جستجوی مقالات مرتبط با کلیدواژه "سس مایونز" در نشریات گروه "صنایع غذایی"

Mayonnaise is a products which is widely popular in most countries. Apart from the desirable taste of this product as a seasoning, plays an effective role in providing nutrients and energy for humans. Dietary mayonnaise, is semi-solid or liquid product prepared from emulsification fat substitutes and vegetable oils with vinegar and other additives with less energy and fat. Fat has more calories (9 kcal/g) compared to protein and carbohydrates (4 kcal/g). Mayonnaise is an oil-in-water emulsion and due to having high amounts of fat it causes cardiovascular diseases. Gums are part of construction formula in low fat products to create texture. Due to the great desire to consume low-fat products and also the wide use of this sauce, production of low-fat mayonnaise is important. The purpose of this research was to develop reduced fat mayonnaise using stabilized nano emulsion with casein complex Pickering and Gadomeh Shirazi gum.

Mayonnaise with reduced oilcontains 30, 40 and 50 percent Pickering emulsion replacement oil respectively at the level of 42, 32 and 22 percent produced and compared with the control sample. Centrifugal and time stability tests, textural features, color characteristics, morphology, organoleptic properties were evaluated.

The results showed as the replacement percentage increases nano emulsion containing Pickering particles and reducing the percentage of fat in mayonnaise emulsion stability she found her mayonnaise sauce although at a replacement level of 30% nano emulsion, this decrease in stability was not significant (P<0.05). In the time stability test low-fat mayonnaise with an increase in the percentage of nano emulsion replacement, After 90 day’s significant difference between the control sample and mayonnaise no significant difference was observed with oil reduced by 30 and 40%. In the colorimetry test it showed that among the factors L*. a*. b statistically with the sample there was a significant difference (P≤0/05). Brightness In the witness sample, it was 48/85 in connection with RFM50% the least complex of particles Gadomeh Shirazi gum and casein protein and in relation to RFM30% the most complex of particles Gadomeh Shirazi gum and casein were used. Due to the presence of nanoemulsion contains complex particles Gadomeh Shirazi gum particles and protein. The brightness has decreased in general, from the RFM50% sample up to RFM 30% samples simultaneous with increasing amount of nanoemulsion and reduce the amount of fat the brightness is reduced.

By replacing the nano emulsion and reducing the amount of fat in the structure of the sauce the amount of tissue stiffness decreased and pheneritis increased. The sensory test of the samples showed, the witness sample has the most general acceptance but there is a significant difference between the samples there was no reduced-fat mayonnaise with the control. Investigating the characteristics of mayonnaise with reduced fat using nanoemulsion stabilized with complex Pickerings casein and Shirazi Gadomeh gum the results showed that with the increase, reduce the amount of oil up to 30%, Sensory and texture characteristics in a meaningful way decreased. But oil reduction up to 50% in the presence of Pickering nanoemulsion preserve textural features and promoted in some cases. All emulsions produced of favorable stability during storage and centrifugation had. Best stability in control and sample RFM-30% was observed. Based on the results, use of nanoemulsion maintains quality characteristics mayonnaise with oil especially reduced in the sample RFM 30%, it was. Also note to the point that Pickering emulsion structure in the digestive system high stability against digestion, is hope Pickering nanoemulsion structure in the production of food products various low-fat items be investigated further.

Nowadays, there is a growing demand for artificial preservatives-free food products, due to the concerns about their adverse effects. In recent years, numerous studies have led to the identification of various natural compounds have the potential to be used as preservatives in variety of food products. For instance, plant metabolites, such as the essential oils of aromatic plants, possess antioxidant and antimicrobial properties. These attributes have led to their widespread use in various industries, particularly in the food industry. Mayonnaise is one of the most popular and widely used sauces in the world, applied to prepare a variety of foods, such as salads and sandwiches. Due to the absence of thermal processing and the use of chemical artificial preservatives in mayonnaise, it is advisable to consume it in moderation and with caution. The aim of this study was to investigate the possibility of using Mentha spicata L. essential oil in the formulation of mayonnaise as a natural antioxidant and its effects on some physicochemical and microbiological properties of mayonnaise.

