Document Details

Document Type : Article In Journal 
Document Title :
Uses of Polysaccharides in production of normal and light mayonnase
استخدام السكريات العديدة في إنتاج مايونيز عادي وخفيف
 
Document Language : English 
Abstract : ABSTRACT Normal mayonnaise (70.0g oil /100g) containing 0.1% of xanthan, Rhizobium polysaccharide (RPS) or guar gum showed higher dynamic viscosity and sensory properties scores than control sample (without polysaccharides). Addition of the suitable level of polysaccharide considerably reduced the oil required to form oil / water emulsion from 70g to 34.69g for xanthan and 40.0g for both of RPS and guar gum in light mayonnaise. Addition of xanthan led to high stability of normal and light mayonnaise during 180 days of storage at room temperature. Consistency coefficient (K- values) were reduced by only 35.0% after 180 days of storage of normal mayonnaise containing xanthan and by 68.8%, 56.0% and 54.0% for control, RPS and guar gum samples, respectively. Although light mayonnaise containing xanthan showed the highest initial K-values, samples containing RPS recorded the highest stability during storage. The values of flow behaviour index (n-values) of normal and light mayonnaise samples were lower than the unity indicating a pseudoplastic non-Newtonian behaviour. Therefore, it is recommended to use 0.1% of xanthan, guar gum and also RPS for improving properties of beef sausage. 
ISSN : 100 
Journal Name : Annals Agric. Sci., Moshtohor 
Volume : 42 
Issue Number : 3 
Publishing Year : 1425 AH
2004 AD 
Article Type : Article 
Added Date : Saturday, September 3, 2011 

Researchers

Researcher Name (Arabic)Researcher Name (English)Researcher TypeDr GradeEmail
محمد حسين مدكورMadkour, Mohamed HusseinInvestigatorDoctoratemadkour55@yahoo.com

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