Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 3 2016 05 21 Evaluation of the physicochemical, emulsion and rheological properties of mayonnaise containing soy milk and Aloe vera gel Evaluation of the physicochemical, emulsion and rheological properties of mayonnaise containing soy milk and Aloe vera gel 73 83 296 10.22104/jift.2016.296 FA Samira Mirghafoori MSc Graduated from Department of Food Science & Technology, Shahr-e-Qhods Branch, Islamic Azad University, Tehran, Iran Somayeh Rahimi Asistant Professor, Food Technology, Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran 0000-0001-8596-5546 Journal Article 2016 03 08 Nowadays the high tendency of society for consuming healthy and low calorie foods has lead to some efforts to make such kinds of products. In this research Aloe vera gel at levels of 0, 25, 50,75 and100 % and soy milk at 50 and 100% were substituted for oil and egg respectively, to production of mayonnaise with reduced fat and then, physicochemical, rheological, emulsion, and sensorial properties were evaluated. The results showed that increasing of Aloe vera gel amount had significant effect on pH, acidity and humidity of the samples; Whearas, soy milk was effective only on humidity (p<0.05). Raising of rotational speed and Aloe vera gel caused to change of mayonnaise behavior from shear thinning to newtonian and on the other hand, addition of soy milk decreased the viscosity in all samples. Aloe vera gel lowered the colore indexes as a* (redness) and L* (clearity) and increased b* (yellowness) and affected on all sensorial properties significantly (p<0.05). Due to the significant effect of Aloe vera gel and soy milk on physical and thermal stability of mayonnaise (p<0.05) and recognition of any difference between mayonnaise containing 25% Aloe vrea gel against the control (without Aloe vera) in the viewpoint of panelists, in this research, the mayonnaise containing 25% Aloe vera gel and 50% soy milk was investigated as the optimum formulation for production of reduced fat mayonnaise. Nowadays the high tendency of society for consuming healthy and low calorie foods has lead to some efforts to make such kinds of products. In this research Aloe vera gel at levels of 0, 25, 50,75 and100 % and soy milk at 50 and 100% were substituted for oil and egg respectively, to production of mayonnaise with reduced fat and then, physicochemical, rheological, emulsion, and sensorial properties were evaluated. The results showed that increasing of Aloe vera gel amount had significant effect on pH, acidity and humidity of the samples; Whearas, soy milk was effective only on humidity (p<0.05). Raising of rotational speed and Aloe vera gel caused to change of mayonnaise behavior from shear thinning to newtonian and on the other hand, addition of soy milk decreased the viscosity in all samples. Aloe vera gel lowered the colore indexes as a* (redness) and L* (clearity) and increased b* (yellowness) and affected on all sensorial properties significantly (p<0.05). Due to the significant effect of Aloe vera gel and soy milk on physical and thermal stability of mayonnaise (p<0.05) and recognition of any difference between mayonnaise containing 25% Aloe vrea gel against the control (without Aloe vera) in the viewpoint of panelists, in this research, the mayonnaise containing 25% Aloe vera gel and 50% soy milk was investigated as the optimum formulation for production of reduced fat mayonnaise.

https://jift.irost.ir/article_296_d296c101daa88a51f6ca8cfc1ac79b50.pdf