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Fat-reduced mayonnaise formulated with chia (Salvia hispanica L.) seed powder: Characterization, sensory evaluation, and rheological behavior | ||
| نشریه فرآوری و نگهداری مواد غذایی | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 29 آذر 1404 | ||
| نوع مقاله: مقاله کامل علمی پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22069/fppj.2025.23743.1884 | ||
| نویسندگان | ||
| سید رضا موسوی راد1؛ سهیلا زرین قلمی* 2؛ مریم پاکپور3 | ||
| 1علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان | ||
| 2دانشگاه زنجان/هیات علمی | ||
| 3انستیتو پاسارگاد، تهران، ایران | ||
| چکیده | ||
| ABSTRACT Background and Purpose: This study aimed to evaluate the feasibility of incorporating whole chia seed powder as a functional replacer in mayonnaise. The effects of substituting 5–20% of the oil content with chia seed powder on physicochemical parameters (pH, emulsion stability, and peroxide value), rheological behavior, and sensory attributes (color, odor, taste, texture, and overall acceptability) were investigated to determine the optimal substitution level for maintaining product stability and consumer acceptance. Considering that chia is naturally rich in omega-3 fatty acids and other bioactive compounds, its incorporation also offers potential for the development of mayonnaise as a functional food product. Therefore, this study aims to evaluate the feasibility of using whole chia seed powder as a functional ingredient in mayonnaise . Materials and Methods: Mayonnaise formulations were prepared by replacing 5%, 10%, 15%, and 20% of the oil phase with chia seed powder. Samples were stored at 4 °C for 90 days. Physicochemical properties (pH, emulsion stability, and peroxide value), rheological parameters, and sensory attributes (color, odor, taste, texture, and overall acceptability) were evaluated at regular intervals. Fundings: The addition of chia seed powder slightly increased pH values but within acceptable limits (≤ 4). Emulsion stability improved with increasing chia levels, attributed to the mucilaginous hydrocolloids. Rheological analysis confirmed shear-thinning flow (n<1) with increased viscosity at higher substitution levels, best described by the Herschel–Bulkley model. PV values increased significantly during storage; samples with up to 10% chia remained below the standard limit (≤2 meq O₂/kg oil), whereas 15% and 20% exceeded this after 60 days due to the high PUFA content of chia. Sensory analysis showed that color scores declined with increasing chia, while taste and texture acceptability were negatively affected at ≥15%. Samples containing up to 10% chia maintained sensory scores comparable to the control. outcomes . Conclusion: Incorporating chia seed powder into mayonnaise improves emulsion stability, viscosity, and functional properties while contributing bioactive compounds. However, oxidative stability decreased at higher substitution levels, as elevated PUFA content outweighed the antioxidant effects of chia, leading to PV values above acceptable limits beyond 60 days. Sensory evaluation confirmed that substitution up to 10% provided acceptable outcomes in terms of taste, texture, and overall quality, comparable to the control. These findings suggest that whole chia seed powder can be effectively applied at ≤10% substitution as a functional ingredient to produce nutritionally enhanced mayonnaise without compromising safety, stability, or consumer acceptance. chia seed substitution achieved acceptable sensory outcomes. This finding is significant, as it suggests that Keywords: Mayonnaise, Chia seed powder, Physicochemica l properties, Rheological characteristics, Sensory parameters | ||
| کلیدواژهها | ||
| Mayonnaise؛ Chia seed powder؛ Physicochemica l properties؛ Rheological characteristics؛ Sensory parameters | ||
| مراجع | ||
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