EJPAU 2009. Bortnowska G. , Tokarczyk G. COMPARISON OF THE PHYSICAL AND SENSORY PROPERTIES OF MODEL LOW-FAT MAYONNAISES DEPENDING ON EMULSIFIER TYPE AND XANTHAN GUM CONCENTRATION

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2009
Volume 12
Issue 3

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Bortnowska G. , Tokarczyk G. 2009. COMPARISON OF THE PHYSICAL AND SENSORY PROPERTIES OF MODEL LOW-FAT MAYONNAISES DEPENDING ON EMULSIFIER TYPE AND XANTHAN GUM CONCENTRATION, EJPAU 12(3), #11.
Available Online: http://www.ejpau.media.pl/volume12/issue3/abs-11.html

COMPARISON OF THE PHYSICAL AND SENSORY PROPERTIES OF MODEL LOW-FAT MAYONNAISES DEPENDING ON EMULSIFIER TYPE AND XANTHAN GUM CONCENTRATION

Grażyna Bortnowska¹, Grzegorz Tokarczyk²
¹ Department of Food Technology, West Pomeranian University of Technology, Szczecin, Poland
² Food Technology Department, West Pomeranian University of Technology, Szczecin, Poland

ABSTRACT

In this work selected
physical and sensory properties of model mayonnaises containing 20 wt% oil and
0.1-0.6 wt% xanthan gum were compared. The mayonnaises were stabilized by modified
maize starch, dried egg yolk or native egg yolk. The studies showed that mayonnaises
formed with modified maize starch exhibited higher apparent viscosity than those
made with egg yolks. All model low-fat mayonnaises containing 0.6 wt% thickener,
showed 100% stability towards creaming. It was found that model
low-fat mayonnaises made with modified maize starch revealed the highest whiteness
index (W.I.) and the lowest total colour difference (ΔE) irrespective
of xanthan gum concentration. Sensory analysis indicated that changes in colour
and odour intensity depended on emulsifier type whereas texture parameters: consistency and adhesiveness on xanthan gum concentration. Therefore, it seems that modified maize starch demonstrating similar emulsifying properties
to egg yolk may be utilized as its replacer being particularly useful to manufacture
food with low cholesterol content.

Key words: ow-fat mayonnaise, stability, odour intensity, colour, modified maize starch, dried egg yolk, native egg yolk.

Grażyna Bortnowska
Department of Food Technology,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland
Phone: (091) 449 65 26
email: Grazyna.Bortnowska@zut.edu.pl

Grzegorz Tokarczyk
Food Technology Department,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.