Application of oat dextrine for fat substitute in mayonnaise

A new low-fat (Lf) mayonnaise product was prepared and optimised, using response surface methodology (RSM) with the following conditions: the dosage of egg yolk was 10.6%, the dextrose equivalent (DE) value of oat dextrine was 8.1 and its substituted rate for fat was 27.9%. This new mayonnaise product had a higher viscosity (1620 MPa s) and a lower caloric value (597.7 kcal/100 g) compared to full-fat (Ff) mayonnaise. Sensory evaluation demonstrated that mayonnaise substituted with oat dextrine was acceptable. Microstructure analysis showed that the fat granules became uniform, small and symmetrical when the substituted levels of oat dextrine were under 30%. This study showed good potential for oat dextrine to be used as a fat substitute in mayonnaise.     

Sensory and rheological properties of Polish commercial mayonnaise

Sensory and rheological analyses were performed to compare seven commercial mayonnaises having various fat contents and containing, or not, thickening and stabilizing agents. It was found that mayonnaise samples differed in their sensory and rheological properties. The samples with a higher fat content scored higher in sensory analysis than the low-fat ones. The mayonnaises studied showed non-Newtonian, pseudoplastic flow with yield stress and thixotropy. All mayonnaises, although to a different degree, exhibited a decrease in the apparent viscosity at constant shear. The mayonnaise samples which contained thickeners and stabilizers had a greater rheological stability.     

褐藻胶对蛋黄酱流变特性的影响

探讨了改善蛋黄酱品质的最佳褐藻胶添加量,利用流变仪研究了不同添加量的褐藻胶对蛋黄酱流变特性的影响.静态流变特性的研究表明:蛋黄酱样品呈现出触变性、假塑性,流变学方程为Herschel - Bulkley;温度对蛋黄酱样品的表观粘度的影响符合Arrhenius模型.动态流变性质的研究表明:蛋黄酱样品显示弱凝胶的特性.实验表明:添加褐藻胶的能显著提高蛋黄酱的流变学稳定性,其中褐藻胶添加质量分数为2.0％的蛋黄酱样品比添加量为2.5％的蛋黄酱样品在流变学特性、感官特性上更接近全脂类蛋黄酱.     

Textural properties of gelling system of low-methoxy pectins produced by demethoxylating reaction of pectin methyl esterase

ABSTRACT:  After deesterification of commercial pectins with a pectin methyl esterase (PME), their gelling properties were characterized using instrumental texture analysis. The final degree of esterification (DE) of the high- and low-methoxy pectins reached approximately 6% after the PME treatment, while deesterification of low-methoxy amidated pectin stopped at 18% DE. Furthermore, DE of high-methoxy pectin was tailored to be 40%, which is equivalent to the DE of commercial low-methoxy pectin. As a result, significant changes in molecular weight (Mw) distribution were observed in the PME-treated pectins. The texture profile analysis showed that PME modification drastically increased hardness, gumminess, and chewiness, while decreasing cohesiveness and adhesiveness of the pectin gels ( P < 0.05). The pectin gel with relatively high peak molecular weight (Mp, 3.5 × 10⁵) and low DE (6), which was produced from high-methoxy pectin, exhibited the greatest hardness, gumminess, chewiness, and resilience. The hardness of low-methoxy amidated pectin increased over 300% after PME deesterification, suggesting that the effects of amide substitution could be reinforced when DE is even lower. The partial least square regression analysis indicated that the Mw and DE of the pectin molecule are the most crucial factors for hardness, chewiness, gumminess, and resilience of gel matrix.     

Fat Mimetics in Low-Fat Cheddar Cheese

Cheeses with 60% reduced fat content were prepared with three commercial fat mimetics. Low-fat cheeses without added fat mimetics and full-fat cheeses were prepared as controls. Cheeses were aged 3 months prior to sensory and instrumental evaluation. A low-fat cheese containing one of the fat mimetics received the highest texture scores from dairy judges and consumer panelists (P≤0.05). The low-fat control and another cheese with a fat mimetic received higher flavor scores from the trained dairy judges and consumer panelists than the other cheeses containing fat mimetics (P≤0.05). Low-fat cheeses containing fat mimetics were less rubbery than the low-fat control cheese (P≤0.05).     

