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Low-fat mayonnaise: Influences of fat content, aroma compounds and thickeners
Uppsala University, Department of Domestic Sciences.ORCID iD: 0000-0002-7249-2628
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1997 (English)In: Food Hydrocolloids, ISSN 0268-005X, Vol. 11, no 1, 87-99 p.Article in journal (Refereed) Published
Abstract [en]

The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) with and without added aroma compounds, citral (semi-polar) and pyroligneous acid (polar), were investigated. One mayonnaise, 82% fat, without added thickener or aroma compounds was used as reference. Sensory evaluation (quantitative descriptive analysis; QDA), rheological analysis (yield stress, maximum viscosity, G' and G''), measurements of particle size and headspace CC-MS analyses were carried out. Correlations between the results were developed Perceived and instrumental texture, and perceived smell and flavour, changed differently in magnitude and direction due to fat content and type of thickener.

Place, publisher, year, edition, pages
1997. Vol. 11, no 1, 87-99 p.
National Category
Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:hkr:diva-10415ISI: A1997WE83100014OAI: oai:DiVA.org:hkr-10415DiVA: diva2:617435
Conference
International Conference and 6th Biennial Spring Symposium on Food Colloids: Proteins, Lipids and Polysaccharides, APR 24-26, 1996, YSTAD, SWEDEN
Available from: 2013-04-23 Created: 2013-04-23 Last updated: 2014-07-21Bibliographically approved

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