Application of plasma technology for developmentof low-fat mayonnaise using medium-chain fatty acids

• Main Authors: HSU, HENG-I, 許恆毅
• Other Authors: HO, JOU-HSUAN
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/xsf6uy

碩士 === 東海大學 === 食品科學系 === 106 === The objective of this research is divided into two segment where the first segment is the development of functional low-fat mayonnaise using medium-chain triglycerides and polysaccharide gum. The scope of this segment is to analyze the physical and chemical properties of functional low-fat mayonnaise. The use of medium-chain fatty acids and polysaccharide gum can significantly reduce the number of calories present in the mayonnaise. In the rheological segment, as the amount of medium-chain fatty acid increase, the sample viscosity tends to decrease. However, there is a sign of an increase in viscosity. In the particle size analysis and microstructure, it can be found that there is no significant difference between the emulsion droplet distribution and the emulsion droplets in the MCT group and the soybean oil control group. From the sensory part perspective, the addition of MCT generally does not affect the overall acceptance of mayonnaise, and even the phenomenon of improvement, and among the consumers’ choices, the products of MCT group are most favored by consumers. The second part of this research is the use of plasma sterilization technology to improve the quality of functional low-fat mayonnaise and observe the effect of plasma treatment on the oxidation of mayonnaise. The results show that 10 minutes of plasma treatment able to reduce Log of E. Coli by 2.12 to 2.52 Log and 2.19 to 2.35 log for Salmonella, with a little effect in resulting oxidation product. In the future, MCT enriched with saturated fatty acids can be added to mayonnaise according to the demand to improve the functionality of the product. At the same time, the consumer's preference for the product can be improved.