Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses (original) (raw)
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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.
Low-fat mayonnaise: influences of fat content, aroma compounds and thickeners
Food Hydrocolloids, 1997
The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.400/0) and guar gum (1.55%), on sensory and instrumental quality descriptors on reducedfat mayonnaises (15 and 300/0 fat) with and without added aroma compounds, citral (semi-polar) and pyroligneous acid (polar), were investigated. One mayonnaise, 82% fat, without added thickener or aroma compounds, was used as reference. Sensory evaluation (quantitative descriptive analysis; QDA), rheological analysis (yield stress, maximum viscosity, 0' and 0"), measurements of particle size and headspace GC-MS analyses were carried out. Correlations between the results were developed. Perceivedand instrumental texture, and perceived smell and flavour, changed differently in magnitude and direction due to fat content and type of thickener.
Starch-starke, 2020
This study investigated the effect of substituting sunflower oil with two starch-based fatreplacers on the rheological, lubricating properties, as well sensory properties of reduced fat mayonnaise-type emulsions. Lipid-modified maize starch fat replacers containing amyloselipid complexes, maize starch with 1.5 % stearic acid and maize starch with 2 % monoglyceride, were used to formulate reduced-fat mayonnaise-type emulsions at 0 % (full-This article is protected by copyright. All rights reserved. 2 fat control), 50 %, 80 % and 98 % level of oil replacement. Reduced-fat emulsions containing starch/monoglyceride were rated similar (p > 0.05) to the full-fat mayonnaise at all the oil replacement levels in terms of smoothness, creaminess, melting and mouth-coating. They also had similarities in terms of thickness and easy-to-swallow sensory attributes, up to 50 % substitution level. For the corresponding starch/stearic acid emulsions, the smoothness, thickness, creaminess and mouth-coating attributes were rated lower while the melting and easy-to-swallow attributes were rated higher than for the starch/monoglyceride emulsions. In general, all the reduced-fat emulsions exhibited good lubrication. The ability of the reducedfat emulsions to support the highly viscous structure, provided by the presence of amyloselipid complexes in the fat replacers were better for the starch/monoglyceride fat replacer than for the starch/stearic acid fat replacer.
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.
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.
Fat Content and Homogenization Effects on Flavour and Texture of Mayonnaise with Added Aroma
LWT - Food Science and Technology, 1999
The inyuence of fat content (700 and 820 g/ kg) and homogenization on the texture and yavour of mayonnaise with added citral (semi-polar) or pyroligneous acid (polar) was investigated. The quality of mayonnaise was described by sensory descriptive proxling. Mayonnaise containing 820 g fat/kg had the highest intensity of sour smell, sour taste, thickness and fattiness. Increased fat content, from 700 to 820 g/kg, did not signixcantly awect the perception of smoke yavour due to pyroligneous acid, or lemon yavour due to citral. Homogenization increased sweetness and whiteness, and depressed thickness and fattiness in mayonnaises with added pyroligneous acid.