Fresh M. spicata leaves were collected from the northern of Iran and dried. The essential oil was extracted by distillation with water using a Clevenger device, and its volatile components were identified and measured by gas chromatography-mass spectrometry (GC/MS). The total phenolic content of the essential oil was determined by the Folin-Ciocalteu method. In addition, the free radical scavenging activity of the essential oil was evaluated by DPPH and ABTS assays, using BHT as a synthetic antioxidant as a reference. The minimum inhibitory concentration (MIC) of the essential oil was assessed against Gram-positive (Bacillus cereus, Staphylococcus aureus and Listeria innocua) and Gram-negative (Escherichia coli, Salmonella typhi and Pseudomonas aeruginosa) bacteria. M. spicata essential oil was added to the mayonnaise sauce in different concentrations (500, 1000, 2000 ppm) and its antioxidant activity was investigated under accelerated oxidation conditions (90°C temperature) for seven days. In current research, the peroxide, acid, and thiobarbituric acid values of mayonnaise samples containing concentrations of 500, 1000 and 2000 ppm of M. spicata essential oil were calculated. Then, they were compared with sauce samples containing concentrations of 100 and 200 ppm of BHT artificial preservative.

32 compounds were identified in the essential oil by GC-MS and the results showed that carvone (57.01%), d-limonene (16.79%), 1,8-cineole (7.56%) and beta-caryophyllene ( 2, 10%) were the main components of M. spicata essential oil. The total phenolic contents of the essential oil were found to be 0.246 mg of gallic acid per gram (dry weight). The tests performed for peroxide, acidity and thiobarbituric acid values showed that the use of high concentrations of the essential oil can be a favorable alternative to artificial antioxidants in mayonnaise. Additionally, the results of the antibacterial activity demonstrated that the diameter of the microbial growth inhibition zone of pathogenic Gram-positive Bacillus cereus and Staphylococcus aureus strains was greater than the Gram-negative strains of Pseudomonas aeruginosa, Escherichia coli and Salmonella typhi. However, among the pathogenic Gram-positive strains, Listeria innocua strain had the smallest microbial growth inhibition zone. Furthermore, the results of sensory evaluation showed that the essential oils concentrations of up to 1000 ppm had no significant effect on the sensory characteristics of mayonnaise.

Based on the findings of this study, it is possible to propose the use of M. spicata essential oil, known for its mild and pleasant aroma, as a natural antioxidant to prevent oil oxidation and extend the shelf life of mayonnaise.

The purpose of this study was to investigate the production of mayonnaise containing oleogel prepared based on sesame oil and organogelators of ethyl cellulose and carnauba wax and to evaluate its physicochemical and organoleptic properties. In this research, the optimization of oleogel production was done based on the hardness and oil migration rate, and the treatment containing 7.41 grams of carnauba wax and 4.41 grams of ethyl cellulose was selected as the optimal treatment. Then 5 types of mayonnaise samples were prepared and physicochemical and sensory tests were performed on them on days 1, 30 and 60. During the storage period, the amount of replaced oleogel had an inverse relationship with peroxide index, thiobarbituric acid and the amount of released oil and a direct relationship with the emulsion stability of the samples. Also, the results showed that the storage time has no significant effect on the color characteristics of the samples; But with increasing amount of oleogel, the *L component of the samples decreases, but the *a and *b components of the samples increase. In the organoleptic evaluation, at the end of the shelf life, all the treatments were in the optimal and moderate range.Therefore, the results showed that mayonnaise with desirable physicochemical and sensory properties can be prepared using oleogels based on sesame oil and organogels of ethylcellulose and carnoba wax.

