Chetana R, Bhavana K P, Babylatha R, Geetha V, Suresh Kumar G
Department of Traditional Foods and Sensory Science, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
J Food Sci Technol. 2019 Jun;56(6):3117-3125. doi: 10.1007/s13197-019-03819-1. Epub 2019 May 18.
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.
通过用物理精炼米糠油（RBO）、过滤芝麻油（SO）以及RBO与SO的混合物替代精炼向日葵油来制备蛋黄酱。使用黄原胶替代鸡蛋来配制乳液。还研究了用黄原胶替代不同油混合物（RBO:SO）对诸如质地（稠度）、稳定性、粘度和生物活性物质（谷维素和芝麻酚含量）等物理化学性质的影响。在所制备乳液的脂肪含量方面观察到显著差异。基于黄原胶的蛋黄酱脂肪含量为63 - 65%，而含鸡蛋的对照样品脂肪含量为78%。这些涂抹酱的涂抹性在1.2至1.6 N之间，并且发现这些涂抹酱的稳定性优于对照品。使用RBO以及RBO:SO的混合物可以制备出具有所需颜色、最佳涂抹性和优异乳液稳定性的蛋黄酱。在所制备的蛋黄酱之间的仪器稠度和流变学研究中观察到显著差异。本研究着重于使用米糠油和芝麻油及其混合物制备健康蛋黄酱，由于含有谷维素和芝麻酚，它们具有有益的健康功效。
