Effect of milk and xanthan as egg replacement on the physical properties of mayonnaise

• Autorzy: Shamooshaki M.G. , Mahounak A.S. , Ghorbani M. , Maghsouldloo Y. , Ziaeifar A.M.
• Języki publikacji: EN

Abstrakty

EN

The milk along with xanthan at levels 0, 1.9, 3.9, 5.9, 7.9, 9.9 and 0.1 and 0.2 % (No 1 (control) to 11 respectively) as egg replacement were used for preparation of mayonnaise. Creaming index, heat stability, physical stability and rheological properties of samples over a were investigated. Also flow behavior of samples were fitted to Power law, Herschel- Bulkley and Casson models. It was found that addition milk along with xanthan to mayonnaise protected from phase separation in comparison to control sample. All the samples had stability higher than 99% except samples 1, 4, 5 and 6. The highest stability was recorded for sample No 11 (99.98%) and the lowest for 5 (74.95%) that compared with control sample had significant differences (p> 0.05). All the samples except No 1 and 5 showed heat stability higher than 99 % and the highest stability recorded for No 11 ( 99.72%) and the lowest for No 5 (67.42 %) and in comparison with control were significantly different (p> 0.05). Apparent viscosity decreased with increase the egg replacement from 40% to 80%, as the highest and lowest viscosity observed in samples contain 100% and 80% replacement respectively. All samples showed shear-thinning behavior and the high coefficients of determination for Power law and Herschel-Bulkley models (0.99) revealed the adequacy of these rheological models to describe flow behavior of mayonnaise.

Słowa kluczowe

EN

mayonnaise; rheological model; rheological property; physical property; food property; xanthan; milk; shear rate; shear stress; power law

• Wydawca: -
• Czasopismo: International Letters of Natural Sciences
• Rocznik: 2015
• Tom: 49
• Opis fizyczny: p.45-55,fig.,ref.

Twórcy

autor

Shamooshaki M.G.

• Food Science and Technology, Agriculture Sciences and Natural Resources University of Gorgan, Gorgan, Iran

autor

Mahounak A.S.

• Food Science and Technology, Agriculture Sciences and Natural Resources University of Gorgan, Gorgan, Iran

autor

Ghorbani M.

• Food Science and Technology, Agriculture Sciences and Natural Resources University of Gorgan, Gorgan, Iran

autor

Maghsouldloo Y.

• Food Science and Technology, Agriculture Sciences and Natural Resources University of Gorgan, Gorgan, Iran

autor

Ziaeifar A.M.

• Food Science and Technology, Agriculture Sciences and Natural Resources University of Gorgan, Gorgan, Iran

Bibliografia

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Identyfikatory

DOI

10.18052/www.scipress.com/ILNS.49.45