Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises
Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl<sub>2</sub> into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared...
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| Format: | Article |
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MDPI AG
2022-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/3/282 |
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| author | Keying Yang Ruoting Xu Xiyu Xu Qing Guo |
| author_facet | Keying Yang Ruoting Xu Xiyu Xu Qing Guo |
| author_sort | Keying Yang |
| collection | DOAJ |
| description | Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl<sub>2</sub> into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared by varying FG (0.3, 0.6, 0.9 wt%) and WPM (0, 8, 16, 24 wt%) concentrations. The effect of the addition of FG and WPMs on rheology, instrumental texture and sensory texture and their correlations were investigated. The results showed that all samples exhibited shear thinning behavior and ‘weak gel’ properties. Although both FG and WPMs enhanced rheological (e.g., viscosity and storage modulus) and textural properties (e.g., hardness, consistency, adhesiveness, cohesiveness) and kinetic stability, this enhancement was dominated by FG. FG and WPMs affected bulk properties through different mechanisms, (i.e., active filler and entangled polysaccharide networks). Panellists evaluated sensory texture in three stages: extra-oral, intra-oral and after-feel. Likewise, FG dominated sensory texture of model mayonnaises. With increasing FG concentration, sensory scores for creaminess and mouth-coating increased, whereas those of firmness, fluidity and spreadability decreased. Creaminess had a linear negative correlation with firmness, fluidity and spreadability (R<sup>2</sup> > 0.985), while it had a linear positive correlation with mouth-coating (R<sup>2</sup> > 0.97). A linear positive correlation (R<sup>2</sup> > 0.975) was established between creaminess and viscosity at different shear rates/instrumental texture parameters. This study highlights the synergistic role of FG and WPMs in developing low-fat mayonnaises. |
| first_indexed | 2024-03-09T23:54:45Z |
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| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:54:45Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a0592f9b4311473dbc03c9efe7c6b3032023-11-23T16:28:21ZengMDPI AGFoods2304-81582022-01-0111328210.3390/foods11030282Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model MayonnaisesKeying Yang0Ruoting Xu1Xiyu Xu2Qing Guo3College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaFlaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl<sub>2</sub> into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared by varying FG (0.3, 0.6, 0.9 wt%) and WPM (0, 8, 16, 24 wt%) concentrations. The effect of the addition of FG and WPMs on rheology, instrumental texture and sensory texture and their correlations were investigated. The results showed that all samples exhibited shear thinning behavior and ‘weak gel’ properties. Although both FG and WPMs enhanced rheological (e.g., viscosity and storage modulus) and textural properties (e.g., hardness, consistency, adhesiveness, cohesiveness) and kinetic stability, this enhancement was dominated by FG. FG and WPMs affected bulk properties through different mechanisms, (i.e., active filler and entangled polysaccharide networks). Panellists evaluated sensory texture in three stages: extra-oral, intra-oral and after-feel. Likewise, FG dominated sensory texture of model mayonnaises. With increasing FG concentration, sensory scores for creaminess and mouth-coating increased, whereas those of firmness, fluidity and spreadability decreased. Creaminess had a linear negative correlation with firmness, fluidity and spreadability (R<sup>2</sup> > 0.985), while it had a linear positive correlation with mouth-coating (R<sup>2</sup> > 0.97). A linear positive correlation (R<sup>2</sup> > 0.975) was established between creaminess and viscosity at different shear rates/instrumental texture parameters. This study highlights the synergistic role of FG and WPMs in developing low-fat mayonnaises.https://www.mdpi.com/2304-8158/11/3/282low-fat mayonnaisewhey protein microparticlesflaxseed gumtexturerheology |
| spellingShingle | Keying Yang Ruoting Xu Xiyu Xu Qing Guo Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises Foods low-fat mayonnaise whey protein microparticles flaxseed gum texture rheology |
| title | Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises |
| title_full | Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises |
| title_fullStr | Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises |
| title_full_unstemmed | Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises |
| title_short | Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises |
| title_sort | role of flaxseed gum and whey protein microparticles in formulating low fat model mayonnaises |
| topic | low-fat mayonnaise whey protein microparticles flaxseed gum texture rheology |
| url | https://www.mdpi.com/2304-8158/11/3/282 |
| work_keys_str_mv | AT keyingyang roleofflaxseedgumandwheyproteinmicroparticlesinformulatinglowfatmodelmayonnaises AT ruotingxu roleofflaxseedgumandwheyproteinmicroparticlesinformulatinglowfatmodelmayonnaises AT xiyuxu roleofflaxseedgumandwheyproteinmicroparticlesinformulatinglowfatmodelmayonnaises AT qingguo roleofflaxseedgumandwheyproteinmicroparticlesinformulatinglowfatmodelmayonnaises |