Development of mayonnaise with substitution of oil or egg yolk by the Addition of chia (salvia hispanica l.) mucilage / (Record no. 147934)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02403nab a22002417a 4500 |
| 850 ## - HOLDING INSTITUTION | |
| Holding institution | เอกสารภาษาไทย (ชั้น 5) |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 181114b2561 xxu||||| |||| 00| 0 eng d |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) | |
| Classification number | Repr.F7 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Fernandes, Sibele Santos. |
| 245 10 - TITLE STATEMENT | |
| Title | Development of mayonnaise with substitution of oil or egg yolk by the Addition of chia (salvia hispanica l.) mucilage / |
| author | Sibele Santos Fernandes and Myriam de las Mercedes Salas Mellado |
| 500 ## - GENERAL NOTE | |
| GENERAL NOTE | สนใจติดต่อขอรับบริการเอกสารฉบับเต็มที่ one stop service (สำนักหอสมุดฯ) หรือ e-mail ([email protected]) โทร. 0 2201 7254-56, 0 2201 7287-89 (จัดเก็บชั้น 5 - Repr.F7) |
| 518 ## - Year/Month of cataloging | |
| Year/Month | YJ2018 M12 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Chia mucilage is formed by the hydration of chia seeds and presents characteristics that potentiate its application as substitute of fat in several foods. In this study, mayonnaises were prepared with different levels of freeze‐dried chia mucilage instead of oil or egg yolk. The substitution of oil in mayonnaise promoted increased stability and texture parameters, and the mayonnaise substituted by egg yolk presented similar stability and texture parameters as the control mayonnaise. The substitution of oil in mayonnaise was about 50% with 45% oil substitution, whereas for the mayonnaise with 35% of egg yolk replacement it was about 0.94%. Sensorially, an inverse relation was found, the mayonnaises with substitution of the egg yolk that presented a smaller reduction of the lipid content, presented better sensory acceptance than the mayonnaise with substitution of the oil. Therefore, the results indicated that chia mucilage has potential to substitute part of the amount of oil in the mayonnaise formulation. As for the use of the mucilage in the substitution of the egg yolk, it is not possible to promote a significant reduction in the lipid content nor maintain emulsion stability. |
| 648 ## - SUBJECT ADDED ENTRY--CHRONOLOGICAL TERM | |
| Chronological term | FOOD61M11 |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Chia seed. |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Emulsion. |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Fat replacement. |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Sensory analysis. |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Technological properties. |
| 700 1# - Added Entry-Personal Name | |
| Name | Salas Mellado, Myriam de las Mercedes. |
| 773 ## - Host Item Entry | |
| Title | Journal of Food Science. |
| Related parts | 83(1)2018:74-83 |
| International Standard Serial Number | 0022-1147 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| -- | 153401 |
| 648 ## - SUBJECT ADDED ENTRY--CHRONOLOGICAL TERM | |
| -- | 160788 |
| 650 #0 - Subject-Topical Term | |
| -- | 137070 |
| 650 #0 - Subject-Topical Term | |
| -- | 160790 |
| 650 #0 - Subject-Topical Term | |
| -- | 153402 |
| 650 #0 - Subject-Topical Term | |
| -- | 160791 |
| 650 #0 - Subject-Topical Term | |
| -- | 153403 |
| 700 1# - Added Entry-Personal Name | |
| -- | 153404 |
No items available.
