Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum
For the first time, the effect of the combination of Farsi gum (FG) and pre-gelatinized (pre-gel) cornstarch, as a fat replacer and substitute for xanthan-guar gum, on textural, stability, sensory, average droplet size and rheological characteristics of low-calorie mayonnaise were investigated. FG a...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2021-02-01
|
| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_111107_63187b2380bb1f8d643b2d3a6be4a5e7.pdf |