Mohammad Alizade Samani, E

[ 1 ] - Optimization of Mayonnaise Formula Using Hazelnut Meal Milk as Egg Yolk Substitute at Various Levels of Xanthan-Guar Gum and Response Surface Methodology

Background and Objectives: Mayonnaise is an oil-in-water emulsion stabilized by emulsifying property of the egg yolk. The purpose of this study was to use hazelnut meal milk as an egg-yolk (highly rich in cholesterol) substitute and to find the optimal formula for producing mayonnaise.  Materials & Methods: : Samples of mayonnaise with decreased egg yolk contents were produced using hazelnut...