Utilization of Fiber Obtained from Barley Malt Pulp as a Fat Substitute in the Production of Low Fat Mayonnaise

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 4, Volume 19, Issue 2 - Serial Number 80, May and June 2023, Pages 247-258   

Document Type: Research Article

DOI: 10.22067/ifstrj.2022.72465.1096

Authors

Amir Mansouri Yarahmadi; Peyman Rajaei^* ; Sara Movahhed

Department of Food Science and Technology, Islamic Azad University, Varamin Pishva Branch, Varamin, Iran

Abstract

Introduction
Introduction: Mayonnaise is one types of sauces that has always been loved and preferred by consumers because of its unique texture and taste. Sauce is a semi-solid or liquid food ingredients that consists of emulsifying edible vegetable oils (at least 66%) in a liquid phase including vinegar, water, lemon juice, and egg yolk (Bortnowska and Makiewiewicz, 2006). According to the National Standard of Iran (No. 2454), if the amount of fat in mayonnaise is reduced by at least 25% (from 66% of fat), it is considered reduced fat mayonnaise, and if it is reduced by 50% in fat, mayonnaise is considered low-fat. (National Standard of Iran 2454, 1394). Fibers are edible parts of plants or similar carbohydrates that cannot be absorbed in the gut and only irritate the gut. Dietary fiber contains polysaccharides, oligosaccharides, lignin and related plant materials. Dietary fiber intake can reduce the risk of cardiovascular disease, high blood pressure, diabetes, obesity, cancer and some gastrointestinal disorders. They can alter tissue properties, eliminate hydration, stabilize high-fat foods and emulsions, and improve shelf life (Zhang et al., 2017). Barley (Avena sativa L.) is an important crop with about 21 million tons annually production worldwide. The seed has been used to raise public awareness about the health benefits of beta-glucan, which helps lower blood cholesterol and glucose levels. Protein is the second most abundant element (12 to 20%) in barley after starch, which contains organic amino acids, due to its high lysine content because globulins make up 70 to 80% of total barley protein. Alcohol-soluble prolamins, on the other hand, are the main storage proteins in other cereals (Nito et al., 2015).
 
Materials and Methods
 In this study, nitrate, ethanol, methanol, chloroform, ethylene glycol and acetic acid were prepared from Merck Company (Germany) and sunflower oil from Rana Company, vinegar from Somayeh Company, salt from Aali Company, sugar from Pardis Company, mustard from Bijan Company and Barley Malt Pulp was prepared from Behnoosh Company. Chemical extraction method was used to extract fiber. (Salehifar and Fadai Noghani, 2013). To prepare the mayonnaise samples, the powder ingredients including salt, mustard and sugar, vinegar and water were first mixed well and uniformly with a mixer (IKA WERK, Germany). Then, according to the formulation, the fiber extracted from barley malt pulp was gradually added to the above mixture, which was stirring, and the eggs were added to the mixture and mixed thoroughly to obtain a uniform composition. At this stage, the oil was added dropwise with continuous pouring. Finally, the samples of mayonnaise prepared were kept at refrigerator for further analysis. In all samples, the amount of sugar (11.5 g), white vinegar (23.1 g), eggs (39.45 g), salt (4.50 g), water (24.6 g) was constant (Bostani et al., 2011). In this study, in order to reduce the amount of oil, it was replaced with fiber extracted from barley malt pulp at five levels of 0, 5, 10, 15 and 20% (w / w).
 
 
Results and Discussion
 The effect of replacing different percentages of fibers extracted from barley malt pulp with fat at levels (5, 10, 15 and 20%) on physicochemical properties (fat, fiber, ash, viscosity and colorimetry (L*) a*, b*) and sensory characteristics (taste, smell, color, texture and general acceptance) were determined using analysis of variance at 5% probability level. Various properties of low-fat mayonnaise showed that as the percentage of barley malt fiber increased, the amount of fat, radiance and yellowness in low-fat mayonnaise treatments (P <0.05) decreased, and the addition of fiber increases the viscosity, fiber, ash and redness of mayonnaise, treatments (P> 0.05) as well as protein content. In the treatments, which was statistically significant (P> 0.05), the results of sensory evaluation of mayonnaise samples showed that the addition of fiber extracted from barley malt pulp resulted in a significant reduction in taste, texture, color and the general acceptance of mayonnaise samples (P <0.05), while the decrease in odor score was not statistically significant (P> 0.05), so that the treatment containing 20% barley malt fiber had the lowest sensory score (taste). Smell, texture, color, acceptance k Li) and treatments containing 5 and 10% barley malt fiber received the highest sensory scores (taste, odor, texture, color, general acceptance) from the panelists.
 
