Effect of high-pressure processing on quality and stability of green mango blended mayonnaise

The present work was aimed to study and optimize the high pressure treated green mango blended mayonnaise in terms of oxidative and emulsion stability, as a function of technical parameters; pressure intensity, dwell period and level of green mango pulp. Mayonnaise samples were treated at different...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science and technology 2017-07, Vol.54 (8), p.2341-2350
Main Authors: Sethi, Swati, Chauhan, O. P., Anurag, Rahul K.
Format: Article
Language:English
Subjects:
Anisidine
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Condiments
Emulsions
Fatty acids
Food processing industry
Food quality
Food Science
Fruits
High pressure
Mayonnaise
Nutrition
Optimization
Original
Original Article
Peroxide
Pressure
Pulp
Response surface methodology
Stability analysis
Studies
Surface stability
Variance analysis
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The present work was aimed to study and optimize the high pressure treated green mango blended mayonnaise in terms of oxidative and emulsion stability, as a function of technical parameters; pressure intensity, dwell period and level of green mango pulp. Mayonnaise samples were treated at different combinations of pressure (400–600 MPa), holding time (5–10 min) and level of green mango pulp (10–30%) following Box–Behnken design. Mayonnaise quality was evaluated in terms of oxidative stability and emulsion stability using response surface methodology to optimize the best possible combination among all. Analysis of variance showed that the second-order polynomial model fitted well with the experimental results. Pressure and time were the most important factors determining the oxidative stability (free fatty acids, peroxide value and anisidine value) whereas; the emulsion stability (creaming and thermal creaming) was most significantly affected by the level of green mango pulp. The optimized conditions for preparing green mango blended mayonnaise with high oxidative and emulsion stability were: 435 MPa pressure, 5 min of holding time with the addition of green mango pulp at the rate of 28%. The product prepared at optimum conditions showed good correlations between predicted and actual values.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-017-2674-9