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Effect of Substitut...
Effect of Substituting Sunflower Oil with Starch-Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced-Fat Mayonnaise-Type Emulsions
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- Agyei-Amponsah, Joyce (författare)
- University of Pretoria, South Africa
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- Macakova, Lubica (författare)
- RISE
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- DeKock, Henrietta (författare)
- University of Pretoria, South Africa
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- Emmambux, Mohammad (författare)
- University of Pretoria, South Africa
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(creator_code:org_t)
- 2020-11-26
- 2021
- Engelska.
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Ingår i: Starke (Weinheim). - : Wiley-VCH Verlag. - 0038-9056 .- 1521-379X. ; 73:3-4
- Relaterad länk:
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https://urn.kb.se/re...
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https://doi.org/10.1...
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Abstract
Ämnesord
Stäng
- This study investigates the effect of substituting sunflower oil with two starch-based fat-replacers on the rheological and lubricating properties, as well as the sensory properties of reduced-fat mayonnaise-type emulsions. Lipid-modified maize starch fat replacers containing amylose–lipid complexes, maize starch with 1.5% stearic acid and maize starch with 2% monoglyceride, are used to formulate reduced-fat mayonnaise-type emulsions at 0% (full-fat control), 50%, 80%, and 98% level of oil replacement. Reduced-fat emulsions containing starch/monoglyceride are rated similar (p > 0.05) to the full-fat mayonnaise at all the oil replacement levels in terms of smoothness, creaminess, melting, and mouth-coating. They also have similarities in terms of thickness and easy-to-swallow sensory attributes, up to a 50% substitution level. For the corresponding starch/stearic acid emulsions, the smoothness, thickness, creaminess, and mouth-coating attributes are rated lower while the melting and easy-to-swallow attributes are rated higher than for the starch/monoglyceride emulsions. In general, all the reduced-fat emulsions exhibit good lubrication. The ability of the reduced-fat emulsions to support the highly viscous structure provided by the presence of amylose–lipid complexes in the fat replacers is better for the starch/monoglyceride fat replacer than for the starch/stearic acid fat replacer.
Nyckelord
- creaminess
- firmness
- lipid-modified maize starch
- lubricity
- viscosity
- Coatings
- Cyclodextrins
- Melting
- Starch
- Sunflower oil
- Tribology
- Lipid complexes
- Lubricating properties
- Monoglycerides
- Replacement level
- Sensory attributes
- Sensory profiles
- Sensory properties
- Starch-based
- Ostwald ripening
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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