Conclusion
 According to the results, treatment 3 (containing 10% barley malt fiber) was introduced as the best treatment in the present study.

Keywords

Barley; Barley malt pulp; Fiber; Low fat; Mayonnaise

References

1. Amiri Aghdaei, S.S., Alami, M., Sadeghi Mahonek, A., & Jafari, S.M. (2012). Effect of hull -less barley beta -glucan as a fat mimetic on physicochemical, textural and sensory properties of low fat mayonnaise. Food Industry Research (Agricultural Knowledge), 22(2), 141-154. SID. https://sid.ir/paper/148466/fa.
2. Amiri, S. (2010). Extraction of beta-glucan from hulled barley and its use in mayonnaise formulation, Master's thesis, Gorgan University of Agricultural Sciences and Natural Resources.
3. Arabshahi, , Aalami, M., & Amir Aghdaei, S. (2014). Effect of basil seed mucilage as a fat replacer on physicochemical, rheological and sensory properties of low fat mayonnaise. Journal of Food Industry Research, 42(4).
4. Bortnowska, G., & Makiewiewicz, A. (2006). Technological utility of guar gum and xanthan for the productio of low fat inulininriched Acta Science Poland Tecnology, 5, 135-146.
5. Bostani, A.N., Ahmed, M.G., & Salem, A.A. (2011). Development of light mayonnaise formula using carbohydrate based fat Australian Journal of Basic and Applied Sciences, 5(9), 673-682.
6. Brückner-Gühmann, M., Benthin, A., & Drusch, S. (2018). Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation. Food Hydrocolloids, S0268-005X(17)31679-X.
7. Dadapour, S., & Yazdan Panah, P. (2020). Production of low -fat mayonnaise with using nano -emulsion of Cordia myxal extract. Food Science and Industry, 104(17), 1. http://doi.org/‎52547/fsct.17.104.135.
8. Daou, Ch, & Zhang, H. (2013). Functional and physiological properties of total, soluble,and insoluble dietary fibres derived from defatted rice bran. Journal Food Science Technology, 51(12), 3878–3885.
9. Eronen, P., Junka, K., Haggblom, M., Laine, J., & Osterberg, M. (2010). Polysaccharide interactions with nanocellulose as a platform for biomimetic modifications. In Proceeding of the International Conference on Nanotechnology for the Forest Products Industry (pp. 1099-1122). Georgia: TAPPI Press.
10. Ghorbanian, N., & Nouri, L. (2016). Investigating the possibility of using sodium actinyl succinate modified starch (E1450) as an egg substitute in mayonnaise. Innovation in Food Science and Technology (Food Science and Technology), 8(3), 65-75. https://sid.ir/paper/502243/fa.
11. Golchoobi, L., Alimi, M., & Yousefi, H. (2015). The effects of the addition of nanofiber cellulose and carboxy methyl cellulose on physicochemical and sensory properties of low-fat Mayonnaise, New Journal of Modern Food Technologies, 3(2), 23-32. http://doi.org/22104/JIFT.2015.227.
12. Kostyra, E., & Baryłko-Pikielna, N. (2007). The effect of fat levels and guar gum addition in mayonnaise-type emulsions on the sensory perception of smoke-curing flavour and salty taste. Food Quality and Preference, 18, 872–879.
13. Kuret, M., Wyrwisz, J., Piwinska, M., & Wierzbicka. (2016). The effect of oat fibre powder particle size on the physical properties of wheat bread rolls. Wheat Bread Rolls with Oat Fibre, Food Technology Biotechnology, 54(1), 45–51.
14. Lazaridou, A., Biliaderis, C.G., & Izydorczyk, M.S. (2007). Cereal b-glucans: Structures, physical properties, and physiological functions. In C. G. Biliaderis and M. S. Izydorczyk (Eds.), Functional food carbohydrates (pp. 1–72). Boca Raton: CRC Press, Taylor & Francis Group.
15. Lee, I., Lee, S., Lee, N., & Ko, S. (2013). Reducedfat mayonnaise formulated with gelatinized rice starch and xanthan gum. Cereal Chemistry, 1, 29-34.
