The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise
نویسندگان
1 Assistant Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
2 Assistant Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
3 Assistant Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
4 MSc. Graduated Student, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
doi
10.22101/JRIFST.2014.03.01.247چکیده
Gums are compounds that increase stability of mayonnaise by increasing the viscosity of the continuous phase. In this study, the Persian gum with carboxymethyl cellulose (CMC), at combination of levels 0:100, 25:75, 50:50, 75:25 and 100:0, were used to produce treatments. Experimental data’s of color measuring showed that by increasing Persian gum level in samples, lightness (L*) and yellowness (b*) factors were decreased and increased, respectively. The samples included 100% Persian gum (1.5%w/w), and 75% Persian gum-25% CMC showed non-significant difference comparing to the sample contained 100% CMC (2%w/w). Sample with 75% Persian gum-25% CMC had highest hardness, cohesiveness and adhesiveness that had no significant difference compared with other samples. Rheological tests also showed that all samples had pseudo-plastic behavior at shear rates of 1-450 s-1 and weak gel-like behavior at frequency range of 0.1-10 Hz. Results showed that Persian gum has substitution ability at 75% and more than that with CMC in mayonnaise with no difference in the qualitative properties of the product.
