Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise.
Peanut–sesame meal milk
egg yolk
low-cholesterol mayonnaise
rheological properties
Journal
Food science and technology international = Ciencia y tecnologia de los alimentos internacional
ISSN: 1532-1738
Titre abrégé: Food Sci Technol Int
Pays: United States
ID NLM: 9889534
Informations de publication
Date de publication:
Dec 2019
Dec 2019
Historique:
pubmed:
4
6
2019
medline:
11
2
2020
entrez:
4
6
2019
Statut:
ppublish
Résumé
Peanut, sesame, and (peanut:sesame (1:1)) meal milk were used as the egg yolk substitute at the levels of 0%, 25%, 50%, 75%, and 100% in mayonnaise. Then, the rheological, textural (hardness, adhesive force, and adhesiveness), and microstructural properties of samples were evaluated on the first day after production. The oscillatory test indicated that all treatments had shear thinning flow behavior and in low-angular frequencies had higher elastic modulus than the viscous modulus (tan δ < 1), but in the P-S50 and P-S100, P75 and S75 in angular frequencies higher than 63 rad.s
Identifiants
pubmed: 31155956
doi: 10.1177/1082013219853931
doi:
Substances chimiques
Cholesterol, Dietary
0
Emulsifying Agents
0
Emulsions
0
Fat Substitutes
0
Plant Oils
0
Cholesterol
97C5T2UQ7J
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM