title: A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate.
abstract: The aim of this study was to optimize the mixture proportion of low cholesterol mayonnaise containing wheat germ protein isolate (WGPI) and xanthan gum (XG), as emulsifying agents in mayonnaise preparation. The mayonnaise prepared with different combinations of WGPI, egg yolk (0-9 % of each component) and XG (0-0.5 %). The optimized mixture proportions of low cholesterol mayonnaise were determined by applying the optimal mixture design method to acquire the mayonnaise with proper stability, texture, rheological properties and sensory scores. Optimum values of WGPI, XG and egg yolk in the mixture were found to be 7.87 %, 0.2 % and 0.93 %, respectively (of 9 % egg yolk). The WGPI, due to unique functional properties, had the greatest effect on properties of mayonnaise samples. Moreover, combination of XG and WGPI, improved the stability, heat stability, viscosity, consistency coefficient and textural properties of product. However, the overall acceptance was maximum in a mixture contained high amount of WGPI and XG and low amount of egg yolk. The results of this research showed the feasibility of preparation a low cholesterol mayonnaise by application a desirable combination of WGPI, XG, and egg yolk, with comparable properties those of the conventional mayonnaise.
authors.affiliation: Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Basij Square, 49138-15739 Iran.
authors.forename: Mahshid
authors.initials: M
authors.lastname: Rahbari
authors.affiliation: Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Basij Square, 49138-15739 Iran.
authors.forename: Mehran
authors.initials: M
authors.lastname: Aalami
authors.affiliation: Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Basij Square, 49138-15739 Iran.
authors.forename: Mahdi
authors.initials: M
authors.lastname: Kashaninejad
authors.affiliation: Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Basij Square, 49138-15739 Iran.
authors.forename: Yahya
authors.initials: Y
authors.lastname: Maghsoudlou
authors.affiliation: Department of Food Science and Technology, Baharan Institute of Higher Education, Gorgan, Iran.
authors.forename: Seid Soheil Amiri
authors.initials: SS
authors.lastname: Aghdaei
keywords: Low cholesterol mayonnaise; Mixture design; Wheat germ protein isolate; Xanthan