- 期刊
應用低甲氧基果膠開發低脂蛋黃醬
Development of Low-Fat Mayonnaise from Low-Methoxy1 Pectin
摘要
目的 蛋黃醬是利用蛋黃，將醋與油脂乳化，再添加食鹽和香辛料等製成之風味獨特的製品。所用油脂採用植物油，在蛋黃醬中油脂會以微細粒的狀態分散於水相中。呈乳化狀態的蛋黃醬很容易被消化、吸收，又因為使用多量植物油，所以熱量很高。低甲氧基果膠的凝膠能在食品中分散成小粒子，以模仿脂肪球在乳化系統中的性質，再加上其凝膠作用只需鈣離子等二價陽離子的參與，不需要糖分的添加，因此常被應用於具乳化性質之低脂食品中作為代脂使用。本研究即以低甲氧基果膠取代蛋黃醬中的部分脂肪含量，以製作低脂蛋黃醬。 方法 本研究利用低甲氧基果膠作為代脂材料，配合反應曲面法(RSM)，來探討所添加之低甲氧基果膠含量、大豆油含量及鈣離子含量等因子，在低脂蛋黃醬製作中所表現出之組合效果，探討其間的交互作用，並找出最佳的條件組合配方。測定之品質項目包括濃稠度、黏度、乳化安定性及整體接受性等，此外並進行貯藏試驗。 結果 大豆油濃度及低甲氧基果膠濃度的變化對於所得低脂蛋黃醬產品之黏度、乳化安定性、濃稠度及整體接受性均具有顯著影響，而氯化鈣濃度則均不具有顯著作用。本研究根據整體接受性得出最適之條件組合為大豆油17.5%，低甲氧基果膠0.1%，氯化鈣1.0%。經5°C及10°C貯藏四週後之結果，發現本研究所得低脂蛋黃醬製品和作為對照組之傳統蛋黃醬間在整體接受性上不具顯著差異。 結論 利用最適操作條件組合進行適當性評估後，證實所得的各個反應性狀之模式方程式均十分適當，此亦表示反應曲面法適用於低脂蛋黃醬製作的探討。此外，由此最適操作條件所開發出之低脂蛋黃醬製品之整體接受性經貯藏後相當於傳統的蛋黃醬製品。
並列摘要
Objectives. Mayonnaise is manufactured by mixing vinegar, vegetable oil, salt, spices and an emulsifier. The oil is dispersed as small particles in the water phase of mayonnaise. Mayonnaise can be digested and absorbed because of its emulsive state, but it is high in calories because of its high vegetable oil content. The gel of low-methoxy1 pectin tends to be sheared into small particles, which mimics the physical and organoleptic characteristics of fat globules in emulsified foods. In addition, its gelation requires only divalent cations, such as calcium ion, without the addition of sugar. These properties make low-methoxy1 pectin a suitable fat replacer in the development of low-fat emulsion-type foods. Methods. In this study, we manufactured mayonnaise but replaced vegetable oil with low-methoxy1 pectin. The combined effects of low-methoxy1 pectin, calcium ion, and soybean oil were then elucidated by response surface methodology (RSM). Items tested included stiffness, viscosity, emulsion stability and overall acceptability to the consumer. Storage experiments were also conducted. Results. Concentrations of soybean oil and low-methoxy1 pectin exerted significant effects on the variation of viscosity, emulsion, stability, stiffness, and overall acceptability. Moreover, the concentration of calcium chloride had insignifcant effects. The optimum conditions which produced the best overall acceptability were 17.5% soybean oil, 0.1% low-methoxy1 pectin, and 1.0% calcium chloride. The differences in overall acceptability between the low-fat mayonnaise produced in the laboratory and traditional mayonnaise (control) were insignificant after four weeks storage at 5℃ and 10℃, respectively. Conclusions. The equations obtained by RSM were confirmed to be adequate after optinsizing the combination of variables. The RSM was suitable for the development of low-fat mayonnaise. Our low-fat mayonnaise showed no significant difference in overall acceptability when compared with traditional mayonnaise.