Satureja and Tarragon Extracts as natural preservative for mayonnaise sauce: physicochemical, microbial and sensory analysisAbstract mayonnaise sauce is oil in water emulsion that has numerous consumption. As there is no heating process during production of mayonnaise sauce, using preservatives is necessary. On the side of this, concern about chemical preservatives caused a development in formulation with natural preservatives. Traditional plants are one of the antimicrobial component sources that extraction and use of them in foods could be step for achieving above goal. The objective of this study was using natural preserving properties of Satureja and Tarragon extracts as substitute of chemical preservatives in mayonnaise sauce and investigating its changes. In this study, alcoholic method was used for extracting. After investigating antimicrobial effect of extracts in culture, selected extracts according with experimental design were added to mayonnaise. In order to determination of experimental treats, mixture design with 3 variables (chemical preservative, Satureja and Tarragon extract) was used. Combination of these variables led to an experimental design with 16 runs. Intended extracts were added to mayonnaise sauce formulation and physicochemical experiments such as pH, acidity, colorimetery and sensory evaluation were done. Also antimicrobial effect of extracts against important microorganisms in mayonnaise sauce (Lactobacillus, Salmonella and yeast and molds) was evaluated. Relation of each dependent variable with independent variables was showed via proper equation and their contour graph was drawn by design expert software. Results of antimicrobial test showed that using Satureja and Tarragon extracts decreased the population of yeast, Lactobacillus and Salmonella during 3 month of storage. In all samples, pH and acidity range was according to ISIRI standard of mayonnaise sauce. Colorimetric assay showed using Satureja and Tarragon increased a* and decreased L*. In terms of sensory evaluation, it was shown that samples containing Satureja and Tarragon extracts had lower score than sample containing chemical preservative. to determination of optimum formulation of mayonnaise sauce, range or goal of intended properties was specified and considering them, optimum formulation was presented by software. In this formulation, 18.88% chemical preservative (136.41ppm), 34.49 % Satureja extract (27595 ppm) and 47.31% Tarragon extract (37855 ppm) led to mayonnaise sauce formula with capability of using natural preservative and acceptable physicochemical and sensory characteristics.18.88% chemical preservative (136.41ppm), 34.49 % Satureja extract (27595 ppm) and 47.31% Tarragon extract (37855 ppm) led to mayonnaise sauce formula with capability of using natural preservative and acceptable physicochemical and sensory characteristics.Keywords:Satureja , Tarragon, mayonnaise sauce, antimicrobial, sensory evaluation

Due to the harmful effects of chemical preservatives and the prevalence of the idea of green consumption, the need for research on the antimicrobial effects of natural preservatives and plant essential oils on the growth of important food microorganisms in laboratory and food models has increased. Plant extracts are a natural source of antioxidants. The need for natural antioxidants in the food and pharmaceutical industries has led to extensive scientific research in recent decades. Due to the harmful effects of chemical food preservatives, the use of natural preservatives is increasing (Dabbagh et al., 2011). Essential oils are aromatic oily liquids derived from various components of the plant. The antimicrobial properties of essential oils have been known for many years and today the approach of the general public as well as other national and international organizations responsible for food hygiene in the use of various natural preservatives instead of chemicals leads to a greater desire for scientific knowledge. This material has been. Phenolic compounds are responsible for the antimicrobial properties of plant essential oils. Therefore, the higher the amount of phenolic substances in essential oils, the higher their antimicrobial properties. These substances include carvacrol, eugenol and thymol (Barzegar et al., 2008). Clove is one of the plants that contains volatile and non-volatile compounds. Clove contains 10-13% of tannins, which have a chemical composition such as gallotanic acid. It also contains 2% triterpene and oleanolic acid (Milind et al., 2011). Clove has strong antioxidant activity that is comparable to the antioxidant activity of synthetic antioxidants such as butyl hydroxyl anisole and pyrogallol (Dorman et al, 2000). In recent years, food manufacturers have paid close attention to the use of natural preservatives of plant and microbial origin instead of chemical preservatives in their products. This is on the one hand due to the high tendency of consumers to use processed foods without preservatives or even possible with natural preservatives, and on the other hand, more and more attention of health authorities to this issue (Shafiei et al., 2014).

After preparing the plant sample powder, essential oil was extracted by steam distillation with the help of Clevenger device for 3 hours, and 150 g of clove powder was used in each essential oil extract. To prepare the extract, 60 g of clove powder in 1200 ml of 96% ethanol was placed in the dark at 30 ° C for 48 hours. Then, using Whatman 42 filter paper, plant powder residues were separated from the solution and extracted again by the previous method. The solution obtained from both stages was added on top of each other and the concentration operation was performed using a concentrator in a rotating vacuum at a temperature of 50°C (Zabetian Hosseini et al., 2013). After extraction, extract compounds were determined by GC-Mass method. Minimum mortality and inhibitory tests of clove extract were also performed for national standard bacteria and then used in mayonnaise formulation. Samples of mayonnaise with concentrations of zero (control), 0.1, 0.3, 0.5 and 0.7% and with other raw materials including olive oil (44%), vinegar 4% (12%), 4.5% sugar, a mixture of egg yolk powder and emulsifiers (2.22%), starch (2%), salt 10% (1.5%), mustard powder (0.4%), xanthan gum (1/1) Guar gum (0.1%), citric acid (0.15%), sodium benzoate (0.04%), potassium sorbate (0.035%) and water (32.975%) were formulated. After preparing the final mixture, it was homogenized for 5 minutes using a high-speed homogenizer (1000 rpm). It should be noted that one kilogram of sample was prepared for each treatment and kept at 4 ° C for 5 months (Janine Passos Lima da et al., 2012). Sauce samples were evaluated and tested at production time intervals, first, second, third, fourth and fifth months. Microbial tests, peroxide number evaluation, emulsion stability, viscosity, colorimetric and sensory were performed for the treatments. The results of the research were evaluated with Minitab software version 16.

