NDLI: A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate

Content Provider	Springer Nature Link
Author	Rahbari, Mahshid Aalami, Mehran Kashaninejad, Mahdi Maghsoudlou, Yahya Aghdaei, Seid Soheil Amiri
Copyright Year	2014
Abstract	The aim of this study was to optimize the mixture proportion of low cholesterol mayonnaise containing wheat germ protein isolate (WGPI) and xanthan gum (XG), as emulsifying agents in mayonnaise preparation. The mayonnaise prepared with different combinations of WGPI, egg yolk (0–9 % of each component) and XG (0–0.5 %). The optimized mixture proportions of low cholesterol mayonnaise were determined by applying the optimal mixture design method to acquire the mayonnaise with proper stability, texture, rheological properties and sensory scores. Optimum values of WGPI, XG and egg yolk in the mixture were found to be 7.87 %, 0.2 % and 0.93 %, respectively (of 9 % egg yolk). The WGPI, due to unique functional properties, had the greatest effect on properties of mayonnaise samples. Moreover, combination of XG and WGPI, improved the stability, heat stability, viscosity, consistency coefficient and textural properties of product. However, the overall acceptance was maximum in a mixture contained high amount of WGPI and XG and low amount of egg yolk. The results of this research showed the feasibility of preparation a low cholesterol mayonnaise by application a desirable combination of WGPI, XG, and egg yolk, with comparable properties those of the conventional mayonnaise.
Starting Page	3383
Ending Page	3393
Page Count	11
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	6
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2014-05-10
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Low cholesterol mayonnaise Mixture design Wheat germ protein isolate Xanthan Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate.

A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate

Optimization low-fat and low cholesterol mayonnaise production by central composite design

Improved functional properties of glycosylated soy protein isolate using D-glucose and xanthan gum

Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions

Microencapsulation of wheat germ oil

Wheat germ stabilization by infrared radiation

Structural characteristics of corn starches extruded with soy protein isolate or wheat gluten

Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach

A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate

Similar Documents

A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate.

A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate

Optimization low-fat and low cholesterol mayonnaise production by central composite design

Improved functional properties of glycosylated soy protein isolate using D-glucose and xanthan gum

Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions

Microencapsulation of wheat germ oil

Wheat germ stabilization by infrared radiation

Structural characteristics of corn starches extruded with soy protein isolate or wheat gluten

Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach

A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate