Argentinean peanut sauce similar to mayonnaise: chemical, nutritional and sensorial aspects
نویسندگان
چکیده
منابع مشابه
New Peanut Product: “Mayonnaise”. Some Chemical Aspects
The percentage composition, fatty acids and oxidation stability was obtained from “peanut mayonnaise” in comparison with commercial mayonnaise and sunflower oil. “Peanut mayonnaise” showed better chemical quality than commercial mayonnaise.
متن کاملSurvival of alginate-prebiotic microencapsulated Lactobacillus acidophilus in mayonnaise sauce
Background: Nowadays, Microencapsulation of probiotic bacteria is the newest method for increasing the survival ability of probiotics in Food products. The Lactobacillus acidophilus as a probiotic bacterium has more beneficial effects and the low survival of this bacterium under food processing conditions and adverse environment have been studied by many researchers. OBJECTIVES: In this study, ...
متن کاملاستفاده از کتیرا در سس مایونز به جای مواد پایدارکننده و قوام دهنده وارداتی
Mayonnaise is a food emulsion containing egg yolk as emulsifier and some sort of gum as stabilizer. Iran is a main producer of tragacanth gum in the world which could be a potential replacement for imported gums used in making mayonnaise .The objective of this study was to investigate the possibility of substituting this gum for imported stabilizers in the formulation of mayonnaise sauce. To do...
متن کاملEvaluation the effect of gamma irradiation on microbial, chemical and sensorial properties of peanut (Arachis hypogaea l.) seeds.
BACKGROUND The aim of the present study was to evaluate the possibility to apply gamma radiation treatment for decontaminating and assuring the quality of peanut seeds. METHODS The radiation processing was carried out at dose levels of 3, 6 and 9 kGy. The irradiated and non-irradiated (control) samples were stored at room temperature for 12 months, and analyzed for microbial load, proximate c...
متن کاملاستفاده از کتیرا در سس مایونز به جای مواد پایدارکننده و قوام دهنده وارداتی
Mayonnaise is a food emulsion containing egg yolk as emulsifier and some sort of gum as stabilizer. Iran is a main producer of tragacanth gum in the world which could be a potential replacement for imported gums used in making mayonnaise .The objective of this study was to investigate the possibility of substituting this gum for imported stabilizers in the formulation of mayonnaise sauce. To do...
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ژورنال
عنوان ژورنال: Grasas y Aceites
سال: 2003
ISSN: 1988-4214,0017-3495
DOI: 10.3989/gya.2003.v54.i1.269