Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses
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DOI: 10.3390/foods11060806
Abstract: Reduced-fat products can help to fight obesity and its associated health risks. To develop appealing products, both product-specific fat replacers and suitable analytical methods for the characterization of fat-associated properties are important. The rheology, tribology,… read more here.
Keywords: reduced fat; fat mayonnaise; firmness stickiness; characterization ... See more keywords
Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures
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DOI: 10.3390/foods11152201
Abstract: With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that… read more here.
Keywords: mayonnaise; sob substituted; low fat; fat mayonnaise ... See more keywords