The studied clove extract had the highest percentage of eugenol with 5.85%, eugenol acetate with 1.3% and heptacosan with 1.8%, respectively. In the study of the percentage of compounds derived from clove essential oil, the highest percentages were observed: eugenol with 86.36%, beta-cariophylline with 66.7%, alpha-hemolen with 1.87% and eugenol acetate with 1.14%, respectively. The clove extract and essential oil used had inhibitory effect on the growth of Lactobacillus plantarum, Saccharomyces cerevisiae and Penicillium glaucoma. Increasing the amount of clove extract significantly reduced the initial microbial population as well as during storage. Mayonnaise treatment with clove extract at 0.7% also had the lowest population of Lactobacillus, mold and yeast, total number of microorganisms and Salmonella. The use of clove extract significantly inhibited the peroxide index during the storage period and also reduced the emulsion stability. With increasing the concentration of clove extract, the brightness index (L*), redness (a*) and yellowness (b*) of mayonnaise treatments increased significantly and during storage the brightness and redness index decreased but the yellowness index increased significantly. With increasing the use of clove extract and also over time, the pH decreased significantly. With increasing the ratio of shear rate to shear stress in mayonnaise treatments and with increasing the use of clove extract, the viscosity had a decreasing trend and mayonnaise treatment with 0.7% compared to the control treatment and other mayonnaise treatments had the lowest viscosity index. Sensory evaluators announced the 0.5 and 0.7 treatments as having the lowest score and the mayonnaise treatment with 0.1% as the optimal treatment during the storage period.

Due to the health of food against compounds and pathogens and maintaining the nutritional value of the desired food along with the elimination of pathogens, the use of natural antioxidant extracts such as clove extract as an antioxidant to prevent spoilage in food Perishable like mayonnaise seems essential. Analysis of the obtained results proved the antimicrobial effect of clove essential oil in mayonnaise product. Therefore, it can be claimed that mayonnaise contains clove essential oil, a completely natural and useful new product that, while eliminating the use of chemical preservatives, can maintain the shelf life of the product to an acceptable level and lead to the introduction of a new product as a flavored sauce with desirable nutritional properties.

The aim of this study was to investigate the effects of broccoli powder on the survival of Lactobacillus acidophilus La-5 during 60 days of storage in Mayonnaise sauce. For this purpose, nanoemulsions containing bacteria were prepared and morphological characteristics such as particle size, susceptibility and stability index of Mayonnaise treatments were evaluated. Then, 0/5, 1, 1/5 percent of broccoli powder was used in formulation of mayonnaise with amounts of 100, 200 and 300 mg/kg. Mayonnaise tests included acidity number, peroxide value, pH, emulsion stability index, colorimetric indices (brightness index (*L), yellowness (*b), redness (*a )), survival rate of Lactobacillus acidophilus La-5 during the first production days, 15, 30, 45- and 60. The research was conducted in a complete randomized design with three replications. The results were analyzed by two-way ANOVA based on Duncan's comparison test and SPSS- 22 software. The results showed that with increasing percentage of use of broccoli powder, the emulsion stability index, acid number, Lightness, peroxide value mayonnaise treatments decreased significantly (p≤0/05). Indices of rigidity, pH, increased the size of Mayonnaise particles (p<0/05). The use of nanoemulsions did not have a significant effect on the indices. Only in the probiotic survival index in 300 mg treatment was significantly higher than other treatments (p≥0/05). Finally, mayonnaise treatment had 300 mg of probiotic nanoemulsion and 0/5 percent of broccoli as optimum treatment compared to control and other treatments. The amount of bacteria reached 6/6 logarithmic cycles at the end of the sixth day.

