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Effects of Physalis angulate fruit powder and tragacanth gum as an egg replacer to produce dietic mayonnaise sauce

Document Type : Research Paper

Authors

1 Department of Food Science and Technology, Shar-e-Ghods Branch, Islamic Azad university, Tehran, Iran

2 Department of Food Science and Technology, Shahr-e-Ghods Branch, Tehran, Iran

3 Instructor, Department of Food Science and Technology, Islamic Azad University, Ghods Branch, Tehran, Iran

Abstract

Extensive research has been conducted in many industries, including the mayonnaise industry, to explore the use of fat substitutes and to create useful products, which is especially relevant given the growing prevalence of obesity and its associated illnesses in society. In this study, mayonnaise was formulated with varying concentrations of eggs (0, 4.15, 7.15, 10.15, and 13.15%) mixed with Physalis fruits and tragacanth gum, as well as their combination. The mayonnaise was stored at 4°C during manufacturing and over a 6-month period. Tests for pH levels, emulsion stability, particle sizes, peroxide index, viscosity measurements, colorimetric analysis for brightness (L*), yellowness (b*), and redness (a*) values were conducted in addition to testing for molds and yeasts. The data was processed using SAS statistical software version 9.3, employing Duncan's multivariate method for comparing means and with a 95% confidence interval (α = 0.05). The findings demonstrated that for the control treatment, there was a statistically significant divergence (p ≤ 0.05) between the significance index for each predictor and the control treatment. The comparison of the collected results showed that the usage of 3% Physalis angulate fruit and 6% tragacanth gum had no considerable effect on the observed factors. But, when values increased above these percentages, it led to a decrease in brightness index (L*) and yellowness (b*). Additionally, parameters such as particle size indicators, yellowness, cohesiveness, adhesion force, acid number, peroxide index, viscosity, pH, redness index (a*) along with molds and yeasts numbers were substantially higher than standard treatment after 6 months of storage (p≤0.05). Consequently, it was concluded that using 3% Physalis fruit and 6% tragacanth gum was the most optimal option for this treatment.

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References
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Food Engineering Research
Volume 22, Issue 2 - Serial Number 75
Autumn and winter
March 2024
Pages 21-44
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