Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes
نویسندگان
چکیده
منابع مشابه
effect of gum tragacanth as a fat replacer on rheological, sensory and texture properties of low fat mayonnaise
mayonnaise is a popular product which is consumed in large amounts. however, many consumers consider it as a unhealthy product as it contains high amounts of oil. therefore, production of low fat mayonnaise with a quality close to that of traditional one might respond to consumer demand. in the present study, gum tragacanth was used as a fat replacer for the preparation of low fat (lf) mayonnai...
متن کاملeffect of fat reduction and using of whey protein concentrate as fat replacer on rheological properties of mozzarella cheese
background and objective : mozzarella is a soft cheese belonging to the pasta filata family, containing 18-24 % fat. the objective of this study was to determine the effect lowering mozarella fat content to 6% and adding whey protein concentrate on the rheological properties of the low-fat cheese. materials and methods : low-fat mozzarella was produced using 3 fat replacers ( dairy-lo, 35% prot...
متن کاملevaluation of usability of soy protein isolate and gum tragacanth as egg substitute in mayonnaise
the aim of this research was to survey of using soy protein isolates and tragacanth gum as egg substitutes in mayonnaise formulation. the mayonnaise prepared with difierent compositions of soy protein isolate, egg, and tragacanth by applying the optimal mixture design method and effect of this substitution on its stability, heat stability, viscosity, texture, physicochemical and sensory charact...
متن کاملLow-fat mozzarella as influenced by microbial exopolysaccharides, preacidification, and whey protein concentrate.
Low-fat Mozzarella cheeses containing 6% fat were made by preacidification of milk, preacidification combined with exopolysaccharide- (EPS-) producing starter, used independently or as a coculture with non-EPS starter, and preacidification combined with whey protein concentrate (WPC) and EPS. The impact of these treatments on moisture retention, changes in texture profile analysis, cheese melt,...
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ژورنال
عنوان ژورنال: Foods and Raw Materials
سال: 2021
ISSN: 2308-4057,2310-9599
DOI: 10.21603/2308-4057-2021-1-19-23