Effects of bacterial cellulose as a fat replacer on some properties of fat-reduced mayonnaise
ROMANIAN BIOTECHNOLOGICAL LETTERS, cilt.23, sa.3, ss.13674-13680, 2018 (SCI-Expanded)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 23 Sayı: 3
- Basım Tarihi: 2018
- Dergi Adı: ROMANIAN BIOTECHNOLOGICAL LETTERS
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
- Sayfa Sayıları: ss.13674-13680
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
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.