α-淀粉酶酶解大米淀粉替代蛋黄酱中的脂肪

采用α-淀粉酶水解籼米淀粉获得的大米糊精替代蛋黄酱中的脂肪,制备低脂蛋黄酱。研究了不同DE值(葡萄糖值)的大米糊精凝胶特性,不同DE值的大米糊精和替代率对蛋黄酱品质的影响。结果表明:DE值在1.5～2.5内,随着DE值的增加,大米糊精凝胶的黏性、黏着性和回弹性增加,而凝胶硬度、咀嚼性和强度降低;不同脂肪替代率的蛋黄酱的G'(弹性模量)和G″(黏性模量)随着温度的升高均逐渐增加,DE值1.5的大米糊精替代30%脂肪制成的蛋黄酱的感官品质最好。     

小麦糊精低脂蛋黄酱研究

采用响应面实验设计方法,研究小麦糊精DE值、替代脂肪率及全蛋添加量等因素对蛋黄酱粘度、质构及感官特性影响,目的是探讨小麦糊精作为脂肪替代品制备低脂蛋黄酱应用效果。实验结果表明,小麦糊精DE值8.0%、替代脂肪率27.7%、全蛋添加量15.8%时,可制备得到感官特性及质构优良的低脂蛋黄酱。     

Thin Film Morphology and Tribology Study of Mayonnaise

The texture of food is considered related to its rheological behavior when confined within thin films between two shearing or squeezing surfaces. Such thin-film tribological properties may represent foods undergoing massive grinding and deformation during mastication. The thin-film tribological properties rather than the bulk rheological properties correlated with the composition (oil droplets, etc.) and texture of mayonnaise samples. Using the Surface Forces Apparatus (SFA) technique and optical interferometry using fringes of equal chromatic order, we characterized the thin-film morphology and measured tribological and other interfacial properties of mayonnaise emulsions. Results revealed new properties that help differentiate between full fat, light and fat free mayonnaises. This provides an important approach to determine properties of such foods in thin films which cannot be deduced from bulk properties.     

Development of low‐fat mayonnaise containing polysaccharide gums as functional ingredients

BACKGROUND: The objective of this study was to develop a low‐fat (LF) mayonnaise containing polysaccharide gums as functional ingredients. Xanthan gum (XG, 15 g kg^?1), citrus fiber (CF, 100 g kg^?1) and variable concentration of guar gum (GG) were used to formulate the optimum ratios of polysaccharide gums as fat replacers. The fat content in LF mayonnaise was reduced to 50% if compared with full‐fat (FF) mayonnaise, and the products still maintained ideal rheological properties. RESULTS: The rheological parameters showed that there were no (P > 0.05) differences in yield stress, viscosity and flow behavior index between XG + 10 g kg^?1 GG, CF + 5 g kg^?1 GG and FF control. LF mayonnaises had lower caloric values and higher dietary fiber content than the FF counterpart. Scanning electron microscopy (SEM) micrographs illustrated that the network of aggregated droplets in LF treatments contained a large number of interspaced voids of varying dimensions. Furthermore, in a comparison of sensory evaluation of LF treatments with commercial and our FF mayonnaises, there were no (P > 0.05) differences in any sensory scores among XG + 10 g kg^?1 GG control. CONCLUSION: This study shows that XG + 10 g kg^?1 GG and CF + 5 g kg^?1 GG could be used in LF mayonnaise formulations based on its multiple functions on processing properties. Copyright © 2010 Society of Chemical Industry     

Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as fat replacer

Sodium octenyl succinate starch (SOS) was used as fat replacer in 25, 50 and 75% fat-reduced mayonnaise (FR). The stability of mayonnaises: mean droplet size diameter (d₄₃), phase separation by centrifugal technique, brightness (L*), color different index (ΔE), storage and loss moduli (G’ and G”), consistency index (K), apparent viscosity (η), and thixotopic loop were examined, compared with a full fat mayonnaise (FF). There was no effect of fat substitution on d₄₃ and phase separation. L* value of FR was significantly higher than those of FF. All samples showed gel-liked structure (G′>G″) and exhibited the thixotropic shear thinning behavior. G′, K, η, and thixotropic loop of FR tended to decrease when the fat substitution level increased. The d₄₃ and ΔE of 50% FR did not significantly change throughout a storage time while the others did. Thus, 50% fat-substituted with SOS could be applied as a fat replacer to stabilize and increase the storage time of such mayonnaise.     

