Oils and fats in texture modification

Emadzadeh, Bahareh; Ghorani, Behrouz

doi:10.1016/b978-1-78242-333-1.00005-x

Cited by 4 publications

(4 citation statements)

References 33 publications

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“…Therefore, the food industry and food science have a joint attempt to understand and improve the perception of fat-related sensations of products. Sensory perception of fat is related to taste, orally perceived in-mouth consistency and also friction 29 .…”

Section: Texture Of Purchased Oilsmentioning

confidence: 99%

Untitled

2023

IJPSR

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Frying is one of the oldest food processing methods. Its popularity is related to the ease and speed of food preparation and sensory characteristics, such as unique flavor and taste. Nowadays, the consumption of deep-fried food has gained popularity which causes an increase risk of different disease conditions such as obesity, cardiovascular disease, diabetes, hypertension, etc. So, the validation and standardization of fried foods commonly used in the household were more important. In this study, the Physiochemical and Organoleptic changes in repeatedly heated different types of oil such as sesame oil, coconut oil, groundnut oil, and refined Sunflower oil for preparing homemade popular South Indian snacks (Muruku) were studied. Density was found to increase gradually in peanut oil and refined sunflower oil. Viscosity was found to be stable in sesame oil. While the viscosity reduces in coconut oil, it increases in refined sunflower oil. The refractive index of the fresh and fried oil was found to be close enough to all the oils except refined sunflower oil, which had more deviations. Thus, the results conclude homemade snacks are always safer for consumption.

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Section: Texture Of Purchased Oilsmentioning

confidence: 99%

Untitled

2023

IJPSR

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“…Main components for mayonnaise sauces involve natural products with high biological value and healthpromoting properties. In this regard, the development of mayonnaise product formulas can be viewed as a promising line of research [1,2].…”

Section: Introductionmentioning

confidence: 99%

Research and development of production technology for mayonnaise sauce of functional purpose

Lukin¹

2021

ÉVIK

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We studied functional properties of pine nut oil cake, used as a protein concentrate, and those of β-carotene, used as a natural antioxidant, and their effect on organoleptic, physical, chemical, and rheological properties of mayonnaise sauces. The aim of the work was to develop a functional mayonnaise sauce and to study the quality indicators of the finished product where egg powder was partially replaced with a protein concentrate, namely, pine nut oil cake. The use of β-carotene in the sauce formula allowed not only to enhance the color of natural egg products, but also to increase the oxidation stability of the fatty phase of the sauce and to extend its shelf life. A reference sample and samples with 1%, 2%, and 3% pine nut oil cake instead of egg powder were subject to study. The dosage of 3% pine nut oil cake instead of egg powder was considered the most preferable to be introduced into the formula.

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“…Fat, as a substantial constituent of foods, has long been noted as the main source of energy and the satiety. Gradually, other benefits of edible products as fat-soluble vitamin carriers and major sources of essential fatty acids were likewise recognized (Emadzadeh & Ghorani, 2015). However, on account of lifestyle changes and the lack of any balance between the intake and expenditure of energy, obesity has incremented globally (Aganovic, Bindrich, & Heinz, 2018).…”

Section: Introductionmentioning

confidence: 99%

Challenges and approaches for production of a healthy and functional mayonnaise sauce

Mirzanajafi-Zanjani

Yousefi

Ehsani

2019

Food Science & Nutrition

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Mayonnaise is a semisolid oil‐in‐water (O/W) emulsion which is made through the careful blending of oil, vinegar, egg yolk, and spices (especially mustard). In addition, mayonnaise traditionally contains 70%–80% oil, and egg yolk is a key ingredient contributing to its stability. Despite concerns about high cholesterol level in egg yolk, it is yet the most widely utilized emulsifying agent owing to its high emulsifying capacity. Today, the public knowledge about diet and health has been incremented, compelling the people to consume foodstuffs containing functional features. Thus, consumers, aware of the considerable influence of the diet on their health, demand nutritious and healthier food. Mayonnaise is usually cited by health‐related issues due to its high cholesterol and fat content. Many researchers have tried to replace fat, as well as egg yolk completely or partially; however, low‐fat mayonnaises require extra ingredients to keep the stability. In other words, each ingredient plays a specific role in textural and oxidative stability, and using alternative emulsifiers and fat replacers may affect the sensorial, textural, and antioxidant features of mayonnaise. Furthermore, mayonnaise, like other high‐fat foodstuffs, is vulnerable to auto‐oxidation. In addition to using fat replacers, mayonnaise is accompanied with bioactive ingredients to produce a healthy system. Therefore in this review, we gathered a quick summary of the ideas, including lowering the cholesterol and fat and using natural antioxidants, prebiotics, and probiotics in order to produce a healthy and functional mayonnaise sauce.

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Oils and fats in texture modification

Cited by 4 publications

References 33 publications

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Research and development of production technology for mayonnaise sauce of functional purpose

Challenges and approaches for production of a healthy and functional mayonnaise sauce

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