Food Chemistry
Atena Modiri Dovom; Akram Arianfar; Sara Naji-Tabasi; Vahid Hakimzadeh
Abstract
IntroductionMayonnaise is a products which is widely popular in most countries. Apart from the desirable taste of this product as a seasoning, plays an effective role in providing nutrients and energy for humans. Dietary mayonnaise, is semi-solid or liquid product prepared from emulsification fat substitutes ...
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IntroductionMayonnaise is a products which is widely popular in most countries. Apart from the desirable taste of this product as a seasoning, plays an effective role in providing nutrients and energy for humans. Dietary mayonnaise, is semi-solid or liquid product prepared from emulsification fat substitutes and vegetable oils with vinegar and other additives with less energy and fat. Fat has more calories (9 kcal/g) compared to protein and carbohydrates (4 kcal/g). Mayonnaise is an oil-in-water emulsion and due to having high amounts of fat it causes cardiovascular diseases. Gums are part of construction formula in low fat products to create texture. Due to the great desire to consume low-fat products and also the wide use of this sauce, production of low-fat mayonnaise is important. The purpose of this research was to develop reduced fat mayonnaise using stabilized nano emulsion with casein complex Pickering and Gadomeh Shirazi gum. Materials and MethodsMayonnaise with reduced oilcontains 30, 40 and 50 percent Pickering emulsion replacement oil respectively at the level of 42, 32 and 22 percent produced and compared with the control sample. Centrifugal and time stability tests, textural features, color characteristics, morphology, organoleptic properties were evaluated. Results and DiscussionThe results showed as the replacement percentage increases nano emulsion containing Pickering particles and reducing the percentage of fat in mayonnaise emulsion stability she found her mayonnaise sauce although at a replacement level of 30% nano emulsion, this decrease in stability was not significant (P<0.05). In the time stability test low-fat mayonnaise with an increase in the percentage of nano emulsion replacement, After 90 day’s significant difference between the control sample and mayonnaise no significant difference was observed with oil reduced by 30 and 40%. In the colorimetry test it showed that among the factors L*. a*. b statistically with the sample there was a significant difference (P≤0/05). Brightness In the witness sample, it was 48/85 in connection with RFM50% the least complex of particles Gadomeh Shirazi gum and casein protein and in relation to RFM30% the most complex of particles Gadomeh Shirazi gum and casein were used. Due to the presence of nanoemulsion contains complex particles Gadomeh Shirazi gum particles and protein. The brightness has decreased in general, from the RFM50% sample up to RFM 30% samples simultaneous with increasing amount of nanoemulsion and reduce the amount of fat the brightness is reduced. ConclusionBy replacing the nano emulsion and reducing the amount of fat in the structure of the sauce the amount of tissue stiffness decreased and pheneritis increased. The sensory test of the samples showed, the witness sample has the most general acceptance but there is a significant difference between the samples there was no reduced-fat mayonnaise with the control. Investigating the characteristics of mayonnaise with reduced fat using nanoemulsion stabilized with complex Pickerings casein and Shirazi Gadomeh gum the results showed that with the increase, reduce the amount of oil up to 30%, Sensory and texture characteristics in a meaningful way decreased. But oil reduction up to 50% in the presence of Pickering nanoemulsion preserve textural features and promoted in some cases. All emulsions produced of favorable stability during storage and centrifugation had. Best stability in control and sample RFM-30% was observed. Based on the results, use of nanoemulsion maintains quality characteristics mayonnaise with oil especially reduced in the sample RFM 30%, it was. Also note to the point that Pickering emulsion structure in the digestive system high stability against digestion, is hope Pickering nanoemulsion structure in the production of food products various low-fat items be investigated further.
Zeynab Abarchai; Alireza Rahman; Maryam Fahim danesh
Abstract
Introduction Sumac, due to its phenolic compounds, strong anti-oxidant strength and anti-coagulation, can be considered as one of the most popular additives in the food industry. The aim of this study was to investigate the synergistic effect of sumac and phosphatidylethanolamine on the chemical properties ...
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Introduction Sumac, due to its phenolic compounds, strong anti-oxidant strength and anti-coagulation, can be considered as one of the most popular additives in the food industry. The aim of this study was to investigate the synergistic effect of sumac and phosphatidylethanolamine on the chemical properties of mayonnaise. Materials and Methods: In this research Sumac extract with 0.5,1 and 1.5 % and phosphatidyl ethanol amine with 0.01, 0.04 and 0.08 were used as native preservative. After extraction of sumac and evaluation of sumac extraction yield, total phenol and free radical inhibition test (DPPH) and Sensory evaluation were performed. Mayonnaise sauce analysis including peroxide index, Totox index, and acidity index were determined in production day, 1st, 2nd and 3rd month. The analysis was done by using completely randomized blocks design in 0.05 level and data were analyzed by two way Analysis variance (ANOVA) and SPSS software. Results and Discussion: The results showed that with increasing the use of sumac extract and phosphatidylethanolamine extract, the peroxide and Tutox indices decreased significantly compared to the control (p≥0.05) Also, increasing the level of sumac extract in mayonnaise formulation, significantly increased the acidity index of mayonnaise treatments (p≥0.05). In treatments with higher levels of phosphatidylethanolamine, the increase in acidity of mayonnaise treatments was associated with less intensity during storage (p≥0.05). In the study of sensory properties, it was observed that with increasing the level of sumac extract, the amount of sensory content of the treatments was less on the day of production. Increasing the use of sumac extract the texture and color scores of mayonnaise treatments were significantly decreased (p≥0.05). In general, storage time showed a significant increase in the increasing of all mayonnaise indices (p≥0.05). Finally, the treatment of 1% sumac extract and 0.08% phosphatidyl ethanolamine was selected as the optimal combination. According to the obtained results, mayonnaise containing sumac extract can be introduced to the market as a natural and new functional product, because sumac plant has phenolic compounds, strong antioxidant power and antimicrobial properties. It can be used as one of the additives in the food industry
