Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch
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| Formato: | Artículo científico |
| Lenguaje: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2015
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| _version_ | 1876442637805813760 |
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| author | Shiva GHAZAEI |
| author_facet | Shiva GHAZAEI |
| contents | Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch Shiva GHAZAEI Maryam MIZANI Zahra PIRAVI-VANAK Mazdak ALIMI Agrociencias mayonnaise cholesterol microstructure Octenyl succinic anhydride particle size distributions Egg yolk was partially replaced (0, 25, 50, 75, and 100%) with octenyl succinic anhydride (OSA)-modified potato starch in a reduced-fat mayonnaise formulation to curtail the problems associated with high cholesterol and induced allergic reactions. The physicochemical properties included parameters such as: pH, fat content, and emulsion stability of the formulations analyzed. The samples with 75% and 100% egg yolk substitute showed the maximum emulsion stability (>95% after two of months storage), and they were selected according to cholesterol content, particle size distributions, dynamic rheological properties, microstructure, and sensory characteristic. A significant reduction (84-97%) in the cholesterol content was observed in the selected samples. Particle size analysis showed that by increasing the amount of OSA starch, the oil droplets with the peak size of 70 μm engulfed by this compound became larger. The rheological tests elucidated that in the absence of egg yolk, OSA starch may not result in a final product with consistent texture and that the best ratio of the two emulsifiers (OSA starch/egg yolk) to produce stable reduced-fat, low cholesterol mayonnaise is 75/25. The microscopic images confirmed the formation of a stable cohesive layer of starch surrounding the oil droplets emulsified in the samples selected. 2015 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940120022 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.35 |
| format | Artículo científico |
| id | redalyc_395940120022 |
| institution | Redalyc |
| language | en |
| publishDate | 2015 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch Shiva GHAZAEI Agrociencias mayonnaise cholesterol microstructure Octenyl succinic anhydride particle size distributions Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch Shiva GHAZAEI Maryam MIZANI Zahra PIRAVI-VANAK Mazdak ALIMI Agrociencias mayonnaise cholesterol microstructure Octenyl succinic anhydride particle size distributions Egg yolk was partially replaced (0, 25, 50, 75, and 100%) with octenyl succinic anhydride (OSA)-modified potato starch in a reduced-fat mayonnaise formulation to curtail the problems associated with high cholesterol and induced allergic reactions. The physicochemical properties included parameters such as: pH, fat content, and emulsion stability of the formulations analyzed. The samples with 75% and 100% egg yolk substitute showed the maximum emulsion stability (>95% after two of months storage), and they were selected according to cholesterol content, particle size distributions, dynamic rheological properties, microstructure, and sensory characteristic. A significant reduction (84-97%) in the cholesterol content was observed in the selected samples. Particle size analysis showed that by increasing the amount of OSA starch, the oil droplets with the peak size of 70 μm engulfed by this compound became larger. The rheological tests elucidated that in the absence of egg yolk, OSA starch may not result in a final product with consistent texture and that the best ratio of the two emulsifiers (OSA starch/egg yolk) to produce stable reduced-fat, low cholesterol mayonnaise is 75/25. The microscopic images confirmed the formation of a stable cohesive layer of starch surrounding the oil droplets emulsified in the samples selected. 2015 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940120022 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.35 |
| title | Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch |
| topic | Agrociencias mayonnaise cholesterol microstructure Octenyl succinic anhydride particle size distributions |
| url | https://www.redalyc.org/articulo.oa?id=395940120022 |