Tucupi-added mayonnaise: Characterization, sensorial evaluation, and rheological behavior
CyTA - Journal of Food
The aim of this work was to elaborate a tucupi-added mayonnaise and to assess the physicochemical characteristics, as well the rheological behavior at temperatures from 20°C to 70°C of the product with greater sensorial acceptance. For this purpose, three mayonnaise formulations (10%, 12.5% and 15% of the concentrated tucupi) were developed and submitted to sensorial acceptance and purchase intention tests. Based on the results of acceptance test by Tukey's test (p ≤ 0.05) and internal preference mapping by principal component analysis (PCA), the formulation with 10% of the tucupi was chosen. The purchase intention test showed that 95% of the judges would buy this product, which presented 41.52% moisture, 2.06% ashes, 43.95% lipids, 4.56% proteins, 3.12% total sugars, 1.51% starch, 1.29% chlorides, 9.40 µg/g β-carotene and energy value of 432 kcal/100 g. According to rheological analysis, the mayonnaise with 10% of the tucupi presented pseudoplastic fluid-like behavior and evidenced hysteresis (showing thixotropic characteristic) between the up-ramp and downramp flow curves from 60°C. The Herschel-Bulkley model was efficient in predicting product flow curve and an Arrhenius-like equation estimated activation energy value for the product (8.29 kJ/mol). Thus, the tucupi-added mayonnaise can be considered an excellent and promising alternative for the food industry. Mayonesa adicionada con tucupí: caracterización, evaluación sensorial y comportamiento reológico RESUMEN El presente estudio se propuso elaborar una mayonesa adicionada con tucupí y evaluar las características fisicoquímicas y el comportamiento reológico a temperaturas de 20 a 70°C del producto que obtuviera mayor aceptación sensorial. Con este propósito se elaboraron tres formulaciones de mayonesa (conteniendo 10%, 12.5% y 15% de concentrado de tucupí) y se las sometió a pruebas de aceptación sensorial e intención de compra. A partir de los resultados de la prueba de aceptación, que se llevó a cabo mediante la prueba de Tukey (p ≤ 0.05) y el mapeo de preferencias interno efectuado por análisis de componentes principales (PCA), se eligió la formulación elaborada con 10% de tucupí. La prueba de intención de compra mostró que 95% de los jueces compraría este producto, en el que se identificaron las siguientes características: 41.52% de humedad, 2.06% de cenizas, 43.95% de lípidos, 4.56% de proteínas, 3.12% de azúcares totales, 1.51% de almidón, 1.29% de cloruros, 9.40 µg/G β-caroteno y un valor energético de 432 kcal/100 g. A través del análisis reológico se constató que la mayonesa que contenía 10% de tucupí presentó un comportamiento similar al de un líquido seudoplástico, además de una histéresis evidente (que muestra la característica tixotrópica) entre las curvas de flujo de la rampa ascendente y la rampa descendente de 60°C. El modelo de Herschel-Bulkley resultó eficiente para predecir la curva de flujo del producto, estimándose el valor de la energía de activación para el producto (8.29 kJ/mol) mediante una ecuación similar a la de Arrhenius. Por lo tanto, la mayonesa adicionada con tucupí puede considerarse una excelente y prometedora alternativa para la industria alimentaria.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology, 2009
In the presented study, an overall Jaffa sweetie evaluation was made to find a correlation between Citrus grandis Osbeck × Citrus paradisi Macf. and its parent fruits' (Citrus grandis Osbeck, Citrus paradisi Macf.) properties. Based on the sensory analysis, it was found that the taste and aroma of the new hybrid fruit are close to pummelo. By the use of chromatographic analysis, the selected monoterpenes present in the fruits were quantified. α-terpineol was typed as the main monoterpene compound in the headspace of sweetie and grapefruit, with the concentrations: 20.96 and 87.9 µg/g, respectively. In turn, γ-terpinene was chosen as the most important monoterpene determining the flavor of sweetie fruit. Based on two-dimensional gas chromatography (GC × GC-TOF-MS) and principal component analysis (PCA) of the data, several volatile compounds were associated with analyzed fruits' aroma. Jaffa Sweetie is the hybrid fruit with sensory properties similar to pummelo with a higher content of monoterpenes, which improves its health benefits compared to the parent fruit. The research presents an instrumental method for assessing the aroma properties of the fruit as a reference method for sensory analysis, commonly used in the industry.
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.
Sensory Evaluation and Rheological Behavior of Commercial Mayonnaise
International Journal of Food Engineering, 2000
A new probiotic product named ROSALACT was obtained from pasteurized milk with medicinal plants extracts (rosehip extract and liquorice extract) using a mixed culture of probiotic bacteria ABT 5, supplied by Chr. Hansen (Copenhagen, Denmark). The probiotic dairy product ROSALACT followed to combine the beneficial effects of probiotic bacteria with the therapeutic virtues of medicinal herbs. The aim of the present study was to characterize from sensorial and rheological stand point the probiotic product ROSALACT. The novel product was appreciated by the panelists (especially taste, appearance, texture and aftertaste), and rheological measurements show the ROSALACT product is a non-Newtonian fluid, with characteristics independent of time.