Uses of polysaccharide in production of normal and light mayonnase
Madkour, M. H. F.
Uses of polysaccharide in production of normal and light mayonnase [electronic resource]. أستخدام السكريات العديدة في انتاج مايونيز عادي و خفيف. - p.1159-1175.
Includes references.
Normal mayonnaise (70.0g oil 1100g) containing 0.1% of xanthan, Rhizobium polysaccharide (RPS) or guar gum showed higher dynamic viscosity and sensory properties scores than control sample (without polysaccharides). Addition of the suitable level of polysaccharide considerably reduced the oil required to form oil 1 water emulsion from 70g to 34.69g for xanthan and 40.0g for both of RPS and guar gum in light mayonnaise. Addition of xanthan led to high stability of normal and light mayonnaise during 180 days of storage at room temperature. Consistency coefficient (K- values) were reduced by only 35.00" after 180 days of storage of normal mayonnaise containing xanthan and by 68.80/0, 56.0% and 54.0% for control, RPS and guar gum samples, respectively. Although light mayonnaise containing xanthan showed the highest initial K-values, samples containing RPS recorded the highest stability during storage. The values of flow behavior index (n-values) of normal and light mayonnaise samples were-lower than the unity indicating a pseudoplastic non-Newtonian behavior.
Summary in Arabic.
Uses of polysaccharide in production of normal and light mayonnase [electronic resource]. أستخدام السكريات العديدة في انتاج مايونيز عادي و خفيف. - p.1159-1175.
Includes references.
Normal mayonnaise (70.0g oil 1100g) containing 0.1% of xanthan, Rhizobium polysaccharide (RPS) or guar gum showed higher dynamic viscosity and sensory properties scores than control sample (without polysaccharides). Addition of the suitable level of polysaccharide considerably reduced the oil required to form oil 1 water emulsion from 70g to 34.69g for xanthan and 40.0g for both of RPS and guar gum in light mayonnaise. Addition of xanthan led to high stability of normal and light mayonnaise during 180 days of storage at room temperature. Consistency coefficient (K- values) were reduced by only 35.00" after 180 days of storage of normal mayonnaise containing xanthan and by 68.80/0, 56.0% and 54.0% for control, RPS and guar gum samples, respectively. Although light mayonnaise containing xanthan showed the highest initial K-values, samples containing RPS recorded the highest stability during storage. The values of flow behavior index (n-values) of normal and light mayonnaise samples were-lower than the unity indicating a pseudoplastic non-Newtonian behavior.
Summary in Arabic.