不同大豆源油脂体对蛋黄酱组成及性质的影响

本研究为了实现大豆油脂体部分替代蛋黄以研发出低脂低胆固醇的蛋黄酱,以高油和低油大豆源油脂体为研究对象,用大豆油脂体部分(油脂体和蛋黄比例为8:2和9:1)及全部替代蛋黄制作蛋黄酱,比较分析了油脂体对蛋黄酱的基本成分、脂肪酸、磷脂及V_E含量的影响,并对蛋黄酱的粘度、质构及流变性进行了分析。结果表明,油脂体蛋黄酱蛋白质含量显著高于普通蛋黄酱(p<0.05),而水分、脂肪、胆固醇、棕榈油酸、磷脂含量均显著低于普通蛋黄酱(p<0.05),油脂体蛋黄酱含有更多的DL-α-生育酚和γ-生育酚;同源油脂体蛋黄酱随油脂体含量增大,水分和蛋白质呈上升趋势,脂肪和胆固醇呈下降趋势;同比例下高油大豆油脂体水分、脂肪和蛋白质含量均显著低于低油大豆油脂体蛋黄酱(p<0.05),而胆固醇含量则显著高于低油大豆油脂体蛋黄酱(p<0.05);油脂体蛋黄酱的粘度、质构和流变性低于普通蛋黄酱;同源油脂体蛋黄酱随油脂体含量增大,粘度和质构性质表现越好,而油脂体含量大小对蛋黄酱流变性影响不大,同比例不同源油脂体蛋黄酱的粘度、质构和流变性无显著差异(p>0.05);流变性分析表明,蛋黄酱为假塑性流体,呈现出弱凝胶性。本研究实现了低脂低胆固醇蛋黄酱的开发,主要采用低油大豆油脂体制作蛋黄酱,油脂体与蛋黄添加比例为9:1。     

食品胶对低糖蓝莓果酱的品质影响

利用质构分析和感官评定探究单一食品胶和复合食品胶对低糖蓝莓果酱的品质影响。并采用正交试验设计,以低糖果酱的感官评定为指标,确定出以低甲氧基果胶与黄原胶为复合食品胶制备低糖蓝莓果酱的最佳配方。低甲氧基果胶与黄原胶的复配比例为2∶1,添加量为1.4%,钙盐添加量为0.3 mg/g,白砂糖为18%。     

FAT REPLACERS IN LOW-FAT MEXICAN MANCHEGO CHEESE

Low-fat Manchego cheeses (15 g fat/L milk) were prepared with three commercial fat replacers consisting of low methoxyl pectin (LMP), whey protein concentrate (WPC) and microparticulated whey protein (MWP). A low-fat cheese (15 g fat/L milk) without added fat replacer and a full-fat cheese (30 g fat/L milk) were prepared as controls. Cheeses were matured thirty days prior to instrumental texture profile analysis, microstructure analysis, and discriminative sensory evaluation. Scanning electron micrographs showed that the low-fat cheeses incorporating the LMP and WPC fat replacers lost the compact and dense protein matrix characteristic of the low-fat control cheese and exhibited hardness, springiness, cohesiveness and chewiness similar to the full-fat control cheese. No significant difference was found in the sensory characteristics between the full-fat control cheese and the cheese incorporating WPC.     

Effects of pectic fat mimetics and transglutaminase on the regularity of protein and fat degradation and flavour compounds in Cheddar cheese during ripening

The effect of simultaneous transglutaminase (TGase) treatment with pectic fat mimetics (PFM) addition on regularity of protein and fat degradation and flavour compound variations in Cheddar cheese during ripening was investigated. In the early stages of fermentation, the cheese with 20% PFM and 15 U/L TGase had a higher amino acid content. In the middle stage of fermentation, cheese with high concentration of TGase hydrolysed more proteins. Cheese supplemented with PFM and TGase showed increased content of long-chain polyunsaturated fatty acids, especially linoleic acid (C18:2). In addition, PFM and TGase compensated the flavour deficiencies of low-fat cheeses and had positive effects on volatile compounds such as alcohols, acids and methyl ketones. Overall, the characteristics and flavours of Cheddar cheese with the addition of PFM and TGase were superior to the control group, which could provide a theoretical basis for the application of PFM and TGase in cheese production.     

