Effects of bacterial cellulose as a fat replacer on some properties of fat-reduced mayonnaise

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dc.authorid0000-0002-0136-4928
dc.authorid0000-0001-7775-1871
dc.contributor.authorAkoğlu, Aylin
dc.contributor.authorÇakır, İbrahim
dc.contributor.authorKarahan, Aynur Gül
dc.contributor.authorÇakmakçı, M. Lütfü
dc.date.accessioned2021-06-23T19:49:44Z
dc.date.available2021-06-23T19:49:44Z
dc.date.issued2018
dc.departmentBAİBÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractIn 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.en_US
dc.identifier.endpage13680en_US
dc.identifier.issn1224-5984
dc.identifier.issue3en_US
dc.identifier.startpage13674en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9602
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000438498900015
dc.identifier.volume23en_US
dc.identifier.wosWOS:000438498900015en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.institutionauthorAkoğlu, Aylin
dc.language.isoenen_US
dc.publisherArs Docendien_US
dc.relation.ispartofRomanian Biotechnological Lettersen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBacterial Celluloseen_US
dc.subjectFat Replaceren_US
dc.subjectMayonnaiseen_US
dc.subjectRheological Behavioren_US
dc.subjectSensory Analysisen_US
dc.subjectViscosityen_US
dc.titleEffects of bacterial cellulose as a fat replacer on some properties of fat-reduced mayonnaiseen_US
dc.typeArticleen_US

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