feasibility of gum tragacanth and maltodextrin used as a fat replacer in mayonnaise
نویسندگان
چکیده
0
منابع مشابه
Maltodextrin As Fat Replacer in Food Products: A Review
Partial hydrolysis of starch yields a product called maltodextrin, which has a dextrose equivalent of less than 20. Maltodextrin with a dextrose equivalent of less than 10 is used as a fat replacer in various products. Industries are constantly developing low-fat products or reducing the fat content of products as much as possible according to the wishes and tastes of consumers so that the calo...
متن کاملeffect 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 کاملevaluation of usability of soy protein isolate and gum tragacanth as egg substitute in mayonnaise
the aim of this research was to survey of using soy protein isolates and tragacanth gum as egg substitutes in mayonnaise formulation. the mayonnaise prepared with difierent compositions of soy protein isolate, egg, and tragacanth by applying the optimal mixture design method and effect of this substitution on its stability, heat stability, viscosity, texture, physicochemical and sensory charact...
متن کاملمنابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
عنوان ژورنال:
فرآوری و نگهداری مواد غذاییجلد ۲، شماره ۳، صفحات ۱-۱۸
میزبانی شده توسط پلتفرم ابری doprax.com
copyright © 2015-2023