The Potential of Local Ginger as Antioxidant on Full Fat Mayonnaise
نویسندگان
چکیده
منابع مشابه
The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise
Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification intensity on sensory and instrumental characteristics of full-fat mayonnaise. Mayonnaise, based on a standard recipe, was processed at low an...
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mayonnaise is a popular product which is consumed in large amounts. however, many consumers consider it as a unhealthy product as it contains high amounts of oil. therefore, production of low fat mayonnaise with a quality close to that of traditional one might respond to consumer demand. in the present study, gum tragacanth was used as a fat replacer for the preparation of low fat (lf) mayonnai...
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ژورنال
عنوان ژورنال: Jurnal Ilmu dan Teknologi Hasil Ternak
سال: 2019
ISSN: 1978-0303,2338-1620
DOI: 10.21776/ub.jitek.2019.014.02.3