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:: Volume 14, Issue 3 (Autumn 2019) ::
2019, 14(3): 75-86 Back to browse issues page
Optimization of Mayonnaise Formula Using Hazelnut Meal Milk as Egg Yolk Substitute at Various Levels of Xanthan-Guar Gum and Response Surface Methodology
E Mohammad Alizade Samani, M Goli *
Islamic Azad University
Abstract:   (1633 Views)

Background and Objectives: Mayonnaise is an oil-in-water emulsion stabilized by emulsifying property of the egg yolk. The purpose of this study was to use hazelnut meal milk as an egg-yolk (highly rich in cholesterol) substitute and to find the optimal formula for producing mayonnaise.
 Materials & Methods: : Samples of mayonnaise with decreased egg yolk contents were produced using hazelnut meal milk at five levels (0, 25, 50, 75 and 100%) and xanthan-guar gum at five levels (0, 0.05, 0.10, 0.15 and 0.2%) using central composite design response surface method. Then, hardness, adhesive force, adhesiveness, heat and physical stability of the samples were evaluated and modeling was carried out.
Results: The high coefficient of determination within the models showed the ability of most models to predict data and match responses with real analyzes. Samples with 50% of meal milk (0.16% of gum) and samples with 87% of meal milk (0.11% of gum) were demonstrated as optimal samples. For verifying the prediction, a validation test was carried out. Results showed that samples conformed to the predicted samples in terms of hardness, adhesive force, adhesiveness, physical stability and heat stability and only non-significant differences were seen (P>0.05).
Conclusion: It can be concluded that mayonnaise with low-cholesterol levels and similar properties to the controls can be produced using these two optimal formulas.

Keywords: Hazelnut meal, Stabilizer, Low-cholesterol mayonnaise, Formula optimization, Phenylketonuria
Full-Text [PDF 907 kb]   (693 Downloads)    
English: Research | Subject: Food Science
Received: 2018/06/22 | Accepted: 2018/10/10 | Published: 2019/10/7
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Mohammad Alizade Samani E, Goli M. Optimization of Mayonnaise Formula Using Hazelnut Meal Milk as Egg Yolk Substitute at Various Levels of Xanthan-Guar Gum and Response Surface Methodology. Iranian Journal of Nutrition Sciences & Food Technology. 2019; 14 (3) :75-86
URL: http://nsft.sbmu.ac.ir/article-1-2659-en.html

Volume 14, Issue 3 (Autumn 2019) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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