Physicochemical and sensory properties of reduced-fat mayonnaise formulations prepared with rice starch and starch-gum mixtures
- Authors
- Puligundla, Pradeep; Cho, Yong-Hwa; Lee, Young-Tack
- Issue Date
- Jun-2015
- Publisher
- UNITED ARAB EMIRATES UNIV
- Keywords
- Reduced-fat mayonnaise; Rice starch; Freeze-thaw stability; Sensory characteristics; Viscosity
- Citation
- EMIRATES JOURNAL OF FOOD AND AGRICULTURE, v.27, no.6, pp.463 - 468
- Journal Title
- EMIRATES JOURNAL OF FOOD AND AGRICULTURE
- Volume
- 27
- Number
- 6
- Start Page
- 463
- End Page
- 468
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/10465
- DOI
- 10.9755/ejfa.2015.04.081
- ISSN
- 2079-052X
- Abstract
- As consumption of high-fat, high-calorie diets is directly linked to obesity and related health risks, low-fat or reduced-fat food production has received greater attention in recent years. In the present study, we determined the characteristics of reduced-fat mayonnaises that were formulated by partial substitution of oil using native and modified rice starches as well as starch-gum mixtures. Rice starch gels were substituted in the range 10-50%. Substitution up to 20% of total oil was found desirable using both native and modified, hydroxypropylated and cross-linked hydroxypropylated, starch gels. Compared to full-fat control, superior sensory characteristics were observed for rice starch substituted mayonnaises. Starches increased the freeze-thaw stability of reduced-fat mayonnaises significantly (p < 0.05), especially using modified rice starches. Co-addition of either guar or xanthan gum and rice starch has no adverse effect on the physicochemical and sensory characteristics of the formulated reduced-fat mayonnaises.
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