Abstract

The aim of this research was to study the feasibility of the defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes in mayonnaise formulation. In this research, DWGF was used at different levels (0, 25, 75 and 100%) alone or in combination with the XG (0.2%) as egg substitutes. The effects of these substitutions on the stability, textural and rheological characteristics of mayonnaise were investigated. According to the results, DWGF can be used as an egg yolk substitute in mayonnaise. Combining DWGF and XG as egg yolk substitute, improved the stability, textural and rheological properties. Mayonnaise with 100% egg yolk replacement showed the hardest structure, while the lowest firmness value was obtained in the control containing 100% egg yolk. Also, the highest adhesiveness value occurred in the sample with 100% DWGF. The thixotropic behavior was observed for all investigated mayonnaise samples over the all ranges of the studied shear rate (0.05-450/sec). Furthermore, the highest content of consistency coefficient value was observed in the sample with 100% DWGF and 0.2% XG. Therefore, it can be concluded that low-cholesterol mayonnaise with proper stability, textural and rheological characteristics are achievable by applying of the desirable combination of DWGF and XG.

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.