Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics
Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics
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DOI：
10.1016/j.lwt.2006.11.007
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发表时间：
2007-01-01
影响因子：
6
通讯作者：
Guo, Sh. D.
中科院分区：
文献类型：
--
作者：
Liu, H.;Xu, X. M.;Guo, Sh. D.
研究了乳清分离蛋白和低甲氧基果胶类脂肪模拟物在蛋黄酱中的应用。脂肪分别以50%的水平被不同的脂肪模拟物部分取代，所述脂肪模拟物被称为PFM1（微粒果胶凝胶）、PFM2（果胶弱凝胶）和PFM3（WPI和果胶的微粒组合）。不含脂肪模拟物的全脂（Ff）（100%油）蛋黄酱用作对照实验。对Ff和低脂（Lf）蛋黄酱进行理化、流变学、质构分析和感官评价。结果表明，所有的Lf蛋黄酱具有显着较低的能量含量，但较高的水分含量比他们的Ff对应。在质地方面，具有果胶弱凝胶作为脂肪模拟物的制剂显示出与Ff样品相似的质地值。Ff和Lf蛋黄酱表现出触变剪切稀化行为下稳定的剪切试验和流变学分类为弱凝胶下的小振幅振荡剪切试验。感官评价表明，低甲氧基果胶替代蛋黄酱是可以接受的。本研究显示果胶弱凝胶和微粒果胶凝胶作为蛋黄酱中的脂肪模拟物具有良好的潜力。(c)2006年由Elsevier Ltd.代表瑞士食品科学与技术协会出版。
Application of whey protein isolate and low-methoxy pectin-based fat mimetics in mayonnaise was studied. Fat was partially substituted by different fat mimetics at levels of 50%, respectively, which the fat mimetics were referred to as PFM1 (microparticulate pectin gel), PFM2 (pectin weak-gel), and PFM3 (microparticulated combination of WPI and pectin). The full fat (Ff) (100% oil) mayonnaise without fat mimetic was used as a control experiment. Physicochemical, theological, texture analysis, and sensory evaluation of the Ff and low fat (Lf) mayonnaises were performed. The results indicated that all Lf mayonnaises had significantly lower energy content, but higher water content than their Ff counterpart. In terms of texture, the formulation with pectin weak-gel as fat mimetic showed similar texture values as those of the Ff sample. Both Ff and Lf mayonnaises exhibited thixothopic shear thinning behaviour under steady shear tests and were rheologically classified as weak gels under small amplitude oscillatory shear tests. Sensory evaluation demonstrated that mayonnaises substituted with low-methoxy pectin were acceptable. This study shows good potential for pectin weak-gel and microparticulated pectin gel to be used as a fat mimetic in mayonnaise. (c) 2006 Published by Elsevier Ltd. on behalf of Swiss Society of Food Science and Technology.