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 ...
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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
Maryam Khosravani; Seyyed Moein Nazari; Gholamhasan Asadi
Abstract
Introduction In recent years, increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scientific researchers have provided a great quantity ...
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Introduction In recent years, increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scientific researchers have provided a great quantity of evidence between the consumption of high-fat products and the development of diseases such as obesity, hardening of the arteries, chronic hypertension, etc. Fat removal is not an easy task because fat, in addition to nutritional aspects, affect rheological and sensory properties such as mouth feel and texture properties of the final product. Using alternative materials that can be completely or partially replaced fat in the formulation of low-fat products by imitating the properties of fat is great important. Unlike fat, which its high consumption causes many problems; fiber can play a vital role in many of the nutritional, functional, and sensory properties of food products, Some types of fiber act as fat substitutes, while producing less energy, provide a large effect of fat function properties. Increasing consumption of easy-cook meat products such as sausages induced replacement the fat content in the formulation of these products, by fat substitutes such as maltodextrin. The aim of this study was to evaluate the chemical and sensory properties of low fat German sausages produced by maltodextrin. Materials and Methods In this study, 0, 6, 12, and 18% of fat was replaced by maltodextrin in the formulation of German sausage. The chemical and sensory properties were then investigated. Chemical properties including moisture, protein, ash, and fat were accomplished according to the ISIRI standard. Evaluation of sensory properties was done by 5-point hedonic method according to Click et al. (2006). Data analysis was performed using SPSS software in a completely randomized design with a 95% confidence level. Results and Discussion The results showed that with increasing the level of maltodextrin, the amount of moisture, ash, and starch of sausage samples increased significantly. As the concentration of maltodextrin increased, the protein content of the samples decreased. The highest protein content observed in the control sample and the sample contained 6% maltodextrin and in contrary, the lowest protein content was in the sample containing 18% maltodextrin and there was no statistically significant difference between the test samples (p>0.05). Changes in maltodextrin concentrations had a significant effect on the fat content of sausage samples so that with increasing the concentration of maltodextrin in the sausage formulation, the fat content of the samples decreased (p≤0.05). Also, with increasing the percentage of maltodextrin replacement in German sausage samples, the cooking yield decreased significantly (p≤0.05). In the evaluation of sensory properties, it was found that the use of maltodextrin reduced the score in all parameters studied so that the lowest score in terms of color, texture, flavor, and total acceptance of sausage samples was related to sample with 18% maltodextrin replacement. Conclusion The vital role of the effect of dietary fiber on improving and managing the health has been proven by researchers for many years. Due to the need to reduce fat in products such as sausages, which considered as a popular meat product and based on the results observed in the present study, it is recommended to use maltodextrin fiber at the level of 6% as a fat substitute in the formulation of German sausages.
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, ...
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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.
