Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation
Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation
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大豆油体替代蛋黄低胆固醇低脂蛋黄酱：替代比例对理化性质及感官评价的影响
DOI：
10.1016/j.lwt.2022.113867
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发表时间：
2022-08
期刊：
影响因子：
--
通讯作者：
Zhanmei Jiang
中科院分区：
文献类型：
--
作者：
Wan Wang;Chuanbing Hu;Hong Sun;Jiale Zhao;Cong Xu;Yue Ma;Jiage Ma;Lianzhou Jiang;Jiage Ma;Juncai Hou;Zhanmei Jiang
Due to the higher fat and cholesterol content in egg yolks, it is urgent to explore egg yolk substitutes in mayonnaise. Soybean oil body (SOB) has the potential to be a substitute for egg yolk due to its stable natural emulsifying properties. Therefore, this study investigated the effects of different ratios of SOB (10%–50%) substitution for egg yolk on the physicochemical, texture, flavor, sensory and digestive properties of mayonnaise. It was found that when SOB substituted for 50% of egg yolk, the cholesterol content per 100 g of mayonnaise sample was decreased from (124.10 ± 3.81) mg to (48.25 ± 1.44) mg, and the fat content decreased from (53.15 ± 0.24)% to (44.09 ± 0.38)%. Although, the higher moisture content in SOB resulted in a decrease in apparent viscosity and stability of the mayonnaise samples, the sensory score of mayonnaise with SOB substituted for 20% of egg yolk was not significantly different from that of the mayonnaise without SOB substitution ( p > 0.05 ). Furthermore, SOB-substituted mayonnaise has health benefits by releasing more antioxidant active components during digestion, compared to whole egg yolk mayonnaise. Therefore, SOB has potential as an egg yolk substitute for the development of functional low-fat mayonnaise. • SOB substitution significantly reduced the fat and cholesterol content of mayonnaise. • 20% SOB substitution had the similar sensory score with whole egg yolk mayonnaise. • Substituting SOB for egg yolk improved the antioxidant activity of digested-mayonnaise.
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DOI：
10.3390/foods7010009
发表时间：
2018-01-17
期刊：
Foods (Basel, Switzerland)
影响因子：
--
作者：
Olsson V;Håkansson A;Purhagen J;Wendin K
通讯作者：
Wendin K
DOI：
10.1056/nejmoa1109400
发表时间：
2013-04-25
期刊：
The New England journal of medicine
影响因子：
--
作者：
Tang WH;Wang Z;Levison BS;Koeth RA;Britt EB;Fu X;Wu Y;Hazen SL
通讯作者：
Hazen SL
脂质体制备的虾青素微胶囊的物理稳定性和氧化稳定性
影响因子：
4.1
作者：
Xu Zhao;Kaili Wang;Jiale Zhao;Rongbo Sun;Hang Shang;Chuanqiang Sun;Liangwei Liu;Juncai Hou;Zhanmei Jiang
通讯作者：
Zhanmei Jiang
影响因子：
6.1
作者：
Liu, Zhijing;Zhou, Xuan;Jiang, Zhanmei
通讯作者：
Jiang, Zhanmei
影响因子：
6
作者：
Ma, Yue;Liu, Yue;Hou, Juncai
通讯作者：
Hou, Juncai