Food Technology
Maryam Akbari govarchin galeh; Mohammad Javad Varidi; Mehdi Varidi; Hanieh Yarabbi
Abstract
Introduction Mayonnaise is one of the world’s most popular sauces. It is a semi-solid oil-in-water emulsion made by mixing vegetable oil, egg yolk, water, vinegar, and other ingredients. Due to the high calorie and cholesterol content of egg yolks, excessive consumption of mayonnaise can lead ...
Read More
Introduction Mayonnaise is one of the world’s most popular sauces. It is a semi-solid oil-in-water emulsion made by mixing vegetable oil, egg yolk, water, vinegar, and other ingredients. Due to the high calorie and cholesterol content of egg yolks, excessive consumption of mayonnaise can lead to health-related problems. Major issues faced by mayonnaise producers include fat oxidation during storage, which leads to off-flavor and taste, as well as reduction in nutritional value and food safety. These factors may negatively affect on the consumer acceptance of mayonnaise. With increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise has significant consumption potential. One of the consumer demands is to reduce the fat content in mayonnaise and salad dressing. Fats play many functional roles in food emulsions, contributing to the taste, appearance, texture, and shelf life of the product in specific ways. Therefore, it is challenging to maintain the quality of traditional products when preparing low-fat foods. It is possible to select specific fat substitutes in particular amounts to create a product with a texture similar to traditional mayonnaise. Light mayonnaise often contains certain fats added to help stabilize the emulsion and thicken its consistency. This research studied the possibility of using aloe vera gel as partial fat substitute in mayonnaise.Materials and MethodsAll the powdered ingredients were mixed together with eggs, water, and half of the required amount of vinegar in a blender for 3 minutes. To form an emulsion, oil was added in two stages while stirring together with starch and gums for 5 minutes. Mixing oil and the aqueous phase simultaneously leads to the formation of a water-in-oil emulsion. Finally, the remaining vinegar was added and mixed for 3 minutes until the fat particles were evenly dispersed in the sauce. Aloe Vera gel was also added in proportion to the reduction of oil according to the formulation of the samples. The optimal mixture design was used for three independent variables: oil A 15-60%, gel B 0-55%, and water C 0-10%. The multiple combinations of these variables led to an experimental design with 16 samples that were determined using Design Expert software, and the physicochemical, rheological, and textural characteristics of the samples were investigated. Additionally, suitable regression equations and mixed contour diagrams were obtained by this software for each response.Results and DiscussionThe results showed that increasing the replacement percentage of aloe vera gel and decreasing the percentage of oil led to an increase in pH and a decrease in acidity, stability, textural properties, and transparency of the samples. To describe the rheological properties, Bingham's model was used, and the viscosity parameters and Bingham's yield stress were investigated with an increasing the percentage of aloe vera gel replacement. Additionally, the apparent viscosity of the samples exhibited a decreasing trend and thinning behavior with shear. These changes in characteristics are attributed to the effect of adding fat to the mayonnaise formulation. The optimal values of independent variables in the production of low-fat mayonnaise were oil (40%), aloe vera gel (30%) and water (0%), respectively.ConclusionThis research showed that aloe vera gel can be used in the formulation of mayonnaise as apartial substitute to oil. Due to the strong demand from consumers for this product, reformulating this high-fat emulsion is a fundamental need in the food industry. The use of aloe vera gel offers many benefits, including reducing cholesterol and fat levels overall, increasing microbiological stability, and, in some cases, lowering manufacturing costs.AcknowledgementThanks to the staff and research and educational officials of Ferdowsi University of Mashhad (Project Code: 2663532).
Food Technology
Amir Mansouri Yarahmadi; Peyman Rajaei; Sara Movahhed
Abstract
IntroductionIntroduction: Mayonnaise is one types of sauces that has always been loved and preferred by consumers because of its unique texture and taste. Sauce is a semi-solid or liquid food ingredients that consists of emulsifying edible vegetable oils (at least 66%) in a liquid phase including vinegar, ...
