Comparison of the physical and sensory properties of model low-fat mayonnaises depending on emulsifier type and xanthan gum concentration

• Autorzy: Bortnowska G. , Tokarczyk G.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

cholesterol; colour; dried egg yolk; emulsifier; low fat mayonnaise; maize starch; mayonnaise; odour intensity; physical property; sensory property; stability; texture parameter; xanthan gum

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2009
• Tom: 12
• Numer: 3
• Opis fizyczny: http://www.ejpau.media.pl/volume12/issue3/art-11.html

Twórcy

autor

Bortnowska G.

• Department of Food Technology, West Pomeranian University of Technology, Papieza Pawla VI St. 3, 71-459 Szczecin, Poland

autor

Tokarczyk G.

Bibliografia

• 1. Akoh C.C., 1998. Fat replacers. Food Technol. 52, 3, 47–53.
• 2. Aluko R.E., Mine Y., 1998. Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule. Food Hydrocoll. 12, 203–210.
• 3. Anton M., Beaumal V., Gandemer G., 2000. Adsorption at the oil-water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state. Food Hydrocoll. 14, 327–335.
• 4. Anton M., Gandemer G., 1999. Effect of pH on interface composition and on quality of oil-in-water emulsions made with hen egg yolk. Coll. Surfaces B: Biointerfaces 12, 351–358.
• 5. Askraf H.R.L., 1986. Emulsifying properties of ethanol soaked soybean flour. J. Food Sci. 51, 1, 193–196.
• 6. Beltrán-Lugo A.I., Maeda-Martinez A.N., Pacheco-Aguilar R., Nolasco-Soria H.G., Ocaño-Higuera V.M., 2005. Physical, textural, and microstructural properties of restructured adductor muscles of 2 scallop species using 2 cold-binding systems. J. Food Sci. 70, 2, E78–E84.
• 7. Bortnowska G., 2008. Release of carvone and limonene from oil-polysaccharide mixtures. EJPAU 11(1), #16.
• 8. Brauss M.S., Linforth R.S.T., Cayeux I., Harvey B., Taylor A.J., 1999. Altering the fat content affects flavour release in a model yogurt system. J. Agric. Food Chem. 47, 2055–2059.
• 9. Bryant C.M., McClements D.J., 2000. Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels. Food Hydrocoll. 14, 383–390.
• 10. Dalgleish D.G., 1997. Adsorption of protein and stability of emulsions. Trends Food Sci. Technol. 8, 1–6.
• 11. Depree J.A., Savage G.P., 2001. Physical and flavour stability of mayonnaise. Trends Food Sci. Technol. 12 (5–6), 157–163.
• 12. Godshall M.A., 1997. How carbohydrates influence food flavor. Food Technol. 51, 1, 63–67.
• 13. González-Tomás L., Carbonell I., Costell E., 2004. Influence of type, concentration and flow behaviour of hydrocolloid solutions on aroma perception. Eur. Food Res. Technol. 218, 248–252.
• 14. Hemar Y., Tamehana M., Munro P., Singh H., 2001. Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions. Food Hydrocoll. 15, 513–519.
• 15. Huang X., Kakuda Y., Cui W., 2001. Hydrocolloids in emulsions: particle size distribution and interfacial activity. Food Hydrocoll. 15, 533–542.
• 16. Jung S., Murphy P.A., Johnson L.A., 2005. Physicochemical and functional properties of soy protein substrates modified by low levels of protease hydrolysis. J. Food Sci. 70, 2, C180–C187.
• 17. Kiosseoglou A., Papalamprou E., Makri E., Doxastakis G., Kiosseoglou V., 2003. Functionality of medium molecular weight xanthan gum produced by Xanthomonas Campestris ATTC 1395 in batch culture. Food Res. Int. 36, 425–430.
• 18. Le Denmat M., Anton M., Gandemer G., 1999. Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatment. J. Food Sci. 64, 2, 194–197.