Introduction:

 Sumac, due to its phenolic compounds, strong anti-oxidant strength and anti-coagulation, can be considered as one of the most popular additives in the food industry. The aim of this study was to investigate the synergistic effect of sumac and phosphatidylethanolamine on the chemical properties of mayonnaise.

In this research Sumac extract with 0.5,1 and 1.5 % and phosphatidyl ethanol amine with 0.01, 0.04 and 0.08 were used as native preservative. After extraction of sumac and evaluation of sumac extraction yield, total phenol and free radical inhibition test (DPPH) and Sensory evaluation were performed. Mayonnaise sauce analysis including peroxide index, Totox index, and acidity index were determined in production day, 1st, 2nd and 3rd month. The analysis was done by using completely randomized blocks design in 0.05 level and data were analyzed by two way Analysis variance (ANOVA) and SPSS software.

The results showed that with increasing the use of sumac extract and phosphatidylethanolamine extract, the peroxide and Tutox indices decreased significantly compared to the control (p≥0.05) Also, increasing the level of sumac extract in mayonnaise formulation, significantly increased the acidity index of mayonnaise treatments (p≥0.05). In treatments with higher levels of phosphatidylethanolamine, the increase in acidity of mayonnaise treatments was associated with less intensity during storage (p≥0.05). In the study of sensory properties, it was observed that with increasing the level of sumac extract, the amount of sensory content of the treatments was less on the day of production. Increasing the use of sumac extract the texture and color scores of mayonnaise treatments were significantly decreased (p≥0.05). In general, storage time showed a significant increase in the increasing of all mayonnaise indices (p≥0.05). Finally, the treatment of 1% sumac extract and 0.08% phosphatidyl ethanolamine was selected as the optimal combination. According to the obtained results, mayonnaise containing sumac extract can be introduced to the market as a natural and new functional product, because sumac plant has phenolic compounds, strong antioxidant power and antimicrobial properties. It can be used as one of the additives in the food industry

In this study, the effect of the free extract, nanoliposome, and nanoniosome containing myrtle extract and sodium benzoate as a preservative on microbial, sensory, and chemical properties of mayonnaise during 90 days at 4 °C was investigated at 15 days intervals. The results of chemical tests showed that mayonnaise samples containing nanoliposome and nanoniosome significantly (p < 0.05) reduced peroxide, thiobarbituric acid compared to the control samples. There was a significant difference between the pH of the sauce samples prepared on the first day so that the highest pH (4.2) was related to the sauce sample containing sodium benzoate. The acidity values of all samples were in the standard range (0.62 to 1.4). Microbial results showed that the counts of Escherichia coli and heterofermentative lactobacilli were negative for all treatments and following the standard. During the storage time, the microbial growth of the sauce containing the natural preservative, nanoliposome, and nanoniosome, was effective in controlling mold and yeast and acid-resistant bacteria compared to the control sample (p <0.05). The results of sensory evaluation in this study showed that mayonnaise samples were significantly different in sensory properties during storage time so that the sauce containing free extract had a lower color score. Also, the lowest brightness index (L* = 74.31 ± 1.03) was related to the sauce containing the free extract. Sauce samples containing nanoniosome and nanoliposome had the highest acceptable spreadable property. The results of this study showed that using nanoniosome and nanoliposome containing the myrtle extract can reduce the use of the chemical additive sodium benzoate and this is a step in improving the health of the consumer community.

In order to prevent the growth of pathogenic and spoilage bacteria in food, various chemical preservatives are used. However, due to health problems of these compounds, most food consumers demand the use of natural derived compounds from plant sources as an antimicrobial agent. The aim of this study was to investigate the possibility of replacing sodium benzoate and potassium sorbate preservatives with peppermint essential oil and malva sylvestris extract at two levels of 0.5 and 1% and combination of these compounds at two levels of 0.25:0.25% and 0.5:0.5% as well as study the effect of these compounds on chemical (peroxide value, acidity), sensory and microbial properties of mayonnaise. According to the obtained results; samples containing malva sylvestris extract revealed better antioxidant activity, however, samples containing peppermint had better antimicrobial properties. Additionally, by increasing the concentration of peppermint essential oil up to 1%, the sensory scores of mayonnaise samples decreased. Moreover, the results also showed good antioxidant and antimicrobial activity as well as higher sensory scores of mayonnaise samples containing peppermint essential oil and malva sylvestris extract in combination (0.5: 0.5%). In conclusion, mayonnaise sample containing 0.5% peppermint essential oil and 0.5% malva sylvestris extract was determined as the optimal sample with favorable chemical, antioxidant, sensory and microbial properties.

