Thakur Kamini, Kapoor Swati, Kapoor Aakriti, Aggarwal Poonam, Kumar Vikas, Tyagi Sanjeev Kumar
Punjab Horticultural Post Harvest Technology Centre (PHPTC), Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004 India.
ICAR-Central Institute of Postharvest Engineering and Technology, Ludhiana, Punjab India.
J Food Sci Technol. 2023 Sep;60(9):2486-2496. doi: 10.1007/s13197-023-05771-7. Epub 2023 Jun 7.
Two types of mayonnaise viz. eggless and egg based were prepared by substituting refined soybean oil by tomato seed oil (TSO) at varying concentrations (0-30%). Aim of the study was to utilise the potential of TSO in replaced of refined oil. With respect to oil particle distribution pattern in both types of mayonnaise, higher specific surface area (D ~ 11.49 µm) and homogenous distribution of oil droplets was noted in egg-based mayonnaise. Rheological behavior depicted shear thinning properties in all types of mayonnaise with low viscosity (1.08 Pa s and 2.29 Pa s) being exhibited by tomato seed oil (TSO) incorporated mayonnaise. Nutritionally, significant increase of 65.5 and 26% in lycopene content while 29 and 34% increase in carotenoid content was noted upon incorporation of TSO in eggless and egg-based mayonnaise. Good storage and oxidative stability were demonstrated by TSO egg-based and eggless mayonnaise in terms of acid value and free fatty acids, also the peroxide value was also found lower than their respective control at the end of storage. Overall, tomato seed oil could be used as a non-conventional source of oil for such food applications owing to its close proximity with other vegetable oils and better nutritional profile like dominance of linoleic fatty acid i.e., 54.23% assayed via gas chromatography.
The online version contains supplementary material available at 10.1007/s13197-023-05771-7.
通过用不同浓度（0 - 30%）的番茄籽油（TSO）替代精炼大豆油，制备了两种蛋黄酱，即无蛋蛋黄酱和含蛋蛋黄酱。本研究的目的是利用番茄籽油替代精炼油的潜力。关于两种蛋黄酱中的油滴分布模式，在含蛋蛋黄酱中观察到更高的比表面积（D ~ 11.49 µm）和油滴的均匀分布。流变行为表明，所有类型的蛋黄酱都具有剪切变稀特性，含番茄籽油（TSO）的蛋黄酱表现出低粘度（1.08 Pa·s和2.29 Pa·s）。在营养方面，在无蛋和含蛋蛋黄酱中加入TSO后，番茄红素含量显著增加65.5%和26%，而类胡萝卜素含量增加29%和34%。从酸值和游离脂肪酸方面来看，TSO含蛋和无蛋蛋黄酱表现出良好的储存和氧化稳定性，在储存结束时，过氧化值也低于各自的对照。总体而言，由于番茄籽油与其他植物油相近且营养成分更好，如通过气相色谱法测定的亚油酸占主导地位，即54.23%，因此它可作为此类食品应用的非常规油源。
在线版本包含可在10.1007/s13197 - 023 - 05771 - 7获取的补充材料。
