The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise
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 colo...
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| Format: | Article |
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Research Institute of Food Science and Technology
2014-03-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
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| Online Access: | http://journals.rifst.ac.ir/article_67263_9626490b3ee5a7a8933bf80b2c09c8fd.pdf |
| _version_ | 1818824629122236416 |
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| author | Milad Barzegari Zeinab Raftani Amiri Jafar Mohamadzadeh Milani Ali Motamedzadehgan |
| author_facet | Milad Barzegari Zeinab Raftani Amiri Jafar Mohamadzadeh Milani Ali Motamedzadehgan |
| author_sort | Milad Barzegari |
| collection | DOAJ |
| description | 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<sup>-1</sup> 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. |
| first_indexed | 2024-12-18T23:58:54Z |
| format | Article |
| id | doaj.art-55d6d59bba014305adf563e1c874ebd6 |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-12-18T23:58:54Z |
| publishDate | 2014-03-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-55d6d59bba014305adf563e1c874ebd62022-12-21T20:46:34ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572014-03-012438139210.22101/jrifst.2014.03.01.24767263The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaiseMilad Barzegari0Zeinab Raftani Amiri1Jafar Mohamadzadeh Milani2Ali Motamedzadehgan3MSc. Graduated Student, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, IranAssistant Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, IranAssistant Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, IranAssistant Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, IranGums 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<sup>-1</sup> 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.http://journals.rifst.ac.ir/article_67263_9626490b3ee5a7a8933bf80b2c09c8fd.pdfcmcmayonnaisepersian gumrheologytextural properties |
| spellingShingle | Milad Barzegari Zeinab Raftani Amiri Jafar Mohamadzadeh Milani Ali Motamedzadehgan The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī cmc mayonnaise persian gum rheology textural properties |
| title | The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise |
| title_full | The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise |
| title_fullStr | The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise |
| title_full_unstemmed | The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise |
| title_short | The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise |
| title_sort | effect of carboxymethyl cellulose substitution with persian gum on the qualitative properties of mayonnaise |
| topic | cmc mayonnaise persian gum rheology textural properties |
| url | http://journals.rifst.ac.ir/article_67263_9626490b3ee5a7a8933bf80b2c09c8fd.pdf |
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