The Effects of the Addition of Nanofiber Cellulose and Carboxy Methyl Cellulose on Physicochemical and Sensory Properties of Low-Fat Mayonnaise

Document Type : Research Article

Authors

1 M.Sc. Student, Food Science and Technology, Science and Research Branch of Ayatoolah Amoli, Islamic Azad University, Amol, Iran

2 Assistant Professor, Food Technology, College of Food Science and Technology, Science and Research of Ayatollah Amoli, Iran

3 Assistant Professor, Wood Technologhy, Department of Wood Engineering and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

Nanofiber cellulose (NFC) is obtained from agglomeration of tightened elementary fibrils and composed of crystal and amorphous regions. Increase surface to volume ratio of cellulose fiber in nanoscale has caused to improvement of hydrophilic properties of nanofiber cellulose. Therefore, nanofiber cellulose suspension in low concentration is formed strength and viscose gel-like network. This nanomaterial was used in amounts of 0, 0.25, 0.5, 0.75 and 1% in this research. Carboxy methyl cellulose (0%-1%) is used in this research for increase of physical stability, modification of texture and production of low-fat mayonnaise (30% oil) with desirable physicochemical and organoleptic characteristics. After production of 5 samples, pH, acidity, viscosity and emulsion stability tests were performed. Then color measurement, texture analysis and organoleptic tests were performed on 3 selected samples. The results revealed that with increasing concentration of CMC, samples showed significant increase in acidity and decrease in pH. In relation to viscosity and emulsion stability, all samples have shown lower values than commercial control sample (p0.05). The results of color measurement didn,t illustrate significant difference in L* parameter between all samples (p>0.05). Regarding to the obtained results from Texture analysis, the sample containing 0.5% nanofiber cellulose and 0.5% CMC didn,t display significant difference in firmness and adhesiveness in comparison with commercial control sample (p>0.05). But, this sample has shown the most amount of cohesiveness in comparison with commercial control sample and other samples (p0.05). Only N5 sample in terms of texture and overall acceptability parameters, has indicated the significant reduction in comparison with commercial control sample (p

Keywords

References

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Innovative Food Technologies
Volume 3, Issue 1
December 2015
Pages 23-32

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History

  • Receive Date: 15 October 2015
  • Revise Date: 03 November 2015
  • Accept Date: 14 March 2016

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