Among the various active packaging technologies, antimicrobial packaging has been the focus of more recent research. This study aimed to investigate the antimicrobial and antioxidant properties of polypropylene films coated with myrtle and rosemary extract on mayonnaise. Extracts of myrtle and rosemary at 0, 0.1, 0.15 and 0.2% levels were used to cover polypropylene films. Chemical properties of mayonnaise (pH, acidity, peroxide value), Antimicrobial properties against Escherichia coli and Staphylococcus aureus and Candida albicans alone and in the presence of mayonnaise, Sensory properties (Smell, taste, color, overall acceptability) were assessed for 21 days at 7-day intervals at 4 °C. The results showed that with time the rate of change of pH decreased and the acidity increased and in all treatments pH (less than 4.1) and acidity (0.69 - 0.72%) changes were in standard range for 21 days. The peroxide value of mayonnaise stored in polypropylene films was significantly reduced compared to the control. Polypropylene films containing rosemary extract had more antimicrobial activity than myrtle extract. The number of microorganisms control treatment increased with time the number of microorganisms of mayonnaise decreased in the presence of polypropylene films containing myrtle and rosemary extract (p <0.05). Myrtle and rosemary extract increased the overall acceptability of mayonnaise compared to the control by improving smell and taste. Coating of 0.15% rosemary extract with polypropylene films was the best treatment for increasing the shelf life of mayonnaise.

In this research the substitution of sodium benzoate with peppermint essential oil (PEO) was investigated as preservative of Mayonnaise sauce. Firstly, the chemical compounds of PEO was analyzed by gas chromatography-mass spectrometry (GC-MS). After that, the effect of addition of PEO at the levels of 1, 2 and 3% on the physicochemical, sensorial, microbial and rheological properties of Mayonnaise sauce during one month storage was investigated at 10 days intervals. Results of chemical tests indicated that the peroxide value (lower than 10 meq.kg-1) and acidity (0.7 –1.2 %) of all samples are in standard range. Also, the pH of samples was in standard value (lower than 4.1). The counts of Salmonella and E.Coli were negative for all samples. Total count test revealed that the microbial growth was decreased during storage time by increasing of PEO content. Also, the desirability and total acceptance of PEO containing samples was acceptable. According to the results of rheological test, the produced sauces had solid viscoelastic behavior with storage modulus higherthan loss modulus. By considering all properties, the sample containing 2% of PEO was the best sauce. Therefore, we can introduce the Mayonnaise sauce containing peppermint essential oil as a new natural and functional product.

The aim of current paper was to investigate the effect of mono and di-glyceride emulsifiers and xanthan and guar gums on rheological and textural properties of mayonnaise. After formulation of mayonnaise, rheological analysis (Power law, Casson, Bingham and Herschel Bulkley models), optical microscopic images, textural profiles (consistency, adhesion and adhesion force) were performed. The research was conducted in a randomized complete block design and the results were analyzed by one-way ANOVA (α = 0.05) by Minitab software version 17.2. The finding of the fitted rheology tests with Herschel Blakely's model showed that mayonnaise treatments were in the range of this model. The Increase of guar and xanthan gums in excess of 0.333 resulted in pseudoplastic behavior (p≤0.05). Higher values of 0.333% xanthan, guar gums and mono- and di-glyceride resulted in a significant increase in adhesion force and adhesion capability indexes as well as, consistency index significantly decreased (p≥0.05). SEM images indicated that 167% of xanthan gum, 167% of guar gum, and 667% mono- and di-glyceride caused optimal changes in mayonnaise characteristics. Finally, the mayonnaise with 0.167 % xanthan gum, 0.167% guar gum and 0.667% mono- and di-glyceride (T8) was selected as the superior treatment.

Mayonnaise is an oil-in-water emulsion in which, egg yolk as emulsifier and different stabilizers as well as thickeners are used to improve its stability. Egg yolk is a source of cholesterol in mayonnaise which can lead to some serious health problems. In this study, in order to substitute egg, Balangu (Lallementia Royeana) Mucilage and soy protein isolate were used in different proportions to prepare mayonnaise according to the plans drawn up by the optimal mix designed. In this plan, the amount of variable was considered as 0-0.9 gr/100gr mayonnaise for egg yolk and isolated soy protein, and 0-0.75 gr/100gr Mayonnaise for Mucilage Balangu. In the next step the prepared samples were evaluated in terms of textural properties, viscosity, stability, acidity, pH and color. Finally, the results were compared with control sample (including 9% w/w egg and 0.2% Xanthan gum). According to the results obtained, the use of seed Mucilage Balangu and isolated soy protein as alternative eggs is quite possible.

