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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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325001188 |
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