Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes

Raikos, Vassilios; McDonagh, Angela; Ranawana, Viren; Duthie, Garry G.

doi:10.1016/j.fshw.2016.10.002

Cited by 74 publications

(64 citation statements)

References 40 publications

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“…Firmness values were lower than those reported by Olosson et al [23], whereas Raikos et al [16] obtained lower values in the texture parameters. The MOCM-B formulation presented the highest texture parameters in comparison to the other formulations, although the formulations with oil reduction presented the same amount of oil, evidencing that the amount of mucilage influences the texture.…”

Section: Texturecontrasting

confidence: 59%

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Effect of oil replacement in mayonnaise by chia (Salvia hispanica L) mucilage

Fernandes¹,

Salas-Mellado²

2018

Integr Food Nutr Metab

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Chia mucilage, composed mainly of dietary fibers, is obtained by immersing chia seeds in water, where the formation of a mucilaginous transparent gel occurs due to the presence of hydrophilic molecules that combine with water. This gel has many properties, among them the emulsifier. Mayonnaise is one of the most consumed condiments, however it contains 70 to 80% of oil. In addition, currently, it exists a growing demand for healthier foods with reduced fat. The objective of this work was to verify the effect of adding the chia mucilage in the substitution of part of the oil in mayonnaise. The chia mucilage was extracted after 2 hours of hydration of the chia seeds through vacuum pump and single sieve, and finally lyophilized. The mayonnaise was prepared with soybean oil, dehydrated egg yolk, vinegar, salt, sugar and chia mucilage. The effect was tested on a mayonnaise with the 15% of the oil substituted by the addition of 0.5%, 1% and 1.5% of chia mucilage in the formulation, through the properties of water activity, pH, color, stability and texture parameters. The water activity increased, as occurred with the addition of chia mucilage, varying from 0.85 to 0.90. The mayonnaise containing 1% of mucilage showed pH (3.44) statistically equal to that of standard mayonnaise (3.48) and lower than the other formulations. As for stability, only mayonnaise added with 0.5% chia mucilage was statistically different from the others, presenting lower stability (72.85%). In relation to texture, higher values of firmness and consistency and lower values of cohesiveness and viscosity index were obtained for the mayonnaise containing 1% mucilage. With this study, it is verified that the substitution of 15% of the oil in mayonnaises can be compensated by the addition of 1% of lyophilized chia mucilage, due to its excellent emulsifying capacity. IntroductionFat substitutes are substances that can be used in different foods to mimic the textured and sensory attributes provided by fat, but provide a considerably smaller amount of calories, and can be based on proteins, carbohydrates or fats [1]. However, it is often difficult to preserve the desirable sensory properties of the food product by reducing or replacing the fat with respect to the breaking strength, texture, moisture content and mouth feel [2].Currently, there are several new fat replacements to meet the demands associated with the current trend of low-fat foods [3]. In this context, a fat substitute that presents great potential and already is being applied in the fat substitution in bakery products, such as bread and cakes [4,5], is the chia mucilage, because its functional characteristics and low fat content.Chia seed (Salvia hispânica L.), native to southern Mexico and northern Guatemala, was traditionally one of the basic elements in the diet of Central American civilizations in the pre-Columbian epoch and was used as an offering to the god. Today chia is being re-introduced into diets because be rich source of essential fatty acids, dietary fiber and prote...

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Section: Texturecontrasting

confidence: 59%

“…Mayonnaise, traditionally, is an emulsion prepared by the careful mixing of egg yolk, vinegar, oil and spices, especially mustard [15]. The mayonnaise produced in this way, typically, contains high fat (70-80%) and cholesterol content [16].…”

Section: Issn: 2056-8339mentioning

confidence: 99%

Effect of oil replacement in mayonnaise by chia (Salvia hispanica L) mucilage

Fernandes¹,

Salas-Mellado²

2018

Integr Food Nutr Metab

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“…The oxidative stability of mayonnaise was determined by a 743 Rancimat device (Metrohm Ltd., Herisau, Switzerland) as described by Raikos et al () with slight modifications. Three grams of extracted oil was poured into the reaction tubes, samples were exposed to an air flow of 20 L h −1 at 120 °C and the induction time (IP) was calculated by the 743 Rancimat software 1.1.…”

Section: Methodsmentioning

confidence: 99%

Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability

Raikos

Hayes

2019

Int J of Food Sci Tech

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Aquafaba, the viscous liquid recovered from canned chickpeas, was used as egg replacer for the development of vegan mayonnaise. The textural, microstructural and physicochemical properties of mayonnaise were determined during cold storage to optimise the aquafaba-to-oil ratio (A/O) of the formulation (15%-25%/80%-70%). Aquafaba was capable to form a stable emulsion with an average value of droplet size distribution below 4 lm. The physical stability determined by the Turbiscan Stability Index (TSI) was unaffected by the A/O ratio during 21 days of storage at 4°C. The lowest droplet size distribution was obtained for samples with a low A/O ratio (15/80%). Firmness, adhesive force and adhesiveness decreased (P < 0.05) with increasing the A/O ratio, whereas consistency remained unaffected. The oxidative stability of the oil phase was similar for all formulations and remained unaffected during storage. Aquafaba can be used effectively to replace egg in mayonnaise formulations containing oil at standard levels.Aquafaba as egg replacer in mayonnaise V. Raikos et al.

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“…Mayonnaise is one of the most consumed condiments in the world because it is a food emulsion consumed individually as well as an ingredient in sauces (Håkansson and others ). The mayonnaise produced, typically, contains 65% to 80% fat (Raikos and others ).…”

Section: Introductionmentioning

confidence: 99%

Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispânica L.) Mucilage

Fernandes

Mellado

2017

Journal of Food Science

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Chia mucilage is formed by the hydration of chia seeds and presents characteristics that potentiate its application as substitute of fat in several foods. In this study, mayonnaises were prepared with different levels of freeze-dried chia mucilage instead of oil or egg yolk. The substitution of oil in mayonnaise promoted increased stability and texture parameters, and the mayonnaise substituted by egg yolk presented similar stability and texture parameters as the control mayonnaise. The substitution of oil in mayonnaise was about 50% with 45% oil substitution, whereas for the mayonnaise with 35% of egg yolk replacement it was about 0.94%. Sensorially, an inverse relation was found, the mayonnaises with substitution of the egg yolk that presented a smaller reduction of the lipid content, presented better sensory acceptance than the mayonnaise with substitution of the oil. Therefore, the results indicated that chia mucilage has potential to substitute part of the amount of oil in the mayonnaise formulation. As for the use of the mucilage in the substitution of the egg yolk, it is not possible to promote a significant reduction in the lipid content nor maintain emulsion stability.Keywords: chia seed, emulsion, fat replacement, sensory analysis, technological properties Practical Application: Chia mucilage presents high emulsifying hability and water-holding capacity that potentiabilize its use as a substitute for fat in various foods. Mayonnaises developed with up to 45% oil substitution by chia mucilage, presented a reduction in the lipid content by about 50%, an increasing stability and a good sensorial acceptance.

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Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes

Cited by 74 publications

References 40 publications

Effect of oil replacement in mayonnaise by chia (Salvia hispanica L) mucilage

Effect of oil replacement in mayonnaise by chia (Salvia hispanica L) mucilage

Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability

Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispânica L.) Mucilage

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