Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry

The aim of this study was to obtain low fat mayonnaise-like emulsion gels using sesame cake and walnut cake by-products resulting from vegetable oil extraction. The ingredients used to formulate the mayonnaise like emulsion gel samples were corn starch, sesame seed cake (SSC), walnuts seed cake (WSC...

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Bibliographic Details

Published in:	Gels
Main Authors:	Ana Leahu, Sorina Ropciuc, Cristina Ghinea, Cristina Damian
Format:	Article
Language:	English
Published:	MDPI AG 2023-12-01
Subjects:	emulsion gel vegetable oil by-products sesame seeds cake walnuts cake sensory analysis food applications
Online Access:	https://www.mdpi.com/2310-2861/9/12/964