In this research, time dependency of low fat- low cholesterol mayonnaise with 35 and 50% oil at the different concentration of Lepidium perfoliatum seed gum (0.5, 0.75 and 1%) and whey protein concentrate were studied. Data were fitted with famous rheological models. Results showed that all samples had thixotropic behavior and their viscosity decreased with time. The rate and extent of viscosity decay were dependent on the applied shear rate, percent of fat and gum concentration. The viscosity of the samples tended to decay more rapidly at higher shear rates toward an equilibrium viscosity. Samples containing less fat, showed lower viscosity and approached rapidly to the equilibrium. Addition of gum to mayonnaise caused higher viscosity and samples become like the full-fat sample. In this study, the breakdown rate constant did not show a clear trend with increasing gum concentration and shear rate.

Mayonnaise is typical oil in water emulsion prepared from vegetable oil, egg yolk, vinegar, sugar, salt, mustard and a variety of food additives. Among its ingredients, egg yolk is most critical in term of stability of the mayonnaise. Nevertheless, one main problem with egg yolk is its high cholesterol content; therefore different attempts have been carried out to develop low cholesterol sauces with similar characteristics to the real mayonnaise. Employing another emulsifier in addition to egg yolk, or completely replace this important ingredient, provides several advantages, including a decrease in cholesterol content. Therefore, several protein products such as whey and soy protein have been evaluated as emulsifying agents in oil / water emulsions. On the other hand, to achieve mayonnaise with appropriate emulsion properties and high stability, several investigations have been conducted mostly using proteins with various emulsifiers and gums such as xanthan and guar gums. According to the studies identified, whey powder and Tragacanth gum have considerable emulsification and consistency properties. Therefore, the goal of this research was to investigate of the effect of gum tragacanth and whey powder as an emulsifying agent in mayonnaise.
Material and Raw materials characterization
Raw materials wereused in this research in order to production of mayonnaise included vegetable oil (alia GolestanCompany), water, egg, vinegar (varda company), spices, gum tragacanth (herbal local market in gorgan city) and whey powder (Pegah dairy company).
pH measurement and stability test: pH was determined using AOAC standard method (AOAC 2005) at 25 °C. The samples were assessed for the stability test after 24 h storage at 35 °C. Mayonnaise stability was determined after centrifugation (10 min, 2,500 rpm), and was expressed as the volume of separated phase to the total emulsion volume.
Color measurement
Mayonnaise samples were measured for color in the L*, a*, b* system using a Lovibond Colorimeter (Lovibond CAMSystem500).
Sensory analysis
After 1 day storage Sensory characteristics including appearance, color, odor, texture, taste, and overall acceptability were evaluated by 14 semi-trained panel on 5-point hedonic scale (1 0 the least or the lowest; 5 0 the most or the highest).
Viscosity measurement
Viscosity measurements were performed after 24 h storage using a Brookfield viscometer Model RVDV-II(Engineering Lab Inc., Stoughton, Mass., U.S.A) with a spindle no.7 at 25°C.
Texture analysis
Mayonnaise samples were stored in refrigerator for 24 h until texture analysis. The measurements were carried out using a Brookfield texture analyzer (Brookfield LFRA texture analyzer model number 4500 texture prolite) equipped with a 38 mm diameter cylindrical probe at 25 °C.
Statistical analysis: In this study, to evaluate the effect of gum Tragacanth and whey powder on physicochemical and sensory characteristics of low cholesterol mayonnaise, statistical design was used by statistical software minitab (16) which eventually combining multiple of 10 mixed were obtained and also to draw the charts and calculation software Excel 2010 and minitab (16) were used. For this purpose, to show the relationship of each of the dependent variables in the regression model with independent variables, their mixed contour diagram was drawn by the mentioned software from the appropriate equations and also to model data, the coefficient of determination of R2 model was determined.
The results of physicochemical, rheological and sensory tests of low cholesterol mayonnaise have been illustrated in table 1. In terms of stability, viscosity and textural properties, samples containing whey powder and gum tragacantwere appropriate as an egg substitute. Except M5, M8 and M10 samples, other samples were stable, completely. On the other hand, the maximum and minimum viscosity was observed in M6 and M5, respectively. The highest preference belonged to M9.
Table 1 – Experimental results for viscosity, hardness, adhesiveness, cohesiveness, stability and total acceptability for each sample.
sample Viscosity(cp) Hardness(g) Adhessivness(mj) Cohesiveness Stability (%) L* acceptability
M1 8460 213 6.6 0.66 100 81.2 4.28
M2 8615 215.6 6.7 0.65 100 77.6 4
M3 9390 223.2 7.4 0.63 100 77.3 4.14
M4 10910 268.5 9 0.63 100 77.6 3.71
M5 4315 100.6 4.9 0.76 54.3 70.2 4.14
M6 13998 301.5 18.2 0.63 100 78.4 4.28
M7 9925 240 7.7 0.65 100 77.3 4.28
M8 5580 125 5.3 0.69 58.5 74.1 4.28
M9 9700 226.5 7.6 0.66 100 70.2 4.57
M10 5505 111 5.2 0.71 78.7 65.1 4.28
The numbers were obtained from 3 replications.
Considering optimization of low cholesterol mayonnaise formulation and study of its properties, it was revealed that 2.17 g egg, 5.28 g whey powder and 2.74 g tragacanth was an appropriate mixture in order to substitute egg in mayonnaise and making of low cholesterol product.