Read More
IntroductionIntroduction: Mayonnaise is one types of sauces that has always been loved and preferred by consumers because of its unique texture and taste. Sauce is a semi-solid or liquid food ingredients that consists of emulsifying edible vegetable oils (at least 66%) in a liquid phase including vinegar, water, lemon juice, and egg yolk (Bortnowska and Makiewiewicz, 2006). According to the National Standard of Iran (No. 2454), if the amount of fat in mayonnaise is reduced by at least 25% (from 66% of fat), it is considered reduced fat mayonnaise, and if it is reduced by 50% in fat, mayonnaise is considered low-fat. (National Standard of Iran 2454, 1394). Fibers are edible parts of plants or similar carbohydrates that cannot be absorbed in the gut and only irritate the gut. Dietary fiber contains polysaccharides, oligosaccharides, lignin and related plant materials. Dietary fiber intake can reduce the risk of cardiovascular disease, high blood pressure, diabetes, obesity, cancer and some gastrointestinal disorders. They can alter tissue properties, eliminate hydration, stabilize high-fat foods and emulsions, and improve shelf life (Zhang et al., 2017). Barley (Avena sativa L.) is an important crop with about 21 million tons annually production worldwide. The seed has been used to raise public awareness about the health benefits of beta-glucan, which helps lower blood cholesterol and glucose levels. Protein is the second most abundant element (12 to 20%) in barley after starch, which contains organic amino acids, due to its high lysine content because globulins make up 70 to 80% of total barley protein. Alcohol-soluble prolamins, on the other hand, are the main storage proteins in other cereals (Nito et al., 2015). Materials and Methods In this study, nitrate, ethanol, methanol, chloroform, ethylene glycol and acetic acid were prepared from Merck Company (Germany) and sunflower oil from Rana Company, vinegar from Somayeh Company, salt from Aali Company, sugar from Pardis Company, mustard from Bijan Company and Barley Malt Pulp was prepared from Behnoosh Company. Chemical extraction method was used to extract fiber. (Salehifar and Fadai Noghani, 2013). To prepare the mayonnaise samples, the powder ingredients including salt, mustard and sugar, vinegar and water were first mixed well and uniformly with a mixer (IKA WERK, Germany). Then, according to the formulation, the fiber extracted from barley malt pulp was gradually added to the above mixture, which was stirring, and the eggs were added to the mixture and mixed thoroughly to obtain a uniform composition. At this stage, the oil was added dropwise with continuous pouring. Finally, the samples of mayonnaise prepared were kept at refrigerator for further analysis. In all samples, the amount of sugar (11.5 g), white vinegar (23.1 g), eggs (39.45 g), salt (4.50 g), water (24.6 g) was constant (Bostani et al., 2011). In this study, in order to reduce the amount of oil, it was replaced with fiber extracted from barley malt pulp at five levels of 0, 5, 10, 15 and 20% (w / w). Results and Discussion The effect of replacing different percentages of fibers extracted from barley malt pulp with fat at levels (5, 10, 15 and 20%) on physicochemical properties (fat, fiber, ash, viscosity and colorimetry (L*) a*, b*) and sensory characteristics (taste, smell, color, texture and general acceptance) were determined using analysis of variance at 5% probability level. Various properties of low-fat mayonnaise showed that as the percentage of barley malt fiber increased, the amount of fat, radiance and yellowness in low-fat mayonnaise treatments (P <0.05) decreased, and the addition of fiber increases the viscosity, fiber, ash and redness of mayonnaise, treatments (P> 0.05) as well as protein content. In the treatments, which was statistically significant (P> 0.05), the results of sensory evaluation of mayonnaise samples showed that the addition of fiber extracted from barley malt pulp resulted in a significant reduction in taste, texture, color and the general acceptance of mayonnaise samples (P <0.05), while the decrease in odor score was not statistically significant (P> 0.05), so that the treatment containing 20% barley malt fiber had the lowest sensory score (taste). Smell, texture, color, acceptance k Li) and treatments containing 5 and 10% barley malt fiber received the highest sensory scores (taste, odor, texture, color, general acceptance) from the panelists. Conclusion According to the results, treatment 3 (containing 10% barley malt fiber) was introduced as the best treatment in the present study.
Soheil Amiri; Morteza Khomeiri; Mehran Alami
Abstract
Introduction: Mayonnaise is typical oil in water emulsion prepared from vegetable oil, egg yolk, vinegar, sugar, salt, mustard and a variety of food additives. Among its ingredients, egg yolk is most critical in term of stability of the mayonnaise. Nevertheless, one main problem with egg yolk is its ...
