Volume 20, Issue 144 (2024)
FSCT 2024, 20(144): 63-79 |
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safipour S, Gharachorloo M, Yousefi S. Optimization of oleogel production formulation based on sesame oil and its effect on physicochemical and quality properties of mayonnaise. FSCT 2024; 20 (144) :63-79
URL: http://fsct.modares.ac.ir/article-7-64755-en.html
URL: http://fsct.modares.ac.ir/article-7-64755-en.html
1- Bachler of food industry Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
2- Associate Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran ,gharachorlo_m@yahoo.com
3- Assistant Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
2- Associate Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran ,
3- Assistant Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
Abstract: (1155 Views)
The purpose of this study was to investigate the production of mayonnaise containing oleogel prepared based on sesame oil and organogelators of ethyl cellulose and carnauba wax and to evaluate its physicochemical and organoleptic properties. In this research, the optimization of oleogel production was done based on the hardness and oil migration rate, and the treatment containing 7.41 grams of carnauba wax and 4.41 grams of ethyl cellulose was selected as the optimal treatment. Then 5 types of mayonnaise samples were prepared and physicochemical and sensory tests were performed on them on days 1, 30 and 60. During the storage period, the amount of replaced oleogel had an inverse relationship with peroxide index, thiobarbituric acid and the amount of released oil and a direct relationship with the emulsion stability of the samples. Also, the results showed that the storage time has no significant effect on the color characteristics of the samples; But with increasing amount of oleogel, the *L component of the samples decreases, but the *a and *b components of the samples increase. In the organoleptic evaluation, at the end of the shelf life, all the treatments were in the optimal and moderate range.Therefore, the results showed that mayonnaise with desirable physicochemical and sensory properties can be prepared using oleogels based on sesame oil and organogels of ethylcellulose and carnoba wax.
Article Type: Original Research |
Subject:
Oil and products technology
Received: 2022/10/11 | Accepted: 2023/08/7 | Published: 2024/01/21
Received: 2022/10/11 | Accepted: 2023/08/7 | Published: 2024/01/21
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