Optimization low-fat and low cholesterol mayonnaise production by central composite design
نویسندگان
چکیده
منابع مشابه
optimization of low fat probiotic yogurt production using combined design
heart disease - cardiovascular, cancer and obesity are the main causes of death and there are direct relationship between the consumption of high-fat foods and the incidence of these diseases. therefore the demand for low-fat food products and probiotics has been dramatically increased. in this study, the effect of different levels of three hydrocolloids (inulin, chitosan and xanthan) at three ...
متن کاملRheological Properties of Low Fat Mayonnaise with Different Levels of Modified Wheat Bran
ABSTRACT: Mayonnaise is probably one of the most widely used sauces worldwide. The oil content of traditionally mayonnaise is more than 65%. Fat has a role in creating viscosity, color and texture but might cause many diseases and disorders in human. In this study the influence of modified wheat bran as a fat replacer on the rheological properties of low fat mayonnaise was studied and compared ...
متن کاملEvaluation of Using Salep and Chitosan Hydrocolloid as Stabilizers and Fat Replacer in Physicochemical and Rheological Features of Low-Fat Mayonnaise
In the present study, salep and chitosan hydrocolloid were used as stabilizers and fat replacer in low-fat mayonnaise and rheological and physicochemical characteristics were evaluated. Fat has been substituted with 0.1, 0.2 and 0.3% chitosan and 6.4, 0.0, 0.7, 1.0 and 1.3% salep. High-fat mayonnaise sample or control with 67% fat and without salep and chitosan(FF), mayonnaise with 67% fat and...
متن کاملFormation of Poly(vinylidenefluoride) Nanofibers: Part I Optimization by Using of Central Composite Design
Poly(vinylidene fluoride) (PVDF) nanofibers were prepared via electrospinning process. Several different factors influence on this process and application of experimental design for its optimization is of great importance. The central composite design (CCD) was used for planning and optimizing of the experiments and also, the analysis of variance (ANOVA) was employed for the statistical va...
متن کاملIs the metabolic syndrome caused by a high fructose, and relatively low fat, low cholesterol diet?
The metabolic syndrome (MetS) is manifested by a lipid triad which includes elevated serum triglycerides, small LDL particles, and low high-density lipoprotein (HDL) cholesterol, by central obesity (central adiposity), insulin resistance, glucose intolerance and elevated blood pressure, and it is associated with an increased risk of type 2 diabetes and coronary heart disease. We have developed ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2017
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-016-2436-0