with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Document Type : Research Article

Authors

1 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.

2 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

3 Associate Professor, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

Abstract

Introduction: An emulsion is made of dispersed particles through the continuous phase, while not dissolving happens between two phases. Mayonnaise is oil-in- water emulsion (James and Dakin, 1962), as one of the most sauces used in the world. It has a mild odor and taste, creamy to pale yellow color and a pH in the range of 3.6- 4.0, which does not exceed 4.1 (Iranian National Standard, No 2454). Emulsion products are naturally instable. Different factors such as temperature, particles size, stirring, mechanical movements, constituents’ concentration, presence or absence of stabilizers and thickeners may affect the emulsion stability (David, 1999). Ocimum basilicum L., known as basil (or ‘‘Reyhan” in Iran), is a common herb plant grown in Iran. Soaking in water, basil seeds become gelatinous. The high mucilage content of basil seeds can make it a novel source of edible gum (Razavi et al., 2008). The objective of this paper was to investigate the effect of basil seed gum as well as xanthan as fat replacers on some physical and rheological properties of low fat mayonnaise. Materials and methods: Emulsion stability determination: Mayonnaise samples were centrifuged at 5000 rpm for 30 minutes. Emulsion stability (ES) was then determined using the following relation (Worrasinchai S et al., 2006): Stability index= (Total volume/ Volume of emulsion remaining)100. Particle size measurement: Particle size distribution of low-fat mayonnaise samples was determined using laser light diffraction technique (Fritsch Analysette 22, Germany). Rheological measurements: A rotational viscometer (Visco 88, Malvern, UK) equipped with a thermal circulator was used to measure the steady shear rheological properties of samples at the shear range of 14-300 s-1 and constant temperature of 25 oC. Power law, Bingham, Casson, and Herschel-Bulkley models were fitted on the experimental data and the rheological parameters of these models were determined using Slidewrite plus-bar Graph software (1983, Advanced Graphics Software, Inc, USA). Image processing: A scanner was used to capture the samples’ image and the scanner resolution was set to 300 dpi. 7g sample was placed onto a plate and then 152×210 Pixel parts was cut from the obtained image. All images were stored in JPEG format for further analysis. The Clemex image processing software (Clemex Vision Professional, PE4, Canada) was used to determine the color parameters (L*, a* and b*). Results and Discussion: Steady shear flow behavior: The results showed that all samples are classified rheologically as non-Newtonian shear thinning fluids. According to R2 values, Power law was considered as the best rheological model to describe the flow behavior of samples. The maximum and the minimum consistency coefficients of Power law model were observed for the formulation containing 0.75% xanthan gum and 0.45% basil seed gum, respectively. In this study, the apparent viscosity of mayonnaise (in shear rate 42 s-1) raised with increasing gum concentration that this increase in samples 4 and 5 were not significant (P>0.01). The highest apparent viscosity was observed in sample 3 that was prepared with a concentration 0.75% of xanthan gum, while the lowest viscosity was related to sample 4 that was contained of 0.45% basil seed gum. With increasing gum concentration, Bingham viscosity of the samples increased, but this increase in the samples (1, 7, 8) and (2, 6, 9) was not significant (P> 0.01). Yield stress values of Herschel-Bulkley (τH), Bingham (τB) and Casson (τC) models raised with the increasing of gum concentration. Highest yield stress value was related to mayonnaise containing 0.45% xanthan gum and the lowest yield stress value related to mayonnaise prepared with 0.45% basil seed gum. Particle size distribution: Particle size distribution of mayonnaise at concentration of 0.6 % xanthan gum, basil seed gum and mixture of xanthan- basil seed gum had mono-modal particle size distribution. Emulsion stability: Among samples, formulations of 1, 2, 3, 8, and 9 were quite stable and there was no instability (two-phase state). Higher stability in emulsions containing xanthan gum was probably due to higher viscosity of this gum compared to basil seed gum. Color: The best color was observed in sample 6. In this study, with increasing concentration of gum in three samples (1, 2, 3), the amount of L* decreased, it means that the brightness of the product was reduced while in samples containing a mixture of gums (xanthan- basil seed gum), increasing the gum concentration resulted in an increase in L* parameter.

