| Autor: |
Elsebaie EM; Food Technology Department, Faculty of Agriculture Kafrelsheikh University, Kafr El-Shiekh 33516, Egypt., Mousa MM; Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt., Abulmeaty SA; Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt., Shaat HAY; Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt., Elmeslamy SA; Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt., Elgendy MSA; Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt., Saleh FM; Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt., Essa RY; Food Technology Department, Faculty of Agriculture Kafrelsheikh University, Kafr El-Shiekh 33516, Egypt. |
| Abstrakt: |
Gurma melon pulp-based gel (GMPG) was examined as a fat replacement in mayonnaise. GMPG was used to partially replace fat in quantities of 25, 50, and 70%, abbreviated as GMPG-25, GMPG-50, and GMPG-70, respectively. Mayonnaise's physicochemical and sensory properties were studied. The data demonstrated that all low-fat mayonnaises had much lower energy value but significantly higher water content than their full-fat equivalents and that these differences developed as GMPG replacement levels increased. A microstructure analysis revealed compact the packing structures of big droplets in the whole fat sample and a baggy structure network of aggregated tiny droplets in the GMPG-25, GMPG-50, and GMPG-70 samples. There were no significant differences in pH or water activity after one day of storage between the full-fat and low-fat mayonnaises. Mayonnaises with GMPG-50 and GMPG-70 exhibited the same hardness as full-fat, whereas mayonnaises with GMPG-25 were harder than the other samples. Increased mayonnaise whiteness (L* increase and a* and b* reduction) was seen with reductions in fat. All samples had good sensory approval, with the 50% oil mayonnaise appearing to be the most appealing. It has been demonstrated that GMPG is an effective fat replacement agent. |
