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...

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 ...

The recovery and utilization of onion processing waste would contribute to the solution environmental problems. This research presents way successful supplementation in mayonnaise. Different levels (0, 1, 2, 3%) powder (OWP) were used as an additive mayonnaise, based on sunflower oil. final mayonnaise formulations evaluated for sensory properties, rheological behaviour, oxidative stabil...

In the last 20 years Escherichia coli O157: H7 has emerged as a new pathogen, causing worldwide disease, death and economic loss. Different studies have revealed important survival characteristics of this pathogen, although there are divergent criteria about its ability to survive in various mayonnaise formulations. We studied the effect of different mayonnaise concentrations (0%, 18%, 37% and ...

This study investigated and modeled the behavior of Listeria monocytogenes in egg salad and pasta salad as affected by mayonnaise pH (3.8, 4.2, 4.6, and 5.0) and storage temperature (4, 8, and 12 degrees C). At each storage temperature, L. monocytogenes was able to grow in both salads regardless of the mayonnaise pH. The lag-phase durations (LPD) of L. monocytogenes in egg salad ranged from 33 ...

The conclusion of the classical ham sandwich theorem of Banach and Steinhaus may be strengthened: there always exists a common bisecting hyperplane that touches each of the sets, that is, intersects the closure of each set. Hence, if the knife is smeared with mayonnaise, a cut can always be made so that it will not only simultaneously bisect each of the ingredients, but it will also spread mayo...

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 ...

The aim of this research was to study the feasibility defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes mayonnaise formulation. In research, DWGF used at different levels (0, 25, 75 and 100%) XG (0.2%) substitutes. effects these substitutions on stability, textural rheological characteristics were investigated. According results, can be an su...