Keywords

Alemzadeh, T., Mohammadifar, M. A, Azizi, M. H., Ghanati, K. (1388) Effect of two different species of Iranian gum tragacanth on the rheological properties of mayonnaise sauce
Azoma, J. & Sakomoto, M, (2003). , Cellulosic hydrocolloid system present in seed of plants Trends in Glycoscience and Glycotechnology, 15(81), 1-14.
Barbosa-Canovas, G.V. &. Ma, L, (1995). , Rheological Characterization of mayonnaise. Part 2: flow and viscoelastic properties of different oil and xanthan gum concentration. Journal of Food Engineering, 25, 409-425.
Birch.G.C, and M.G.Lindley, (1987). , Low Calorie Products. Elsevier Applied Science, New York, USA, 681P.
Bruhn, C.M., A, Cotter, and M. Yaffee, (1992). , Consumer attitudes and market potential for food using fat substitutes, Food Technology, 46(4), 81-84.
David J. M, (1999). , Food Emulsions Chapman and Hall, New York.
Dominic V. S., (1989). , Mechanism and theory in Food Chemistry, 2nd Van Nostrand, Reinhold, London.
Friberg, S.E., Laesson, K, & Sjoblom, J, (2004). , Food Emulsions. Fourth Edition, Chapter 13 Glicksman, M, (1969), Gum technology in the food industry.
Hunterlab, the color Management Company. Hunter L, a, b versus CIE, (1976). , L*a*b*. Application Note, 2001, 13(2):1-6.
Ibanoglu, E, (2002). , .Rheological behavior of whey protein stabilized emulsions in the presence of gum Arabic. Journal OF Food Engineering, 52,273-277.
Koocheki, A., Kadkhodaee, R., Mortazavi, S.A., Shahidi, F., Taherian, A.R, (2009). , Influence of alyssum homolocarpum seed gum on the stability and flow properties of o/w emulsion prepared by high intensity ultrasound. Food Hydrocolloids, 23 (8), 2416-2424.
Liu, H, X., M, Xu, Sh., Guo, D, (2007). , Rheological, texture and sensory properties of low–fat mayonnaise with different fat mimetics, LWT, 40,946-95.
Ma, L., and Barbosa-Ca'novas G.V, (1995). , Rheological characterization of mayonnaise. Part I: Slippage at different oil and xanthan gum concentrations. Journal of Food Engineering.25, pages 397-408.
Ma, L and Barbosa-Ca'novas G.V, (1995). , Rheological characterization of mayonnaise. Part II: Flow and viscoelastic properties at different oil and xanthan gum concentrations. Journal of Food Engineering, Volume25, Issue3, pages, 409-425.
Mancini, F., Montanari, L., Perssini, D., & Fantozzi, P, (2002). , Influence of alginate concentration and molecular weight on functional properties of mayonnaise. LWT, 35, 517-525.
Mandala, I.G, Savvas, T.P., Kostaropoulos.A.E, (2004). , Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce. Journal of Food Engineering, 64,335-342
Naghibi, F., Mosaddegh, M., Motamed, S.M., & Ghorbani, A, (2005). , Labiatae family in folk medicine in Iran: from ethnobotany to pharmacology. Iranian Journal of Pharmaceutical Research, 2, 63-79.
NikNia, S, Razavi, S. M. A, Koocheki, A. 2009. Effect of selected stabilizers (basil seed gum, sage seed gum and guar gum) on the physical, sensory and rheological properties of mayonnaise. MSc thesis, Ferdowsi University of Mashhad, Iran.
Razavi, S.M.A, Akbari, R.1388, Biophysical properties of agricultural& food materialsFerdowsi university of Mashhad publication.
Nor Hayati,I. , Yaakob,B.C.M. , Chin,P.T. , Nor Aini,I, (2009). , Droplet characterization and stability of soybean oil/palm kennel olein o/w emulsions with the presence of selected polysaccharides. Food Hydrocolloids, 23,233-243.
Paraskevopoulou, A., D., Boskou and V, Kiosseoglou, (2005). , Stabilization of olive oil – lemon juice emulsion with polysaccharides. Food Chem, 90(4), 627-634.
Raghubeer, E.V., J.S. Ke, M.L. Campbell and R.S, Meyer, (1995). , Fate of Escherichia coli 0157:H7 and other coli forms in commercial mayonnaise and refrigerated salad dressing. J. Food Prot, 58: 13-18.
Raymundo, A., Franco, J.M, Empis. , J and Sousa, I, (2002). , Optimization of the Composition of Low-Fat Oil-in-water Emulsions Stabilized by White Lupin Protein.JAOCS, Vol, 79, no.8.
Razavi, S.M.A., Bostan, A., Rezaie, M, (2010). , Image processing and physicomechanical properties of basil seed (Ocimum basilicum L.) Journal of Food process Engineering, 33 (1), 51-64.
Razavi, S.M.A., Mortazavi, S. A., Matia-Merino, L., Hosseini-Parvar, S. H., and Khanipour, E, (2009). , Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology, International Journal of Food Science and Technology, 44 (9), 1755-1762.
Razmkhah, S, Razavi, S.M.A, Mazaheri Tehrani, M.M. 2009. The effect of some local hydrocolloids on rheological and sensory characteristics of non-fat concentrated yoghurt. MSc thesis, Ferdowsi University of Mashhad, Iran.
S.H. Hosseini-Parvar1, S.A. Mortazavi, S.M.A. Razavi, L. Matia-Merino and A. Motamedzadegan(1388) Flow behavior of gum solutions extracted from Ocimum basilicum seeds mixed with Locust bean gum and Guar gum. EJFPP, Vol. 1 (2): 69-84
Standard mayonnaise Iran, No 2464
Stern Peter, Valentova Helena, Pokorny Jan, (2001). Rheological properties and sensory texture of mayonnaise .Eur.j.lipid sci.Technol, 103, 23-28.
Sun, C, & Gunasekaran, S, (2007a). , Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum.Food Hydricolloids accepted 13 December.
Sun, C, Gunasekaran, S., & Richards, M. P, (2007b). , Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions. Food Hydrocolloids. 21, 555-564.
Torabizade, H, 1381.Food emulsions and emulsifiers.Aeezh publication.
Voisery, P.W., and W, Foster, (1967). , An apparatus for measuring the mechanical properties of foods. J. Food Technol, 21(4), 43-47.
Yam, K. A., S., E, Papadakis, (2004). , A simple digital imaging method for measuring and analyzing color of food surfaces. Journal of Food Engineering, 61, 137–142
CAPTCHA Image