Results 1 to 10 of about 129 (99)
Nano formulated soy proteins as a fat replacer in low fat mayonnaise formula
Journal of the Saudi Society of Agricultural Sciences, 2023 It is vital to research mayonnaise egg yolk alternatives due to the greater fat and cholesterol content in egg yolks. The use of soy protein isolate and nano soy isolate as fat substitutes in mayonnaise was investigated.
Yehia Abdel Razik Heikal +4 more
exaly +4 more sources
FoodsHigh dietary fat food such as mayonnaise (70–80% oil content) can induce obesity and cardiovascular diseases, thus reducing their oil content is required.
Beiwei Zhu, Ming Du, Pei Yu
exaly +5 more sources
The use of tomato peel nanopowder as a natural antioxidant in low-fat mayonnaise [PDF]
BIO Web of Conferences, 2023 The tomato processing industry produces waste products that are not utilized and add to the problem of environmental pollution. Tomato peel still contains high bioactive components, tomatoes as the main source of beta-carotene and lycopene are expected ...
Evanuarini Herly +2 more
doaj +2 more sources
Physicochemical quality of low fat mayonnaise using whey protein concentrate [PDF]
E3S Web of Conferences, 2022 Low fat mayonnaise as a low-calorie product modification has low emulsion stability. Whey Protein Concentrate (WPC) has a high protein content and can act as a good emulsifier for emulsion of mayonnaise. The purpose of this study was to evaluate of a low-
Satriawan Tri Umar +2 more
doaj +2 more sources
Development of Low Fat Mayonnaise Using Whey Protein as a Natural Emulsifier
Jurnal Ilmu dan Teknologi Hasil Ternak, 2022 Mayonnaise is an oil-in-water emulsion product that uses egg yolk as a stabilizer agent. Low-fat mayonnaise is made as a product modification to make it healthier by reducing fat. whey protein concentrate is given as a natural emulsifier.
Tri Umar Satriawan +2 more
doaj +2 more sources
Development of low‐fat mayonnaise containing polysaccharide gums as functional ingredients [PDF]
Journal of the Science of Food and Agriculture, 2010 AbstractBACKGROUND: The objective of this study was to develop a low‐fat (LF) mayonnaise containing polysaccharide gums as functional ingredients. Xanthan gum (XG, 15 g kg−1), citrus fiber (CF, 100 g kg−1) and variable concentration of guar gum (GG) were used to formulate the optimum ratios of polysaccharide gums as fat replacers. The fat content in LF
Tan-Ang Lee, Jou-Hsuan Ho
exaly +4 more sources
Development of Low-Fat Mayonnaise with Natural Colorant from Tomato Peels Nanopowder
Jurnal Ilmu-Ilmu Peternakan, 2023 Tomato peel is an industrial waste product from tomato vegetables that has not been utilized properly. Industrial waste that has not been utilized will harm the environment.
Herly Evanuarini +2 more
doaj +2 more sources
Utilization of Fiber Obtained from Barley Malt Pulp as a Fat Substitute in the Production of Low Fat Mayonnaise [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2023 Introduction Introduction: Mayonnaise is one types of sauces that has always been loved and preferred by consumers because of its unique texture and taste.
A. Mansouri Yarahmadi +2 more
doaj +2 more sources
Molecules, 2022 Mayonnaise is a semisolid oil-in-water emulsion comprised of egg yolk, oil, and vinegar. One main problem with mayonnaise is its high fat content, so efforts have been made to develop low-fat sauces with similar characteristics to real mayonnaise.
Heng-I Hsu +4 more
doaj +3 more sources
Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics
LWT - Food Science and Technology, 2007 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).
H. Liu, X.M. Xu, Sh.D. Guo
exaly +2 more sources