Investigation of the possibilities of using oleaster fruit flour in the production of low-fat- low-cholesterol mayonnaise

Yıl 2023, , 137 - 144, 24.03.2023

Naciye Ünver , Şerafettin Çelik , Sema Sayar , Berfin Ergün , Yasin Yakar

https://doi.org/10.29050/harranziraat.1196007

Cited By: 1

Öz

The aim of the study is to investigate the possible usage of oleaster fruit flour (OFF) (Elaeagnus angustifolia) in mayonnaise formulation by reducing the fat and egg yolk ratios. Mayonnaise samples with four different formulations as control, low-fat low-cholesterol mayonnaise-I (LFCM-I), low-fat low-cholesterol mayonnaise-II (LFCM-II) and low-fat low-cholesterol mayonnaise-III (LFCM-III) were produced. The oil, egg yolk and sugar ratios were decreased with the incremental percentage of OFF. The substitution of egg yolk and fat in the mayonnaise formula by the addition of OFF caused an increase in pH value, viscosity, firmness, consistency and work of shear, whereas a decrease in the acidity, total cholesterol content, peroxide value, TBARs value and conjugated dienes ratio. Considering all of the physical and chemical analysis results, the OFF can be used as a fat and egg yolk substitute in the mayonnaise formula; however, it was concluded that the mayonnaise-like sauce, which has higher emulsion stability and better physical characteristics, can be obtained by combining OFF with various stabilizers.

Anahtar Kelimeler

Oleaster fruit flour, viscosity, cholesterol content, peroxide value, consistency

İğde meyve unu kullanılarak az yağlı-düşük kolesterollü mayonez üretimi ve karakterizasyonu

Öz

Bu çalışmanın amacı, mayonez formülasyonunda yağ ve yumurta sarısı yerine iğde meyvesi ununun (İMU) (Elaeagnus angustifolia) olası kullanımını araştırmaktır. Kontrol, düşük yağlı düşük kolesterollü mayonez-I (DYDKM-I), düşük yağlı düşük kolesterollü mayonez-II (DYDKM-II) ve düşük yağlı düşük kolesterollü mayonez-III (DYDKM-III) olmak üzere dört farklı formülasyona sahip mayonez örnekleri üretildi. Artan İMU yüzdesi ile yağ, yumurta sarısı ve şeker oranları düşürüldü. Mayonez formülünde yumurta sarısı ve yağın İMU eklenmesiyle ikame edilmesi mayonezin pH değerinde, viskozitesinde, katılığında, kıvamında ve kayma işinde artışa neden olurken; asitliğinde, toplam kolesterol içeriğinde, peroksit değerinde, TBA değerinde ve konjuge-dien oranında azalışa neden olmuştur. Tüm fiziksel ve kimyasal analiz sonuçları göz önüne alındığında, İMU’nun mayonez formülasyonunda yağ ve yumurta sarısı ikamesi olarak kullanılabileceği; ancak, daha yüksek emülsiyon stabilitesine ve daha iyi fiziksel özelliklere sahip olan mayonez benzeri sosun İMU'nun çeşitli stabilizatörlerle kombine edilmesiyle elde edilebileceği kanısına varılmıştır.

Anahtar Kelimeler

İğde meyvesi unu, viskozite, kolestrol içeriği, peroksit değeri, kıvam

Kaynakça

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