以乳清蛋白为基质的脂肪替代品的微粒化研究

研究了以乳清蛋白WPC-80为基质制备脂肪替代品的微粒化工艺。用组织捣碎机分别设定不同的微粒化时间和强度组合对乳清蛋白热凝胶进行微粒化处理。粒径分布分析发现微粒化处理后,50%的颗粒在10μm左右,超微结构分析发现,微粒化处理后的蛋白质凝胶表面变得光滑、柔软,可以模拟脂肪的特性。乳清蛋白脂肪替代品的最佳微粒化工艺条件为转速12 000 r/min,处理时间为5 min。     

X-ray microtomography to study the microstructure of mayonnaise

In this work, the X-ray microtomography (μCT) technique was used for the analysis of fat microstructure and quantification of fat in four types of mayonnaise. The dynamic-mechanical properties of the mayonnaise samples were also studied using a controlled-strain rotational rheometer. Four types of commercially produced mayonnaises, chosen to exhibit variability in terms of visible structure of fat, were used for this experiment: ‘kraft’, ‘calvé’, ‘kraft legeresse’ and ‘calvé-mayò’. Appropriate quantitative three-dimensional parameters describing the fat structure were calculated. With regards to the microstructural and rheological relationship, results from the correlation carried out show that a correlation exists among some microstructural and rheological parameters of the mayonnaise samples. The results from this study also show that μCT is a suitable technique for the microstructural analysis of fat as it does not only provide an accurate percentage volume of the fat present but can also determine its spatial distribution.     

Rheology of Full-fat and Low-fat Cheddar Cheeses as Related to Type of Fat Mimetic

Cheeses with 60% reduced fat were prepared with three fat mimetics and viscoelasticity was studied. Storage and loss moduli of low-fat cheeses made with a carbohydrate-based fat mimetic were greater (p < 0.05) than those of low-fat cheeses made with two protein-based fat mimetics or low-fat control cheese, but smaller (p < 0.05) than the storage and loss moduli of full-fat cheese. A six-element Kelvin model properly predicted the creep compliance for the full-fat cheese and the low-fat cheeses made with or without fat mimetics. Low-fat cheese made with a carbohydrate-based fat mimetic had a network structure more similar to full-fat cheese than the low-fat control or samples made with protein-based fat mimetics.     

Rheological properties,stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent

No important practical applications have been developed for egg yolk granules until now. However, as they have low cholesterol content and maintain good emulsifying properties, granules could be employed as a potential ingredient in the food industry. In this work, granules obtained in the laboratory by a simple procedure were used as emulsifying agent in mayonnaise preparation. The aim was to develop a low-cholesterol mayonnaise with properties similar to those of typical mayonnaise. For this purpose, three low-cholesterol formulations prepared in the laboratory were compared with a mayonnaise prepared using yolk and also with a commercial mayonnaise. The rheological characteristics of mayonnaises were evaluated, as well as their microstructure and sensorial properties. In addition, colour and particle size measurements at different times of storage were carried out to assess stability. According to results, the use of granules allows the preparation of a low-cholesterol mayonnaise which shows similar characteristics to those of a typical mayonnaise.     

Comparison of full-fat and low-fat cheese analogues with or without pectin gel through microstructure, texture, rheology, thermal and sensory analysis

The effects of pectin gel and protein base on processed semi-solid cheese analogues were studied through microstructure, texture, rheology, thermal analysis and sensory evaluation. Scanning electron microscopy revealed differences in the microstructure of processed cheese analogues. Samples made with full-fat contained higher concentrations of fat globules and were denser compared with low-fat cheese analogues with or without pectin gel. The pectin gel in the products acted as a linkage with other ingredients and made the products more compact and had less cavity compared with the products without pectin gel added. On rheological analysis, the full-fat products manifested a more solid-like form. The storage modulus of pectin gel sample was higher than that without pectin gel. All the samples' rheological parameters were depending on the oscillatory frequency and temperature. In low-fat samples, pectin gel added or not affected the hardness, gumminess, chewiness and adhesiveness significantly. The pectin gel addition show positive effect to the texture profile of the low-fat cheese analogues. Through thermal analysis, the meltability and glass transition temperature of the processed cheese analogues were measured. The low-fat cheese analogue with pectin gel addition got the higher texture and mouthfeel scores through sensory evaluation.