Effects of bacterial cellulose as a fat replacer on some properties of fat-reduced mayonnaise
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Dosyalar
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ars Docendi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In the present study, the effects of bacterial cellulose on the sensory evaluation and rheological behavior of fat-reduced mayonnaise were examined. Oil content of samples was reduced from 75% to 60% and replaced by BC at levels of 0.25%, 0.50%, 0.75%, 1% and 2%. The pH of the control sample was significantly lower (P<0.05) than that of groups containing BC and the control sample had higher viscosity than the other groups. All samples were found to exhibit non-Newtonian pseudoplastic behavior. The results of sensory evaluation indicated that there was no significant difference (P<0.05) between groups in terms of smell, thickness, oiliness and aftertaste. BC could therefore be used as a fat replacer in the production of fat reduced mayonnaise.
Açıklama
Anahtar Kelimeler
Bacterial Cellulose, Fat Replacer, Mayonnaise, Rheological Behavior, Sensory Analysis, Viscosity
Kaynak
Romanian Biotechnological Letters
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
23
Sayı
3
