| Summary: | 碩士 === 國立嘉義大學 === 動物科學系研究所 === 101 === The purpose of this study is to use yolk granules as low cholesterol emulsifier, and use potato starch solution mixed with guar gums as fat replacer to produce low cholesterol and reduced fat mayonnaise. Experiment I: Studying composition of yolk and yolk granules, and choosing the best group of edible gums (Xanthan, guar gums and sum of two) and potato starch solution. As result shown: (1) Granules contained significantly more proteins, and less lipids and total cholesterol content than yolk (P < 0.05); (2) The apparent viscosity of potato starch solution was greatly increased by no charged gums (Guar gums) (P < 0.05); (3) The water loss rate of potato starch solution was greatly decreased by no charge gums (Guar gums). Experiment II: Using different emulsifiers (yolk and yolk granules), guar gums content (0.25% and 0.5%) and potato starch content (5% and 10%) to produce low cholesterol and reduced fat mayonnaise, storing for 7 weeks at 4℃, and sampled fortnightly to analyze the quality of products. As result shown: (1) The pH value of mayonnaise by yolk granules emulsifier was much larger than yolk emulsifier (P < 0.05); (2) The b value of mayonnaise by yolk granules emulsifier was much smaller than yolk emulsifier (P < 0.001); The L value of mayonnaise was increased by lowering oil content of mayonnaise (P < 0.001); (3) The apparent viscosity of mayonnaise was greatly increased by using yolk granules as emulsifier and adding 10% potato starch (P < 0.05); (4) The emulsion stability of mayonnaise was greatly increased by adding potato starch and guar gums (P < 0.05), and no significant emulsion stability difference were found between yolk and yolk granules; (5) The total plate count of mayonnaise was greatly increased by using yolk granules as emulsifier (P < 0.001), and also by adding potato starch and guar gums (P < 0.001); (6) The peroxide value of mayonnaise was effectively decreased by adding 0.5% guar gums and 10% potato starch (P < 0.05); (7) The acid value of mayonnaise was greatly increased by lowering fat, and 0.5% guar gums group was lower than 0.25% guar gums group (P < 0.001); (8) Concerning the sensorial evaluation, 10% potato starch group has higher color and texture score than 5% potato starch (P < 0.05), while the total score was similar within treatments.
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