Substitution of modified starch with hydrogen peroxide‐modified rice bran in salad dressing formulation: physicochemical, texture, rheological and sensory properties

Maani, Bahareh; Alimi, Mazdak; Shokoohi, Shirin; Fazeli, Fatemeh

doi:10.1111/jtxs.12229

Cited by 11 publications

(11 citation statements)

References 28 publications

(66 reference statements)

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“…Accordingly, Km2/Xa2 (0.15%/0.15%) and Km1/Xa3 (0.075%/0.225%) have the highest viscosity compared with the others investigated here (see Table ). Indeed, in the samples containing Km and Xa, along with gel formation, the established network gel causes a trapping of the aqueous phase restricting serum separation and consequently led to more physical stability (Maani et al, ). Conversely, formation of tridimensional gel networks which are responsible for suspension thickening would be more probable through smaller droplets (Su, Lien, Lee, & Ho, ).…”

Section: Resultsmentioning

confidence: 99%

“…Effect of hydrocolloid concentration on the rheological behavior of the samples was typically investigated using a parallel‐plate (disk diameter: 25 mm, plate gap: 1 mm) rheometer (Model: MCR 501, Paar Physica, Anton Paar GmbH, Graz, Austria) under a nitrogen atmosphere at 25C in duplicate (Maani, Alimi, Shokoohi, & Fazeli, ). All samples were loaded with a defined amount of sample and trimmed the sample after the plate was placed in measuring position and allowed to rest for 10 min after loading to alloy induced stress to relax and temperature equilibration.…”

Section: Methodsmentioning

confidence: 99%

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Synergistic interactions between konjac‐mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties

Mirzaei

Alimi

Shokoohi³

et al. 2018

Journal of Texture Studies

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In this research, simultaneous contribution of konjac-mannan (0.3%), xanthan (0.3%), and tragacanth (0.3%) gums in tomato ketchup was investigated comparing the physicochemical, rheological, texture, and sensory properties with the control sample containing 0.3% xanthan gum. Samples selected through viscosity and syneresis evaluation of the nine prepared samples were analyzed by color, flow behavior, frequency sweep, particle size, texture, and sensory experiments. Results indicated that increasing xanthan concentration did not have any significant effect on the apparent viscosity while considerable improvement was observed in the physical stability of ketchups containing konjac-mannan/xanthan ascribed to smaller particles with larger contact surfaces encouraging gel network formation. Highest a* and a*/b* was observed for konjac-mannan/xanthan (0.075%/0.225%) in which formation of hydrated gel granules of gums intensifies light diffraction due to the decreased particle size. This synergistically formed viscous three-dimensional gel network is responsible for the highest cohesiveness and gumminess of the same sample between the ketchup formulations containing two gums. Organoleptic properties of ketchup samples containing konjac-mannan/xanthan showed no significant difference with the control sample. PRACTICAL APPLICATIONS: Development of modern food technologies along with the lifestyle changes over the past few decades and grown public awareness of the relevance between health and nutrition have considerably increased the consumption of ready meals containing low-fat and fiber-rich functional condiments. Ketchup is a popular sauce thickened with tomato pulp powder, potato or corn starch, modified starch, and severally available hydrocolloids such as carboxymethyl cellulose, xanthan, guar, and locust bean gum. In this research work, mixtures of konjac-mannan and xanthan/tragacanth hydrocolloids are used to produce new ketchups with improved physical and rheological properties and lower prices.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Synergistic interactions between konjac‐mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties

Mirzaei

Alimi

Shokoohi³

et al. 2018

Journal of Texture Studies

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“…The rheological analysis of salad dressings has been investigated in literature because an adequate formulation, the process conditions, and quality properties, sensory attributes, shelf life, and microstructure are important for the choice of salad dressing (Maani, Alimi, Shokoohi, & Fazeli, 2016). Several researches have been conducted on steady and dynamic rheological properties of the salad dressing type emulsions (Li et al., 2019; Ma et al., 2013; Ma, Boye, & Simpson, 2016; Mandala, Savvas, & Kostaropoulos, 2004).…”

Section: Introductionmentioning

confidence: 99%

Cold‐pressed flaxseed oil by‐product as a new source of fat replacers in low‐fat salad dressing formulation: Steady, dynamic and 3‐ITT rheological properties

