The stabilisation of low-fat mayonnaise by whey protein isolate-microbial exopolysaccharides (weissella confusa W-16 strain) complex

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dc.authoridZeynep Hazal Tekin Çakmak / 0000-0002-3369-3128en_US
dc.authorscopusidZeynep Hazal Tekin Çakmak / 57222317674en_US
dc.authorwosidZeynep Hazal Tekin Çakmak / W-1211-2019en_US
dc.contributor.authorYalmancı, Dilara
dc.contributor.authorDertli, Enes
dc.contributor.authorTekin Çakmak, Zeynep Hazal
dc.contributor.authorKarasu, Salih
dc.date.accessioned2023-03-02T13:31:45Z
dc.date.available2023-03-02T13:31:45Z
dc.date.issued2023en_US
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractThis study aims to evaluate the fat-substituting feature of the complex of whey protein isolate (WPI) and dextran structure exopolysaccharide (EPS) synthesised by Weissella confusa JCM 1093 strains in mayonnaise samples. The flow behaviour, frequency sweep and three interval thixotropy test properties of the samples were compared with the control groups. Thermal loop test was applied to determine the emulsion stability of the samples. Oxidative stability was tested with OXITEST, and induction period values were compared. K values of the samples varied between 20.05 and 169.13 Pa.s(n) and the n values vary between 0.133 and 0.383. Samples showed pseudoplastic behaviour (n < 1). G' of all samples is greater than G, meaning that all samples showed a solid-like behaviour like conventional mayonnaise. The complex of 2% EPS and 5% WPI provided a solid structure and improved the physical stability of low-fat mayonnaise. The results showed that the samples had high physical stability when they experienced thermal stress at low and high temperatures. As a result, the WPI and EPS complex can be used as a fat replacer for improving the rheological properties, emulsion and oxidative stability in low-fat mayonnaise samples.en_US
dc.identifier.citationYalmanci, D., Dertli, E., Tekin Cakmak, Z. H., & Karasu, S. The stabilization of low‐fat mayonnaise by whey protein isolate‐microbial exopolysaccharides (Weissella confusa W‐16 strain) complex. International Journal of Food Science & Technology.en_US
dc.identifier.doi10.1111/ijfs.16287en_US
dc.identifier.issn0950-5423en_US
dc.identifier.issn1365-2621en_US
dc.identifier.scopus2-s2.0-85146811281en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttp://dx.doi.org/10.1111/ijfs.16287
dc.identifier.urihttps://hdl.handle.net/20.500.12713/3886
dc.identifier.wosWOS:000918471500001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorTekin-Çakmak, Zeynep Hazal
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEmulsion Stabilityen_US
dc.subjectExopolysaccharideen_US
dc.subjectFat Substitutesen_US
dc.subjectMicrobial Polysaccharidesen_US
dc.titleThe stabilisation of low-fat mayonnaise by whey protein isolate-microbial exopolysaccharides (weissella confusa W-16 strain) complexen_US
dc.typeArticleen_US

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