A new gum was isolated from the roots of Acanthophyllum glandulosum. The incorporation of hydrocolloids is a suitable alternative to stabilize o/w emulsions against creaming. The effect of gum concentration and substitution on rheological properties and stability of o/w emulsions formulated using Chubak gum was studied in mayonnaise. In mayonnaise preparation, egg yolk was partially replaced by Chubak gum at the levels of 25, 50, 75 and 100% of total egg yolk. All samples exhibited shear-thinning flow behavior, which indicated a decrease in viscosity with increased shear rate and the detected from Herschel-Bulkley's model parameters: yield stress (τ0), consistency coefficient (K), and flow behavior index (n) were highly affected by gum addition. The addition of gum has increased the yield stress and consistency. Excellent emulsion stability was maintained. Hence, the results indicated that regarding to the desirable level of chubak gum, creation of low cholesterol mayonnaise with properties closely matching those of commercial ones was possible.

The goal of this study was applying the genetic algorithm–artificial neural network (GA-ANN) modeling to predict the antibacterial effect of annatto dye on Escherichia coli population in mayonnaise. Annatto has antimicrobial and antioxidant properties in foods. Annatto dye was extracted and after filtration and concentration, was dried by vacuum oven. In this study, sauce samples containing 0, 0.1, 0.2 and 0.4 percent of annatto dye were prepared and stored at 4 and 25 ˚C. Sampling and colony counting were performed during 17 days and in triplicate. In order to predict the Escherichia coli population multi-layer perceptron neural network with 3 inputs and 1 output were used. Genetic algorithm method was used to optimization number of neurons in ANN hidden layer. The results showed a network with 7 neurons in hidden layer and using a Sigmoid tangent transfer function and the Levenberg–Marquardt (LM) optimization technique and 30%-20%-50% for training/ testing/ validating process can be well predict the Escherichia coli population (r=0.999) in the presence of annatto dye. Sensitivity analysis results by optimum ANN showed the storage time as the most factor for the predicting the Escherichia coli population.

Flaxseed has high content of essential fatty acids, tocopherols, fiber and antioxidant compounds. Therefore using flaxseed powder in different food products can have useful role in diet. In this research, flaxseed powder at 4 levels (4%, 8%, 12%, and 16%) added to fat-reduced mayonnaise and during three months of storage was compared with blank sample in properties such as water content, ash content, protein, oil, pH, acidity, microbial content, heat stability and organoleptic properties. When amount of flaxseed powder increased, oil and protein content of mayonnaise samples were increased. Stability and heat stability of samples were decreased when flaxseed powder were used at higher level (>8%). All samples were at standard range in pH, acidity and microbial content. Sensory evaluation indicated that mayonnaise with 8% of powder in some properties such as odor, flavour, texture, total acceptability has the highest value. Results of this study showed that flaxseed powder can be used in formulation of low fat mayonnaise and it can be as a new functional product in the food market.