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


Akoglu A., Cakir I., Karahan A. G. , Cakmakci M. L.

ROMANIAN BIOTECHNOLOGICAL LETTERS, cilt.23, ss.13674-13680, 2018 (SCI İndekslerine Giren Dergi) identifier

  • Cilt numarası: 23 Konu: 3
  • Basım Tarihi: 2018
  • Dergi Adı: ROMANIAN BIOTECHNOLOGICAL LETTERS
  • Sayfa Sayıları: ss.13674-13680

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.