| dc.creator |
Akoglu, Aylin |
|
| dc.creator |
Cakir, Ibrahim |
|
| dc.creator |
Cakmakci, M. Lutfu |
|
| dc.creator |
Karahan, Aynur Gül |
|
| dc.date |
2018-04-30T21:00:00Z |
|
| dc.date.accessioned |
2020-10-06T11:00:29Z |
|
| dc.date.available |
2020-10-06T11:00:29Z |
|
| dc.identifier |
aea768dd-ab50-4581-ad9e-1f3820acf696 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/aea768dd-ab50-4581-ad9e-1f3820acf696/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/69291 |
|
| dc.description |
In the present study, the effects of bacterial cellulose on the sensory evaluation and rheological behavior of fat-reduced mayonnaise were examined. Oil content of samples was reduced from 75% to 60% and replaced by BC at levels of 0.25%, 0.50%, 0.75%, 1% and 2%. The pH of the control sample was significantly lower (P<0.05) than that of groups containing BC and the control sample had higher viscosity than the other groups. All samples were found to exhibit non-Newtonian pseudoplastic behavior. The results of sensory evaluation indicated that there was no significant difference (P<0.05) between groups in terms of smell, thickness, oiliness and aftertaste. BC could therefore be used as a fat replacer in the production of fat reduced mayonnaise. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Effects of bacterial cellulose as a fat replacer on some properties of fat-reduced mayonnaise |
|
| dc.type |
info:eu-repo/semantics/article |
|