Characterization, sensory evaluation and oxidative stability of reduced-fat mayonnaise formulated with polysaccharides extracted from mangosteen peels as fat replacer

Characterization, sensory evaluation and oxidative stability of reduced-fat mayonnaise formulated with polysaccharides extracted from mangosteen peels as fat replacer

Polysaccharides extracted from mangosteen peels (MPPS) were employed as fat replacer to develop reduced-fat mayonnaise. The partial oil substitution of 25, 35, 45, and 55 %, designating the samples as MP25, MP35, MP45 and MP55, was conducted and their chemical composition, caloric value, microscopic...

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Bibliographic Details
Main Authors: Nhu Bich Ma, Nhat Minh Tran, Phu Hoang Trinh, Thong Duy Vo, Linh Tran Khanh Vu, Nu Minh Nguyet Ton, Ngoc Lieu Le
Format: Article
Language:English
Published: Elsevier 2025-03-01
Series:Journal of Agriculture and Food Research
Subjects:
Oil substitution
Polysaccharides
Rheological
Texture
Lipid oxidation
Size distribution
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154325001188
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