Document Type : Research Paper
Abstract
Gum is used to stabilize mayonnaise emulsion in industry. The present study investigated the effect of
carboxymethyl cellulose (CMC) with gum tragacanth (T) on the physicochemical and sensory properties of
mayonnaise after 1 and 30 d of storage. T contents from zero (control) to 100% in the CMC was used to
produce mayonnaise. The results of rheology were analyzed using the Herschel-Bulkley model which
indicated that all samples showed pseudoplastic behavior and exhibited weak gel-like behavior in the
studied frequency range. The stability of the samples increased as the content of T increased to ≥50% after
30 d of storage. Results from color measurement showed that use of T at most concentrations decreased the
L* and increased the a* and b* of the samples. The microstructural images and sensory evaluation showed
no significant difference from the control over both periods of storage. The results of this study indicate
that ≥50% T increased water binding capacity, stability, continuous phase viscosity, and rheological
behavior and produced acceptable sensory scores confirming that it is appropriate for replacement of a
percentage of CMC in the mayonnaise samples.
Keywords
Main Subjects
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