16. Li, J., Yuntao, W., Bin, Z., & Bin, L. (2014). Application of micronized konjak gel for fat analog in mayonnaise. Food Hydrocolloid, 35, 375-382.
17. Liu, H., Xu, X.M., & Guo, S.H.D. (2007). Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. Food Science Biotechnology, 6, 946-654.
18. Mirghafoori, S., & Rahimi, S. (2016). Evaluation of the physicochemical, emulsion and rheological properties of mayonnaise containing soy milk and Aloe vera gel. Journal of Innovative Food Technologies, 3(11), 73-83. http:doi.org/22104/JIFT.2016.296.
19. Mun, S., Kim,Y.L., Kang, C., Kang, C., Shim, J., & Kim, Y. (2009). Development of reduced–fat mayonnaise using 4-alpha GTase–modified rice starch and xanthan International Journal of Biological Macromolecules, 44(5), 400-407.
20. Naghipour, F., Tabatabaei Yazdi, F., Karimi, M., Mortazavi, S.A., & Mohebbi, M. (2017). Effect of sorghum β-Glucan as fat replacer in low fat GlutenFree cup cake production. Journal of Food Sciences and Industries. JFST 61(13).
21. National Standard of Iran No. 2454, (2015). Publications of the Organization of Standards and Industrial Research of Iran, Mayonnaise and salad dressings - characteristics and methods.
22. National Standard of Iran No. 2965, (2002). Characteristics and methods of microbiological test of mayonnaise sauce and salad dressing.
23. National Standard of Iran No. 3827, (2013). Publications of the Organization of Standards and Industrial Research of Iran, Soup Characteristics and Method.
24. Niasti, , Haddad Khodaparast, M., Milani, M., & Koocheki, A. (2017). Production and optimization of functional fiber supplement based on food by-products using extrusion technology. Research and Innovation in Food Science and Industry, 7(2), 14-133.
25. Nieto-Nieto, T., Wang, Yi., Ozimek, L., & Chen, L. (2015). Inulin at low concentrations significantly improves the gelling properties of oat protein e A molecular mechanism study. Food Hydrocolloids, 50, 116e127.
26. Nikzade, V., Mazaheri Tehrani, M., & Saadatmand-Tarzjan, M. (2012). Optimization of low-cholesterol low-fat mayonnaise formulation: effect of using soy milk and some stabilizer by a mixture design approach. Food Hydrocolloids, 28(2), 344–352.
27. Salehi Far, M., & Fadai Noghani, V. (2013). Investigating the possibility of extracting dietary fiber from rice bran and comparing its functional properties with commercial wheat fiber. Food Technology & Nutrition, 10(3). https://sid.ir/paper/143270/fa.
28. Shahriari, (2016). Effect of wheat and barley malt flour supplementation in increasing the fiber and protein of sponge cake. The 23rd National Congress of Food Sciences and Industries of Iran focusing on the food industry and applied research, November 20 and 21.
29. Shen, R., Luo, S., & Dong, J. (2011). Application of oat dextrine for fat substitute in mayonnaise. Food Chemistry, 126, 65-71.
30. Vazquez-Ovando, A., Rosado-Rubio, G., Chel Guerrero, L., & Betancur-Ancona, D. (2009). Physicochemical properties of a fibrous fraction from chia (Salvia hispanica). Journal Food Science Technology, 42, 168-173.
31. Worrasinchai, S., Suphantharika, M., Pinjai, S., & Jamnong, P. (2006). Glucan prepared from spent brewer,s yeast as a fat replacer in mayonnaise. Food Hydrocolloids, 20(1), 68-78.
32. Zarei, A, & Davoudi, M. (2017). Evaluation of physicochemical, image, textural and sensory properties of low fat mayonnaise containing melon seed flour. Iran Food Science and Industry, 13(61), 177-184. https://sid.ir/paper/71869/fa.
33. Zhang, H., Zhang, Y., Wang, X., Qisen, X., Bai, Y., Li, S., & Yang, L. (2017). Effects of Bamboo shoot dietary fiber on mechanical properties, moisture distribution, and microstructure of frozen dough. Journal of Chemistry, 4513410, 7 pages.