Tekin

Karasu

2020

J Food Process Preserv

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This study aimed to investigate the use of cold‐pressed flaxseed oil by‐products (FOB) as a potential natural fat replacer and stabilizer in fat‐reduced salad dressing formulation. In this study, steady shear, dynamic rheological, and 3‐ITT rheological properties and zeta potential value were studied. All parameters significantly affected steady shear, dynamic rheological, and 3‐ITT rheological properties of the samples. All samples showed shear‐thinning flow behavior with 1.63–8.87 Pa.sn and 0.19–0.30, K, and n values, respectively. The samples with high FOB and low oil content showed similar K and n values compared to control samples. All samples showed viscoelastic solid characters, G′ value was higher than G″ in all frequency range. Salad dressing samples in the experimental design showed recoverable character and no phase separation. This study suggested that FOB could be successfully used as a natural fat replacer and stabilizer in food emulsions. Practical applications In recent years, the trend toward the consumption of reduced‐fat products has been increasing. Oil in emulsion products such as salad dressing is an important factor affecting rheological and sensory properties and emulsion stability. With the reduction of the oil, the rheological properties, and the mouthfeel provided by the oil must be substituted with another substance. Synthetic oil substitutes are used for this purpose. However, consumers’ tendency toward natural resources is increasing rather than synthetic ones. This has led to the search for new natural oil substitutes and stabilizers. Cold‐pressed flaxseed oil waste is a natural resource‐rich in natural fibers and stabilizers. Since cold‐pressed oil wastes are not exposed to solvent, they are very suitable for food applications. This is the first time, in this study, cold‐pressed flaxseed oil waste in low‐fat salad dressing oil natural stabilizing properties was investigated.

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“…Figure displays the dynamic mechanical spectra of the samples. All the mayonnaises exhibit a solid‐like performance and are weak‐gels at low frequencies, similar to food emulsions or dressings . The dynamic shear modulus can also be reported as a complex modulus (G*) and a phase angle ( δ ).…”

Section: Resultsmentioning

confidence: 99%

“…All the mayonnaises exhibit a solid-like performance and are weak-gels at low frequencies, similar to food emulsions or dressings. [17,46,47] The dynamic shear modulus can also be reported as a complex modulus (G Ã ) and a phase angle (δ). The phase shift of the strain relative to the shear stress, gives a rough idea of the dominance either of the elastic or viscous properties.…”

Section: Rheological Behavior Of Mayonnaisesmentioning

confidence: 99%

Fat‐Replacer Properties of Oxidized Cassava Starch Using Hydrogen Peroxide/Sodium Bicarbonate Redox System in Mayonnaise Formulation and Its Stability

León¹,

Soto²,

López

et al. 2019

Starch Stärke

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The stability and fat‐replacer properties of mayonnaise prepared with oxidized sweet cassava starch is studied. In a first step, the oxidation of starch using different conditions, i.e., thermal and thermochemical processes with the redox pair system (H2O2/NaHCO3), is analyzed. Oxidized starches can be used to produce food grade emulsions without the addition of surfactant, then, the mayonnaise emulsions are prepared using oxidized starch paste as partial substituent of the fat. They show greater stability with respect to the mayonnaise prepared with the native paste due to electro‐steric effects and Pickering type that the oxidized starch exerts on the emulsion. The rheological performance of mayonnaises with oxidized starches is analyzed and compared with that of full‐fat mayonnaise; demonstrating the oxidized starches applicability as stabilizers and fat‐reducers. Finally, a sensory analysis of the mayonnaise emulsions is carried out where all mayonnaise samples are judged to be sensorially acceptable.

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Substitution of modified starch with hydrogen peroxide‐modified rice bran in salad dressing formulation: physicochemical, texture, rheological and sensory properties

Cited by 11 publications

References 28 publications

Synergistic interactions between konjac‐mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties

Synergistic interactions between konjac‐mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties

Cold‐pressed flaxseed oil by‐product as a new source of fat replacers in low‐fat salad dressing formulation: Steady, dynamic and 3‐ITT rheological properties

Fat‐Replacer Properties of Oxidized Cassava Starch Using Hydrogen Peroxide/Sodium Bicarbonate Redox System in Mayonnaise Formulation and Its Stability

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