Effects of bacterial cellulose as a fat replacer on some properties of fat-reduced mayonnaise

被引：0

作者：

Akoglu, Aylin ^{[1
]}

Cakir, Ibrahim ^{[2
]}

Karahan, Aynur Gul ^{[3
]}

Cakmakci, M. Lutfu ^{[4
]}

机构：

[1] Abant Izzet Baysal Univ, Dept Gastron & Culinary Arts, Bolu, Turkey

[2] Abant Izzet Baysal Univ, Fac Engn & Architecture, Dept Food Engn, Bolu, Turkey

[3] Suleyman Demirel Univ, Fac Engn & Architecture, Dept Food Engn, Isparta, Turkey

[4] Ankara Univ, Fac Engn, Dept Food Engn, Ankara, Turkey

来源：

ROMANIAN BIOTECHNOLOGICAL LETTERS | 2018年 / 23卷 / 03期

关键词：

Bacterial cellulose; fat replacer; mayonnaise; rheological behavior; sensory analysis; viscosity; TEXTURE;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

In the present study, the effects of bacterial cellulose on the sensory evaluation and rheological behavior of fat-reduced mayonnaise were examined. Oil content of samples was reduced from 75% to 60% and replaced by BC at levels of 0.25%, 0.50%, 0.75%, 1% and 2%. The pH of the control sample was significantly lower (P<0.05) than that of groups containing BC and the control sample had higher viscosity than the other groups. All samples were found to exhibit non-Newtonian pseudoplastic behavior. The results of sensory evaluation indicated that there was no significant difference (P<0.05) between groups in terms of smell, thickness, oiliness and aftertaste. BC could therefore be used as a fat replacer in the production of fat reduced mayonnaise.

引用

页码：13674 / 13680

页数：7

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