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Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch Ciênc. Tecnol. Aliment.
Ghazaei,Shiva; Mizani,Maryam; Piravi-Vanak,Zahra; Alimi,Mazdak.
Egg yolk was partially replaced (0, 25, 50, 75, and 100%) with octenyl succinic anhydride (OSA)-modified potato starch in a reduced-fat mayonnaise formulation to curtail the problems associated with high cholesterol and induced allergic reactions. The physicochemical properties included parameters such as: pH, fat content, and emulsion stability of the formulations analyzed. The samples with 75% and 100% egg yolk substitute showed the maximum emulsion stability (>95% after two of months storage), and they were selected according to cholesterol content, particle size distributions, dynamic rheological properties, microstructure, and sensory characteristic. A significant reduction (84-97%) in the cholesterol content was observed in the selected samples....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Octenyl succinic anhydride; Cholesterol; Mayonnaise; Particle size distributions; Rheological characteristics; Microstructure.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100150
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