scholarly journals Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes

2020 ◽  
pp. 19-23
Author(s):  
Venus Habashi ◽  
Amir Hossein Elhamirad ◽  
Ahmad Pedramnia
Keyword(s):  
Whey Protein ◽  
Control Sample ◽  
Continuous Phase ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
High Fat ◽  
Low Fat ◽  
Water Emulsion ◽  
Texture Properties ◽  
Tragacanth Gum

Introduction. Mayonnaise is a kind of oil-in-water emulsion that usually contains 70–80% of oil. However, modern food science keeps providing new knowledge about high-fat products, which makes it possible to solve the problems related to health concerns. Study objects and methods. The research featured high-fat mayonnaise (20% of oil) with reduced oil stabilizer (1.75%) and without egg stabilizer. In experimental samples, egg stabilizer was replaced with 0.3%, 0.4%, and 0.5% of whey protein concentrate and 0.3%, 0.5%, and 1.0% of Tragacanth gum. Mayonnaise with 3.5% oil stabilizer and 0.3% egg stabilizer was used as control sample. The samples were tested for such textural attributes as firmness, consistency, adhesive force, and adhesiveness. Results and discussion. The highest and the lowest textural values were demonstrated by the sample with 0.4% of whey protein concentrate and 0.5% of Tragacanth gum and the sample with 0.5% of whey protein concentrate and 1.0% of Tragacanth, respectively. The former showed textural characteristics similar to those of the control sample. The presence of hydrocolloids proved to affect the texture properties of mayonnaise, whereas Tragacanth gum reduced its elasticity. It formed a strong and complex gel-like structure in the continuous phase. As a result, oil droplets in the emulsion had a smaller diameter, which improved the texture properties of lowfat mayonnaise. Conclusion. Whet protein concentrate and Tragacanth gum in amounts of 0.5% and 1.0%, respectively, can be used to replace egg stabilizer and reduce oil stabilizer in low-fat mayonnaise.

scholarly journals Mutu Keju Putih Rendah Lemak Diproduksi Dengan Bahan Baku Susu Modifikasi

2016 ◽  
Vol 40 (2) ◽  
pp. 144 ◽  
Author(s):  
Abubakar Abubakar
Keyword(s):  
Whey Protein ◽  
Milk Fat ◽  
Dry Matter ◽  
Corn Oil ◽  
Skim Milk ◽  
Raw Material ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Water Emulsion ◽  
White Cheese

This research was conducted to investigate the quality of low-fat white cheese produced using raw material of modified milk. Five treatments applied were (A1) Using reduced fat (60%) milk, (A2) Using emulsion of corn oil in skim milk (replacing milk fat with corn oil), (A3) Using emulsion of corn oil in skim milk and addition of whey protein concentrate (replacing milk fat with corn oil and the addition of whey protein concentrate=WPC), (A4) Using skim milk and water emulsion oil in water, and (A5) replacing milk fat with corn oil and the addition of probiotic (Lactobacillus casei). Each treatment was replicated three times. The selected that skim milk in corn oil emulsion with the addition of probiotics, the results showed had cheese quality characteristics as follow: yield 12.94±0.16%, hardnes 48.07±10.12 g, softness 8.51±0.54 kg/s, moisture content 50.37±1.60%, ash content 7.38±1.75% (dry matter), fat content 41.06±6.07% (dry matter), protein content 37.85±3.25% (dry matter), phosphorus content 346.62±25.61 mg/100g (dry matter), calcium content 860.78±87.91 mg/100g (dry matter), white color, regular texture, not flavorfull, salty taste, soft texture, elastic, ordinary preference acceptance.

scholarly journals Effect of Whey Protein Concentrate Addition on the Physical Properties of Low Fat Processed Cheese

2012 ◽  
Vol 59 (3) ◽  
pp. 122-126 ◽  
Author(s):  
Manabu Suzuki ◽  
Yuzoh Asano ◽  
Haruko Fujita ◽  
Naoyuki Inoue ◽  
Tadahiro Abe ◽  
...  
Keyword(s):  
Physical Properties ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Low Fat ◽  
Processed Cheese

scholarly journals Improving Low-Fat Soft Cheese Quality Properties Made From Reconstituted Skim Milk By Using Whey Protein Concentrate as A fat Replacer

2021 ◽  
Vol 910 (1) ◽  
pp. 012040
Author(s):  
Dhia Ibrahim Jerro Ai-Bedrani ◽  
Sakena Taha Hasan ◽  
Abdali Alwan Altaee ◽  
Ali Ahmed Alqotbi
Keyword(s):  
Whey Protein ◽  
Bovine Milk ◽  
Skim Milk ◽  
Sensory Properties ◽  
Whey Protein Concentrate ◽  
Total Acidity ◽  
Protein Concentrate ◽  
Low Fat ◽  
Fat Replacer ◽  
Soft Cheese

Abstract This study was conducted to determine the effect of using whey protein concentrate (WPC) as a fat replacer and its role in improving the physicochemical, rheological, and sensory properties of low-fat soft cheese by adding four different ratios of (WPC) as (1.0,1.5,2.0,2.5) % to reconstituted bovine skim milk in four treatments (W2, W3, W4, W5)respectively, besides control cheese treatment (W1)which was made of whole bovine milk. The chemical tests included the percentage of moisture, protein, fat, lactose, and ash. The physical tests included the percentage of total acidity, pH, springiness, and compression ability besides cheese yield percentage, total energy, and sensory evaluation after cheese making and throughout the 14 days of storage time at (5±1)°C. Results showed that all (WPC) treatments have high moisture percentage compared to the control treatment, though all the treatments had a decrease in moisture values with storage. Results also showed a decrease in fat content for all the skim milk treatments with (WPC) addition. Lactose percentages were converged in all treatments. The results also showed an increase in total acidity and a decrease in pH for the (WPC) addition treatments. Microbiological results showed increased total count for the (WPC) addition treatments compared with the control. Furthermore, the results showed that adding (WPC) led to improving the springiness and compression ability and increased the cheese yield. On the other hand, it decreased the cheese energy compared to control. Sensory properties were improved by added WPC.

scholarly journals Physicochemical quality of low fat mayonnaise using whey protein concentrate

2022 ◽  
Vol 335 ◽  
pp. 00021
Author(s):  
Tri Umar Satriawan ◽  
Herly Evanuarini ◽  
Imam Thohari
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Whey Protein ◽  
Egg Yolk ◽  
Whey Protein Concentrate ◽  
Control Treatment ◽  
Protein Concentrate ◽  
Low Fat ◽  
Randomized Design ◽  
Total Oil

Low fat mayonnaise as a low-calorie product modification has low emulsion stability. Whey Protein Concentrate (WPC) has a high protein content and can act as a good emulsifier for emulsion of mayonnaise. The purpose of this study was to evaluate of a low-fat mayonnaise using WPC based on pH, moisture content, viscosity, and protein content. The materials used are egg yolk, sunflower seed oil, vinegar, WPC, and other complementary materials. This study used a laboratory experiment with a completely randomized design with 4 treatments and 4 replications. The treatment using control treatment without additional use of WPC and treatments using WPC as much as 5%, 10%, and 15% of the total oil use. The variables measured were pH, moisture content, viscosity, and protein. The results showed that the use of WPC in mayonnaise gave significantly different on pH, moisture content, viscosity, and protein content. The conclusion of this research that the use of WPC as much as 15% produces the best low fat mayonnaise.

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