Development of light mayonnaise formula using carbohydrate-based fat replacement

Australian Journal of Basic and Applied Sciences

Volumn 5, Issue 9, 2011, Pages 673-682

  El Bostany, A Nahla ^a   Ahmed, M Gaafar ^a   Amany, A Salem ^a  

^a ANIMAL PRODUCTION RESEARCH INSTITUTE   (Egypt)

Author keywords

Fat replacement; Light mayonnaise; Potato powder; Rheological properties and Sensory evaluation

Indexed keywords

EID: 81755188993     PISSN: 19918178     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (32)

1. Akoh, C.C., 1998. Fat replacers. Food Technology, 52: 47-53.
2. Aluko, R.E. and T. McIntosh, 2005. Limited enzymatic proteolysis increases the level of incorporation of canola proteins into mayonnaise. Innovative Food Science and Emerging Technologies, 6: 195-202.
3. AOAC, 2000. (17th ed.) Official methods of analysis of the association of official analytical chemists, Vol. II. Arlington, VA: Association of Official Analytical Chemists.
4. Bourne, M.C., 1978. Texture profile analysis. Food Technology, 32: 62-66 see also page 72.
5. Chantrapornchai, W., F. Clydesdale and D. McClements, 1999. Influence of droplet characteristics on the optical properties of colored oil-in-water emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 155: 373-382.
6. Clegg, S.M., 1996. The use of hydrocolloid gums as mimetics. In: Roller S, Jones SA, editors. Handbook of fat replacers. Boca Raton: CRC Press, pp: 191.
7. Dartey, K., M. Trainor and R. Evans, 1990. Low cholesterol mayonnaise substitute and process for its preparation. United States Patent 4948617.
8. Depree, J.A. and G.P. Savage, 2001. Physical and flavour stability of mayonnaiseTrends in Food Science & Technology, 12: 157-163.
9. Abu-Salem, M. Ferial and Azza A. Abou-Arab, 2008. Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs. Grasas y Aceites, 59(4): 352-360.
10. Ford, L.R. Borwankar D. Pechak and B. Schwimmer, 2004. Dressings and sauces. In: Friberg S, Larsson K, Sjoblom J, editors. Food emulsions. 4th ed. New York: Marcel Dekker.
11. Hasenhuettl, G.L., 2008. Overview of food emulsifiers. In: Hasenhuettl, G.L., Hartel, R.W. (Eds.), Food Emulsifiers and their Applications. Springer Science + Business Media, USA, pp: 1-7.
12. Karas, R., M. Skvarc and B. Žlender, 2002. Sensory quality of standard and light mayonnaise during storage. Food Technology and Biotechnology, 40: 119-127.
13. Liu, H.X.M. Xu and Sh.D. Guob, 2007. Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT-Food Science and Technology, 40: 946-954.
14. Ma, Y., C. Cai J. Wang and D.W. Sun, 2006. Enzymatic hydrolysis of corn starch for producing fat mimetics. J Food Eng., 73: 297-303.
15. Manoj, P., A.J. Fillery-Travis, A.D. Watson, D.J. Hibberd and M.M. Robins, 2000. Characterization of a Polydisperse Depletion-Flocculated Emulsion III. Oscillatory Rheological Measurements Journal of Colloid and Interface Science, 228: 200-206.
16. McClements, D.J., 2005. Food Emulsions: Principles, Practice, and Techniques, 2nd ed., CRC Press, Boca Raton, FL, 2005.
17. McClements, D.J. and K. Demetriades, 1998. An integrated approach to the development of reduced-fat food emulsions. Critical Reviews in Food Science and Nutrition, 38: 511-536.
18. Abou-Zeid, M.B., 2006. Sensory, physico-chemical and microbial characteristics of new light mayonnaise formulations. M. Sc. Thesis, Faculty of Agric. Cairo University. Egypt.
19. Mohamed, M.O. and H.A. Morris, 1987. Textural and microstructural properties of rennet-induced milk coagulum as affected by the addition of soy protein isolate. Journal of Texture Studies, 18: 137-155.
20. Mun, S., Y. Lim Kim C. Gil Kang, K. Hwa Park J. Yong Shim Y. Ro Kim, 2009. Development of reduced-fat mayonnaise using 4_GTase-modified rice starch and xanthan gum. International Journal of Biological Macromolecules, 44: 400-407.
21. Narsimhan, G. and Z. Wang, 2008. Guidelines for processing emulsion-based foods. In: Hasenhuettl, G.L., Hartel, R.W. (Eds.), Food Emulsifiers and their Applications. Springer Science + Business Media, USA, pp: 349-389.
22. Pons, M., M.J. Galotto and S. Subirats, 1994. Comparison of the steady rheological characteristics of normal and light mayonnaise. Food Hydrocolloids, 8(3-4): 389-400.
23. Pourkomailian, B., 2000. Sauces and dressings. In D. Kilcast, & P. Subramaniam (Eds.), The stability and shelf-life of food. Washington, DC: CRC Press.
24. Rekha, M., A. Chauhan A. Yadav G. Manisha and S. Ramteke, 2004. A process for the preparation of instant soup mix from Indian Dill (Anethum sowa) CSIR patent. Government of India, New Delhi. DEL/501/2004.
25. d ed., Vanderzant, C. and Splittostoesser, D. F (eds), American Public Health Association, Washington, D.C.
26. Souci, S.W., W. Fachman and H. Kraut, 2000. Food composition and nutrition tables (6th ed.). Stuttgart: Medpharm.
27. Štern, P., H. Valentová and J. Pokorný, 2001. Rheological properties and sensory texture of mayonnaise. European Journal of Lipid Science and Technology, 103: 23-28.
28. USDA-NASS. 2005. Agricultural Statistics.
29. Wendin, K. and G. Hall, 2001. Influences of Fat, Thickener and Emulsi"er Contents on Salad Dressing: Static and Dynamic Sensory and Rheological Analyses. LWT-Food Science and Technology, 34: 222-233.
30. Willard, M.J. and V.M. Hix, 1987. Potato processing, (Talburt WF and Smith O) 4th edn., Van Nostrand Reinhold, New York.
31. Worrasinchai, S.M. Suphantharika S. Pinjai P. Jamnong, 2006. b-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise. Food Hydrocolloids, 20(1): 68-78.
32. Yadav, A.M. Guha R. Tharanathan and S. Ramteke, 2006. Influence of drying conditions on functional properties of potato flour. Eur. Food Res. Technol., 223: 553-560.