Document Type : Full Research Paper
Authors
1 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
2 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
3 Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST) PO Box, 91895-157.356, Mashhad, Iran
Abstract
Introduction: Mayonnaise is one of the products which is widely used in most countries. This product, apart from the taste Desirable as a seasoning It creates in food, an effective role in providing nutrients And it has the necessary energy for humans. dietary mayonnaise, The food product is semi-solid or liquid that from emulsification Fat substitutes and vegetable oils With vinegar and other additives are prepared And has less energy and fat It consists of mayonnaise and salad dressing. Fat has the most calories (9 kcal/g) compared to Protein and carbohydrates (4 kcal/g) provides.
Mayonnaise is an oil-in-water emulsion And due to having high amounts of fat It causes cardiovascular diseases It is found in consumers. If used from lower amounts of oil To create texture Suitable for use Thickeners It occurs in mayonnaise Gums are part of Construction formula are Most sauces. 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 Production of reduced fat mayonnaise Using stabilized nano emulsion It is with casein complex Pickering and Gadomeh Shirazi gum.
materials and methods : Mayonnaise with reduced oil Contains 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 Sauce samples were evaluated.
Results and Discussion : The 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 days 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% sampleUp to RFM 30% samples simultaneous with increasing amount of nanoemulsion and reduce the amount of fat The brightness is reduced.
Conclusion: By 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.
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