effect of basil seed mucilage as a fat replacer on physicochemical, rheological and sensory properties of low fat mayonnaise
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منابع مشابه
effect of gum tragacanth as a fat replacer on rheological, sensory and texture properties of low fat mayonnaise
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...
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 کاملeffect of microcrystalline cellulose as a fat replacer on physicochemical, textural and sensory properties of low fat hamburger
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متن کاملInvestigating the Effects of Inulin as a Carbohydrate Based Fat Replacer on Rheological and Sensory Properties of UHT Cream
The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it’s a prebiotic source. Due to the cream’s wide usage in dairy industry, it is tried to make cream with textural and organoleptic characteristics that contains the least amount of calories. Meanwhile, Table cream (30%) w...
متن کاملInvestigating the Effects of Inulin as a Carbohydrate Based Fat Replacer on Rheological and Sensory Properties of UHT Cream
The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it’s a prebiotic source. Due to the cream’s wide usage in dairy industry, it is tried to make cream with textural and organoleptic characteristics that contains the least amount of calories. Meanwhile, Table cream (30%) w...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۴، شماره ۲، صفحات ۲۴۹-۲۶۵
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