• 19. Lennersten M., Lingnert H., 2000. Influence of wavelength and packaging material on lipid oxidation and colour changes in low- fat mayonnaise. Lebens.- Wiss. u.-Technol. 33, 253–260.
• 20. Lubbers S., Landy P., Voilley A., 1998. Retention and release of aroma compounds in foods containing proteins. Food Technol. 52, 5, 68–74, 208–214.
• 21. Ma L., Barbarosa-Cánovas V., 1995. Rheological characterization of mayonnaise. Part 2: Flow and viscoelastic properties at different oil and xanthan gum concentrations. J. Food Eng. 25, 409–425.
• 22. Mandala I.G., Savvas T.P., Kostaropoulos A.E., 2004. Xanthan and locust bean gum influence on the rheology and structure of white model-sauce. J. Food Eng. 64, 335–342.
• 23. Mine Y., 1998 . Adsorption behavior of egg yolk low-density lipoproteins in oil-in-water emulsions. J. Agric. Food Chem. 46, 36–41.
• 24. Mine Y., 1998 . Emulsifying characterization of hens egg yolk proteins in oil-in-water emulsions. Food Hydrocoll. 12, 409–415.
• 25. Mohammadi A., Rafie S., Emam-Djomeh Z., Keyhani A., 2008. Kinetic models for colour changes in kiwifruit slices during hot air drying. World J. Agric. Sci. 4(3), 376–383.
• 26. Official methods of analysis of AOAC international. 1995. Ed. P. Cunniff. AOAC Arlington, Virginia (USA).
• 27. Peressini D., Sensidoni A., de Cindio B., 1998. Rheological characterization of traditional and light mayonnaises. J. Food Eng. 35, 409–417.
• 28. PN-ISO 4121. 1998. Sensory analysis – Methodology – Evaluation of food products by methods using scales.
• 29. PN-ISO 5496. 1997. Sensory analysis – Methodology – Initiation and training of assessors in the detection and recognition of odours.
• 30. PN-ISO 8586-1. 1996. Sensory analysis – General guidance for the selection, training and monitoring of assessors – Part 1: Selected assessors.
• 31. Roberts D.D., Elmore J.S., Langley K.R., Bakker J., 1996. Effects of sucrose, guar gum, and carboxymethylcellulose on the release of volatile flavor compounds under dynamic conditions. J. Agric. Food Chem. 44, 1321–1326.
• 32. Robins M.M., 2000. Emulsion-creaming phenomena. Curr. Opin. Coll. Interface Sci. 5, 265–272.
• 33. Schmidt S., 2005. Sukces emulsji bezjajecznych [Success of emulsions without eggs]. Przem. Piek. Cukier. (11), 64–65 [in Polish].
• 34. Schube V., Kaliszan E., Ratusz K., 2003. Skrobie modyfikowane we wsadach owocowych, majonezach, dresingach [Modified starches in fruity products, mayonnaises, dressings]. Przem. Spoż. 57(3), 22–23 i 26 [in Polish].
• 35. Secouard S., Malhiac C., Grisel M., Decroix B., 2003. Release of limonene from polysaccharide matrices: viscosity and synergy effect. Food Chem. 82, 227–234.
• 36. Seher A., 2006. Effects of salt and phosphate levels on the emulsion properties of fresh and frozen hen meats. Afr. J. Biotechnol. 5(10), 1006–1012.
• 37. Sharma S.C., 1981. Gums and hydrocolloids in oil-water emulsions. Food Technol. 1, 59–67.
• 38. Tárrega A., Costell E., 2006. Effect of inulin addition on rheological and sensory properties of fat – free starch – based dairy desserts. Int. Dairy J., 16, 1104–1112.
• 39. Wendin K., Hall G., 2001. Influences of fat, thickener and emulsifier contents on salad dressing: static and dynamic sensory and rheological analyses. Lebensm.-Wiss. u -Technol. 34, 222–233.
• 40. Yang S.S., Cotterill O.J., 1989. Physical and functional properties of 10% salted egg yolk in mayonnaise. J. Food Sci. 54, 1, 210–213.
• 41. Yven C., Guichard E., Giboreau A., Roberts D.D., 1998. Assessment of interactions between hydrocolloids and flavor compounds by sensory, headspace, and binding methodologies. J. Agric. Food Chem. 46, 4, 1510–1514.