| Autor: |
Syeda Roohina Ali, Sundus Mehboob, Abid Hasnain, Tahira Mohsin Ali, Saad Waqar |
| Rok vydání: |
2014 |
| Předmět: |
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| Zdroj: |
Starch - Stärke. 67:183-190 |
| ISSN: |
0038-9056 |
| DOI: |
10.1002/star.201400153 |
| Popis: |
Mayonnaise is a popular condiment containing 65–75% oil by weight. The aim of the study was to develop a low fat (75% fat-replaced) mayonnaise using chemically modified octenyl-succinic anhydride (OSA) corn and OSA-sorghum starches. Secondly, the functional properties of native and modified corn and sorghum starches were also compared. The setback viscosity of OSA-sorghum starch was found to be the least while the textural changes in OSA-sorghum on cold storage were found to be negligible. Overall acceptability of low fat mayonnaise (LFM) was scored higher than full-fat mayonnaise (FFM). But the textural attributes of LFM made from OSA-sorghum were found to be quite similar to FFM. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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