Read More
Introduction: Mayonnaise is typical oil in water emulsion prepared from vegetable oil, egg yolk, vinegar, sugar, salt, mustard and a variety of food additives. Among its ingredients, egg yolk is most critical in term of stability of the mayonnaise. Nevertheless, one main problem with egg yolk is its high cholesterol content; therefore different attempts have been carried out to develop low cholesterol sauces with similar characteristics to the real mayonnaise. Employing another emulsifier in addition to egg yolk, or completely replace this important ingredient, provides several advantages, including a decrease in cholesterol content. Therefore, several protein products such as whey and soy protein have been evaluated as emulsifying agents in oil / water emulsions. On the other hand, to achieve mayonnaise with appropriate emulsion properties and high stability, several investigations have been conducted mostly using proteins with various emulsifiers and gums such as xanthan and guar gums. According to the studies identified, whey powder and Tragacanth gum have considerable emulsification and consistency properties. Therefore, the goal of this research was to investigate of the effect of gum tragacanth and whey powder as an emulsifying agent in mayonnaise. Material and methods:Raw materials characterizationRaw materials wereused in this research in order to production of mayonnaise included vegetable oil (alia GolestanCompany), water, egg, vinegar (varda company), spices, gum tragacanth (herbal local market in gorgan city) and whey powder (Pegah dairy company).pH measurement and stability testpH was determined using AOAC standard method (AOAC 2005) at 25 °C. The samples were assessed for the stability test after 24 h storage at 35 °C. Mayonnaise stability was determined after centrifugation (10 min, 2,500 rpm), and was expressed as the volume of separated phase to the total emulsion volume.Color measurementMayonnaise samples were measured for color in the L*, a*, b* system using a Lovibond Colorimeter (Lovibond CAMSystem500).Sensory analysisAfter 1 day storage Sensory characteristics including appearance, color, odor, texture, taste, and overall acceptability were evaluated by 14 semi-trained panel on 5-point hedonic scale (1 0 the least or the lowest; 5 0 the most or the highest).Viscosity measurementViscosity measurements were performed after 24 h storage using a Brookfield viscometer Model RVDV-II(Engineering Lab Inc., Stoughton, Mass., U.S.A) with a spindle no.7 at 25°C.Texture analysisMayonnaise samples were stored in refrigerator for 24 h until texture analysis. The measurements were carried out using a Brookfield texture analyzer (Brookfield LFRA texture analyzer model number 4500 texture prolite) equipped with a 38 mm diameter cylindrical probe at 25 °C.Statistical analysisIn this study, to evaluate the effect of gum Tragacanth and whey powder on physicochemical and sensory characteristics of low cholesterol mayonnaise, statistical design was used by statistical software minitab (16) which eventually combining multiple of 10 mixed were obtained and also to draw the charts and calculation software Excel 2010 and minitab (16) were used. For this purpose, to show the relationship of each of the dependent variables in the regression model with independent variables, their mixed contour diagram was drawn by the mentioned software from the appropriate equations and also to model data, the coefficient of determination of R2 model was determined.Results and Discussions: The results of physicochemical, rheological and sensory tests of low cholesterol mayonnaise have been illustrated in table 1. In terms of stability, viscosity and textural properties, samples containing whey powder and gum tragacantwere appropriate as an egg substitute. Except M5, M8 and M10 samples, other samples were stable, completely. On the other hand, the maximum and minimum viscosity was observed in M6 and M5, respectively. The highest preference belonged to M9.Table 1 – Experimental results for viscosity, hardness, adhesiveness, cohesiveness, stability and total acceptability for each sample.sample Viscosity(cp) Hardness(g) Adhessivness(mj) Cohesiveness Stability (%) L* acceptabilityM1 8460 213 6.6 0.66 100 81.2 4.28M2 8615 215.6 6.7 0.65 100 77.6 4M3 9390 223.2 7.4 0.63 100 77.3 4.14M4 10910 268.5 9 0.63 100 77.6 3.71M5 4315 100.6 4.9 0.76 54.3 70.2 4.14M6 13998 301.5 18.2 0.63 100 78.4 4.28M7 9925 240 7.7 0.65 100 77.3 4.28M8 5580 125 5.3 0.69 58.5 74.1 4.28M9 9700 226.5 7.6 0.66 100 70.2 4.57M10 5505 111 5.2 0.71 78.7 65.1 4.28The numbers were obtained from 3 replications.Considering optimization of low cholesterol mayonnaise formulation and study of its properties, it was revealed that 2.17 g egg, 5.28 g whey powder and 2.74 g tragacanth was an appropriate mixture in order to substitute egg in mayonnaise and making of low cholesterol product.
