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Low-fat mayonnaise: influences of fat content, aroma compounds and thickeners
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
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1997 (English)In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 11, 87-99 p.Article in journal (Refereed) Published
Abstract [en]

The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced mayonnaises (15 and 30% fat) with and without added aroma compounds, citral (semi-polar) and oyroligneous acid (polar), were investigated. One mayonnaise, 82% fat, without added thickener or aroma compounds, was used as reference. Sensory evaluation (quantitive descriptive analysis; QDA), rheological analysis (yield stress, maximum viscosity, G' and G"), measurements of particle size and headspace GC-MS analyses were carried out. Correlations between the results were developed. Perceived and instrumental texture, and perceived smell and flavour, changed differently in magnitude and direction due to fat content and type of thickener.

Place, publisher, year, edition, pages
1997. Vol. 11, 87-99 p.
Keyword [en]
Low-fat mayonnaise, influences of fat content, aroma compounds and thickeners
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-26548OAI: oai:DiVA.org:ri-26548DiVA: diva2:1053551
Note

A1129

Available from: 2016-12-08 Created: 2016-12-08 Last updated: 2017-01-29Bibliographically approved

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