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 polysaccharid...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2010-04, Vol.90 (5), p.806-812 |
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| creator | Su, Hou-Pin Lien, Chuang-Ping Lee, Tan-Ang Ho, Jou-Hsuan |
| description | 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 |
| doi_str_mv | 10.1002/jsfa.3888 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_733472537</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>733472537</sourcerecordid><originalsourceid>FETCH-LOGICAL-c5538-2fbe1ab67dce689544028d4892c66a2e144c3ede7bcbbe60aac9f0160a39c0ff3</originalsourceid><addsrcrecordid>eNp90V1rFDEUBuAgil1XL_wDMgiiXkybj0lm5rJ2bbVUBT8QvAlnMic1dSZZkxnr_nuz7FpB0KsE8pw3HF5CHjJ6yCjlR1fJwqFomuYWWTDa1iWljN4mi_zGS8kqfkDupXRFKW1bpe6SA06FlIypBfmywh84hPWIfiqCLYZwXVqYihE2wXtwCQsT_ATOO39ZrMOwSWDMV4iux-JyHlMBqbCzN5MLHoYiq4i9y2npPrljYUj4YH8uyafTlx9PXpUX785enxxflEZK0ZTcdsigU3VvUDWtrCrKm75qWm6UAo6sqozAHuvOdB0qCmBaS1m-iNZQa8WSPN3lrmP4PmOa9OiSwWEAj2FOuhaiqrkUdZbP_iuZqpkUsqlppo__oldhjnnDpDnnqpaNbDN6vkMmhpQiWr2OboS40YzqbTN624zeNpPto33g3I3Y38jfVWTwZA8gGRhsBG9c-uN41UqVd1mSo527dgNu_v2jPv9werz_utxNuDThz5sJiN90Dqyl_vz2TMv3anX-4s1KK_ELF7C0_g</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>222675859</pqid></control><display><type>article</type><title>Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients</title><source>MEDLINE</source><source>Wiley Online Library All Journals</source><creator>Su, Hou-Pin ; Lien, Chuang-Ping ; Lee, Tan-Ang ; Ho, Jou-Hsuan</creator><creatorcontrib>Su, Hou-Pin ; Lien, Chuang-Ping ; Lee, Tan-Ang ; Ho, Jou-Hsuan</creatorcontrib><description>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</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.3888</identifier><identifier>PMID: 20355116</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Agricultural production ; Biological and medical sciences ; Carbohydrates ; Chemical Phenomena ; Citrus - chemistry ; citrus fiber ; Condiments ; Condiments - analysis ; Diet, Fat-Restricted ; Dietary Fats - analysis ; Dietary Fiber - analysis ; Droplets ; Fibers ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Galactans - chemistry ; guar gum ; Gums ; Humans ; Ingredients ; low-fat mayonnaise ; Mannans - chemistry ; Microscopy, Electron, Scanning ; Nutritive Value ; Particle Size ; Plant Gums - chemistry ; polysaccharide gums ; Polysaccharides ; Polysaccharides, Bacterial - chemistry ; Quality Control ; Rheological properties ; Rheology - methods ; Scanning electron microscopy ; Sensation ; Studies ; Viscosity ; xanthan gum</subject><ispartof>Journal of the science of food and agriculture, 2010-04, Vol.90 (5), p.806-812</ispartof><rights>Copyright © 2010 Society of Chemical Industry</rights><rights>2015 INIST-CNRS</rights><rights>(c) 2010 Society of Chemical Industry.</rights><rights>Copyright John Wiley and Sons, Limited Apr 15, 2010</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5538-2fbe1ab67dce689544028d4892c66a2e144c3ede7bcbbe60aac9f0160a39c0ff3</citedby><cites>FETCH-LOGICAL-c5538-2fbe1ab67dce689544028d4892c66a2e144c3ede7bcbbe60aac9f0160a39c0ff3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.3888$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.3888$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22495673$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20355116$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Su, Hou-Pin</creatorcontrib><creatorcontrib>Lien, Chuang-Ping</creatorcontrib><creatorcontrib>Lee, Tan-Ang</creatorcontrib><creatorcontrib>Ho, Jou-Hsuan</creatorcontrib><title>Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>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</description><subject>Agricultural production</subject><subject>Biological and medical sciences</subject><subject>Carbohydrates</subject><subject>Chemical Phenomena</subject><subject>Citrus - chemistry</subject><subject>citrus fiber</subject><subject>Condiments</subject><subject>Condiments - analysis</subject><subject>Diet, Fat-Restricted</subject><subject>Dietary Fats - analysis</subject><subject>Dietary Fiber - analysis</subject><subject>Droplets</subject><subject>Fibers</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Galactans - chemistry</subject><subject>guar gum</subject><subject>Gums</subject><subject>Humans</subject><subject>Ingredients</subject><subject>low-fat mayonnaise</subject><subject>Mannans - chemistry</subject><subject>Microscopy, Electron, Scanning</subject><subject>Nutritive Value</subject><subject>Particle Size</subject><subject>Plant Gums - chemistry</subject><subject>polysaccharide gums</subject><subject>Polysaccharides</subject><subject>Polysaccharides, Bacterial - chemistry</subject><subject>Quality Control</subject><subject>Rheological properties</subject><subject>Rheology - methods</subject><subject>Scanning electron microscopy</subject><subject>Sensation</subject><subject>Studies</subject><subject>Viscosity</subject><subject>xanthan gum</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp90V1rFDEUBuAgil1XL_wDMgiiXkybj0lm5rJ2bbVUBT8QvAlnMic1dSZZkxnr_nuz7FpB0KsE8pw3HF5CHjJ6yCjlR1fJwqFomuYWWTDa1iWljN4mi_zGS8kqfkDupXRFKW1bpe6SA06FlIypBfmywh84hPWIfiqCLYZwXVqYihE2wXtwCQsT_ATOO39ZrMOwSWDMV4iux-JyHlMBqbCzN5MLHoYiq4i9y2npPrljYUj4YH8uyafTlx9PXpUX785enxxflEZK0ZTcdsigU3VvUDWtrCrKm75qWm6UAo6sqozAHuvOdB0qCmBaS1m-iNZQa8WSPN3lrmP4PmOa9OiSwWEAj2FOuhaiqrkUdZbP_iuZqpkUsqlppo__oldhjnnDpDnnqpaNbDN6vkMmhpQiWr2OboS40YzqbTN624zeNpPto33g3I3Y38jfVWTwZA8gGRhsBG9c-uN41UqVd1mSo527dgNu_v2jPv9werz_utxNuDThz5sJiN90Dqyl_vz2TMv3anX-4s1KK_ELF7C0_g</recordid><startdate>20100415</startdate><enddate>20100415</enddate><creator>Su, Hou-Pin</creator><creator>Lien, Chuang-Ping</creator><creator>Lee, Tan-Ang</creator><creator>Ho, Jou-Hsuan</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>20100415</creationdate><title>Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients</title><author>Su, Hou-Pin ; Lien, Chuang-Ping ; Lee, Tan-Ang ; Ho, Jou-Hsuan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5538-2fbe1ab67dce689544028d4892c66a2e144c3ede7bcbbe60aac9f0160a39c0ff3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Agricultural production</topic><topic>Biological and medical sciences</topic><topic>Carbohydrates</topic><topic>Chemical Phenomena</topic><topic>Citrus - chemistry</topic><topic>citrus fiber</topic><topic>Condiments</topic><topic>Condiments - analysis</topic><topic>Diet, Fat-Restricted</topic><topic>Dietary Fats - analysis</topic><topic>Dietary Fiber - analysis</topic><topic>Droplets</topic><topic>Fibers</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Galactans - chemistry</topic><topic>guar gum</topic><topic>Gums</topic><topic>Humans</topic><topic>Ingredients</topic><topic>low-fat mayonnaise</topic><topic>Mannans - chemistry</topic><topic>Microscopy, Electron, Scanning</topic><topic>Nutritive Value</topic><topic>Particle Size</topic><topic>Plant Gums - chemistry</topic><topic>polysaccharide gums</topic><topic>Polysaccharides</topic><topic>Polysaccharides, Bacterial - chemistry</topic><topic>Quality Control</topic><topic>Rheological properties</topic><topic>Rheology - methods</topic><topic>Scanning electron microscopy</topic><topic>Sensation</topic><topic>Studies</topic><topic>Viscosity</topic><topic>xanthan gum</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Su, Hou-Pin</creatorcontrib><creatorcontrib>Lien, Chuang-Ping</creatorcontrib><creatorcontrib>Lee, Tan-Ang</creatorcontrib><creatorcontrib>Ho, Jou-Hsuan</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Su, Hou-Pin</au><au>Lien, Chuang-Ping</au><au>Lee, Tan-Ang</au><au>Ho, Jou-Hsuan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2010-04-15</date><risdate>2010</risdate><volume>90</volume><issue>5</issue><spage>806</spage><epage>812</epage><pages>806-812</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>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</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>20355116</pmid><doi>10.1002/jsfa.3888</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Agricultural production Biological and medical sciences Carbohydrates Chemical Phenomena Citrus - chemistry citrus fiber Condiments Condiments - analysis Diet, Fat-Restricted Dietary Fats - analysis Dietary Fiber - analysis Droplets Fibers Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Galactans - chemistry guar gum Gums Humans Ingredients low-fat mayonnaise Mannans - chemistry Microscopy, Electron, Scanning Nutritive Value Particle Size Plant Gums - chemistry polysaccharide gums Polysaccharides Polysaccharides, Bacterial - chemistry Quality Control Rheological properties Rheology - methods Scanning electron microscopy Sensation Studies Viscosity xanthan gum |
| title | Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients |
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