Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

Ghazaei, Shiva; Mizani, Maryam; Piravi‐Vanak, Zahra; Alimi, Mazdak

doi:10.1590/1678-457x.6555

Cited by 39 publications

(30 citation statements)

References 33 publications

(42 reference statements)

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“…Most mesophilic, aerobic microorganisms tolerate pH in the range of 4.5-9.0-only yeasts and moulds can grow in an environment with a pH of 2.0-8.8 [33]. Similar results for pH value were obtained by Ghazaei et al [34] when examining low-fat mayonnaises. The Polish Standard [35] only contains requirements for general acidity.…”

Section: Discussionsupporting

confidence: 57%

Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration

Zielińska

Bilska

Marciniak-Łukasiak

et al. 2020

IJERPH

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Food labelled with a “best before” date has a long shelf life. This study aimed to examine the respondents’ knowledge and understanding regarding the labelling on food products, as well as to assess the microbiological, physico–chemical and the sensory quality of selected durable food products on and after the date specified by the manufacturer. Two methods were used—a survey and laboratory tests. It was found that the majority of respondents have difficulty distinguishing and understanding the terms on the label and that a significant proportion of the respondents consume food products after the “best before” date. Laboratory tests of milk, pasta, mayonnaise and jam confirmed the microbiological safety of the products even six months after the “best before” date. Other features (texture, colour and sensory quality) slightly changed after one month for milk and mayonnaise (the colour had become more yellow) and after three months for pasta (its hardness had decreased) and jam (it had become browner). The possibility of extending the “best before” dates of selected durable foods could be considered, which could allow such products to legally be handed over to public benefit organisations, thereby reducing food wastage.

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Section: Discussionsupporting

confidence: 57%

Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration

Zielińska

Bilska

Marciniak-Łukasiak

et al. 2020

IJERPH

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“…The characterization data of the mayonnaise with 10% tucupi are presented in Table 3. Moisture and lipids content in the product were similar to values reported by Ghazaei, Mizani, Piravi-Vanak, and Alimi (2015), who observed from 41.44% to 45.94% moisture and from 40.32 to 41.45% lipids in the mayonnaise formulations in which egg yolk was partially replaced by modified potato starch. The tucupi-added mayonnaise presented higher protein content than the ones recorded in emulsion-type mayonnaise added with green banana (0.27-0.38%) (Izidoro, Scheer, Negre, Haminiuk, & Sierakowski, 2008) and ashes content similar to mayonnaises with the replacement of egg yolk by freeze-dried chia mucilage (2.01-2.36%) (Fernandes & Mellado, 2018).…”

Section: Mayonnaise Characterizationsupporting

confidence: 87%

Tucupi-added mayonnaise: Characterization, sensorial evaluation, and rheological behavior

Carmo¹,

Costa

Pena

2019

CyTA - Journal of Food

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The aim of this work was to elaborate a tucupi-added mayonnaise and to assess the physicochemical characteristics, as well the rheological behavior at temperatures from 20°C to 70°C of the product with greater sensorial acceptance. For this purpose, three mayonnaise formulations (10%, 12.5% and 15% of the concentrated tucupi) were developed and submitted to sensorial acceptance and purchase intention tests. Based on the results of acceptance test by Tukey's test (p ≤ 0.05) and internal preference mapping by principal component analysis (PCA), the formulation with 10% of the tucupi was chosen. The purchase intention test showed that 95% of the judges would buy this product, which presented 41.52% moisture, 2.06% ashes, 43.95% lipids, 4.56% proteins, 3.12% total sugars, 1.51% starch, 1.29% chlorides, 9.40 µg/g β-carotene and energy value of 432 kcal/100 g. According to rheological analysis, the mayonnaise with 10% of the tucupi presented pseudoplastic fluid-like behavior and evidenced hysteresis (showing thixotropic characteristic) between the up-ramp and downramp flow curves from 60°C. The Herschel-Bulkley model was efficient in predicting product flow curve and an Arrhenius-like equation estimated activation energy value for the product (8.29 kJ/mol). Thus, the tucupi-added mayonnaise can be considered an excellent and promising alternative for the food industry.Mayonesa adicionada con tucupí: caracterización, evaluación sensorial y comportamiento reológico RESUMEN El presente estudio se propuso elaborar una mayonesa adicionada con tucupí y evaluar las características fisicoquímicas y el comportamiento reológico a temperaturas de 20 a 70°C del producto que obtuviera mayor aceptación sensorial. Con este propósito se elaboraron tres formulaciones de mayonesa (conteniendo 10%, 12.5% y 15% de concentrado de tucupí) y se las sometió a pruebas de aceptación sensorial e intención de compra. A partir de los resultados de la prueba de aceptación, que se llevó a cabo mediante la prueba de Tukey (p ≤ 0.05) y el mapeo de preferencias interno efectuado por análisis de componentes principales (PCA), se eligió la formulación elaborada con 10% de tucupí. La prueba de intención de compra mostró que 95% de los jueces compraría este producto, en el que se identificaron las siguientes características: 41.52% de humedad, 2.06% de cenizas, 43.95% de lípidos, 4.56% de proteínas, 3.12% de azúcares totales, 1.51% de almidón, 1.29% de cloruros, 9.40 µg/G β-caroteno y un valor energético de 432 kcal/100 g. A través del análisis reológico se constató que la mayonesa que contenía 10% de tucupí presentó un comportamiento similar al de un líquido seudoplástico, además de una histéresis evidente (que muestra la característica tixotrópica) entre las curvas de flujo de la rampa ascendente y la rampa descendente de 60°C. El modelo de Herschel-Bulkley resultó eficiente para predecir la curva de flujo del producto, estimándose el valor de la energía de activación para el producto (8.29 kJ/mol) mediante una ecuación similar a la de Arrhenius. Por lo ...

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“…Polysaccharides are used as a foam stabilizer and food emulsion. Ghazel, Mizani, Piravi‐Vanak, and Alimi () showed a high reduction of cholesterol content attributed to partial or full egg substitution with potato‐modified starch in mayonnaise production. Lysozyme–AG has been used as a natural preservative and emulsifier in mayonnaise recently (Hashemi et al, ).…”

Section: Introductionmentioning

confidence: 99%

Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise

Ali

Said

2020

Journal of Food Safety

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The main factors affecting the spoilage of mayonnaise are lipid oxidation and microbial contamination. Therefore, the investigation was carried out to estimate the antimicrobial and antioxidant properties of the aqueous extract of the Arabic gum (AG). The effect of the addition of AG powder on physical–chemical and sensory properties has been evaluated in different percentages of 25, 50, 75, and 100 into mayonnaise. At the highest concentration of AG 20 mg/ml, the DPPH result represented high antioxidant activity at 92.13%. AG had inhibitory effects on gram‐negative and gram‐positive bacteria, with Staphylococcus aureus and Bacillus subtilis being the most susceptible bacteria. The use of AG as an egg substitute in mayonnaise has been shown to have a great effect on physical–chemical properties. All mayonnaise samples were sensory acceptable, particularly vegan mayonnaise (100% AG) and still acceptable for consumption at 5°C for 5 months of storage. AG could be considered an additive with significant emulsifier properties, antioxidant, and antimicrobial activities. Therefore, AG is a good choice to produce new vegetarian products for consumers who are unable to eat egg‐based foods.

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Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

Cited by 39 publications

References 33 publications

Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration

Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration

Tucupi-added mayonnaise: Characterization, sensorial evaluation, and rheological behavior

Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise

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