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Studies on eggless mayonnaise from rice bran and sesame oils.
Chetana, R. and Bhavana, K. P. and Baby Latha, R. and Geetha, V. and Suresh Kumar, G. (2019) Studies on eggless mayonnaise from rice bran and sesame oils. Journal of Food Science and Technology, 56 (6). pp. 3117-3125. ISSN 0022-1155
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J Food Sci Technol (June 2019) 56(6)3117–3125.pdf - Published Version Restricted to Registered users only Download (318kB) | Request a copy |
Abstract
Mayonnaise was prepared by replacing refined sunflower oil with physically refined rice bran oil (RBO), filtered sesame oil (SO) and blends of both RBO:SO. Emulsions were formulated using xanthan gum as a replacer for egg. The effect of replacing xanthan gum on varying oil blends (RBO:SO) on the physicochemical properties such as texture (consistency), stability, viscosity, and bioactives (oryzanol and sesamol content) were also studied. Significant differences were observed in the fat content of the emulsions prepared. Xanthan gum based mayonnaise’s had 63–65% fat, whereas control sample with egg had 78% fat. The spreadability ranged between 1.2 and 1.6 N and stability of these spreads was found to be better than that of control. Mayonnaise with the desired colour, optimum spreadability and excellent emulsion stability could be prepared using RBO, and blends of RBO:SO. Significant differences were seen in the instrumental consistency and rheological studies among the mayonnaises prepared. The present study focusses on the preparation of a healthy mayonnaise using rice bran and sesame oil and their blends which have beneficial health effects due to the presence of oryzanol and sesamol.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Healthy mayonnaise Rice bran oil Sesame oil Xanthan gum Spreadability |
| Subjects: | 600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 27 Dairy products |
| Divisions: | Dept. of Biochemistry Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 22 Jul 2019 04:26 |
| Last Modified: | 18 Jan 2021 10:39 |
| URI: | http://ir.cftri.res.in/id/eprint/14202 |
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