Karshenas Mahsa, Goli Mohammad, Zamindar Nafiseh
Department of Food Science and Technology Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran.
Food Sci Nutr. 2018 Mar 14;6(4):824-833. doi: 10.1002/fsn3.616. eCollection 2018 Jun.
Egg yolk was replaced with sesame-peanut meal milk in mayonnaise in the levels of 0, 25%, 50%, 75%, and 100%. The pH was significantly decreased by increasing the percentage of replacement in all three kinds of replacement ( < .05). However, over the whole period, no significant difference was observed in the acidity. The mayonnaise samples, except for the replacements of 50%, were desirable in terms of physical and thermal stability. A significant decrease was seen in lightness () and yellowness () of the samples as a result of an increase in the percentage of replacements ( < .05). In the power law model, the flowing index amount () of all samples was in the domain between zero and one, which served as evidence for pseudoplastic behavior (dilatant with shear) of mayonnaise samples. The positive results are employing suitably the sesame-peanut meal milk instead of egg yolk, decreasing the cholesterol of mayonnaise and increasing its nutritional value, proposing mayonnaise factories to make use of the meal of the oil extraction factory as emulsifier, which lead to a decrease in overall costs of producing these products.
在蛋黄酱中，用芝麻花生粕奶分别以0%、25%、50%、75%和100%的比例替代蛋黄。在所有三种替代类型中，随着替代百分比的增加，pH值显著降低（P<0.05）。然而，在整个期间，酸度没有观察到显著差异。除了50%替代的蛋黄酱样品外，其他样品在物理和热稳定性方面都令人满意。由于替代百分比的增加，样品的亮度（L*）和黄度（b*）显著降低（P<0.05）。在幂律模型中，所有样品的流动指数（n）值在0到1之间，这证明了蛋黄酱样品的假塑性行为（剪切变稀）。积极的结果是适当地使用芝麻花生粕奶替代蛋黄，降低蛋黄酱中的胆固醇并提高其营养价值，建议蛋黄酱工厂利用榨油厂的粕作为乳化剂，这将降低这些产品的总体生产成本。
