengan penambahan putih telur sehingga meningkatkan pemanfaatan putih telur. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan putih telur terhadap pH, densitas, stabilitas emulsi dan warna mayonnaise. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) satu faktor yaitu konsentrasi penambahan putih telur yang terdiri dari 4 perlakuan (0%, 5%, 10%, dan 15%) dengan 3 (tiga) kali pengulangan. Parameter yang diuji antara lain pH, densitas, stabilitas emulsi dan warna mayonnaise (kecerahan (L*), warna kemerahan (a*) dan warna kekuningan (b*)). Data yang diperoleh dianalisa dengan ANOVA pada α = 5% dan jika terdapat perbedaan nyata dilanjutkan dengan Dunnet Test. Hasil penelitian menunjukkan penambahan putih telur memberikan pengaruh nyata (P<0,05) terhadap pH dan warna kecerahan (L*) mayonnaise, serta tidak memberikan pengaruh nyata terhadap densitas, stabilitas emulsi, warna kemerahan (a*), dan warna kekuningan (b*). Perlakuan terbaik yaitu P3 (10%) dengan nilai pH 4,16, densitas 0,89 g/ml, kestabilan emulsi 100%
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...
The Effects of Emulsifiers Application on Characteristics of Mayonnaise
2021
Mayonnaise is a semisolid emulsion that is made by mixing oil with mustard, egg yolk, vinegar and is sensitive to spoilage due to its high polyunsaturated fatty acids content. The amount of oil and egg yolk added, viscosity, water quality, the volume of oil and aqueous phase, method of mixing and temperature affect the stability of mayonnaise. Phase inversion occurs when the emulsion changes from the oil-in-water (O/W) emulsion to the water-in-oil (W/O) emulsion. Egg yolk as an emulsifier has surface-active fractions such as livetin, lipovitellin, lipovitellenin that prevent coalescing and improve the texture. Phospholipid lecithin, proteins, and lipoproteins are known to be the most important to the emulsion forming properties of egg yolk. Other emulsifying agents include animal proteins, vegetables protein isolates, modified starches and gums which can be effectively used as food emulsion stabilizers because of their capacity to reduce the interfacial tension between hydrophobic a...
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...
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.