نوع مقاله : پژوهشی اصیل
موضوعات
عنوان مقاله English
نویسندگان English
Given the high-calorie content of fat in mayonnaise, finding an effective fat replacer is crucial. In this study, amylose was extracted from raw corn starch and combined with whey protein isolate (3% w/w) and stearic acid (5% w/w) at 75°C for 60 min to form a ternary complex. This complex was incorporated into mayonnaise formulations at 4 different concentrations: 0, 3, 5, and 7 % (w/w). Rheological analysis revealed a shear-thinning behaviour in all samples, with viscosity decreasing as the complex concentration increased from 0 to 7%. The storage modulus (G') was consistently higher than the loss modulus (G''), categorizing the samples as solid viscoelastic materials. The sample without the complex exhibited the highest stability against phase separation (88.5 %) whereas sample c with 7 % of the ternary complex showed the lowest stability (78.75 %). Sensory evaluation indicated that the sample with 5 % (w/w) ternary complex achieved the highest acceptability. These findings suggest that incorporating 5 % w/w ternary complex is effective for producing low-fat mayonnaise with both desirable technological and sensory properties.
کلیدواژهها English
