M. Aalami, M. Rahbari, Salar Ali Ahmed, A. S. Mahoonak, M. Kashaninejad, H. Hassanzadeh
{"title":"Formulation of functional mayonnaise with defatted wheat germ flour\n as egg yolk substitute: Rheological, textural and stability\n analyses","authors":"M. Aalami, M. Rahbari, Salar Ali Ahmed, A. S. Mahoonak, M. Kashaninejad, H. Hassanzadeh","doi":"10.11002/kjfp.2023.30.3.405","DOIUrl":null,"url":null,"abstract":"\n \n The aim of this research was to study the feasibility of the defatted wheat germ\n flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk\n substitutes in mayonnaise formulation. In this research, DWGF was used at\n different levels (0, 25, 75 and 100%) alone or in combination with the XG\n (0.2%) as egg substitutes. The effects of these substitutions on the\n stability, textural and rheological characteristics of mayonnaise were\n investigated. According to the results, DWGF can be used as an egg yolk\n substitute in mayonnaise. Combining DWGF and XG as egg yolk substitute, improved\n the stability, textural and rheological properties. Mayonnaise with 100%\n egg yolk replacement showed the hardest structure, while the lowest firmness\n value was obtained in the control containing 100% egg yolk. Also, the\n highest adhesiveness value occurred in the sample with 100% DWGF. The\n thixotropic behavior was observed for all investigated mayonnaise samples over\n the all ranges of the studied shear rate (0.05-450/sec). Furthermore, the\n highest content of consistency coefficient value was observed in the sample with\n 100% DWGF and 0.2% XG. Therefore, it can be concluded that\n low-cholesterol mayonnaise with proper stability, textural and rheological\n characteristics are achievable by applying of the desirable combination of DWGF\n and XG.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2023.30.3.405","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
The aim of this research was to study the feasibility of the defatted wheat germ
flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk
substitutes in mayonnaise formulation. In this research, DWGF was used at
different levels (0, 25, 75 and 100%) alone or in combination with the XG
(0.2%) as egg substitutes. The effects of these substitutions on the
stability, textural and rheological characteristics of mayonnaise were
investigated. According to the results, DWGF can be used as an egg yolk
substitute in mayonnaise. Combining DWGF and XG as egg yolk substitute, improved
the stability, textural and rheological properties. Mayonnaise with 100%
egg yolk replacement showed the hardest structure, while the lowest firmness
value was obtained in the control containing 100% egg yolk. Also, the
highest adhesiveness value occurred in the sample with 100% DWGF. The
thixotropic behavior was observed for all investigated mayonnaise samples over
the all ranges of the studied shear rate (0.05-450/sec). Furthermore, the
highest content of consistency coefficient value was observed in the sample with
100% DWGF and 0.2% XG. Therefore, it can be concluded that
low-cholesterol mayonnaise with proper stability, textural and rheological
characteristics are achievable by applying of the desirable combination of DWGF
and XG.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.