Evaluation of fat replacers Avicel™, N Lite S™ and Simplesse™ in mayonnaise
Samples of mayonnaise were prepared in which the oil content was reduced from 30% to 10% and replaced with the fat replacers, Avicel, N Lite S and Simplesse. The control sample had a significantly higher viscosity (P< 0.001) and droplet size (P< 0.01) than the samples containing the replacers....
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Cheung, I. [verfasserIn] Gomes, F. [verfasserIn] Ramsden, R. [verfasserIn] |
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E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Science Ltd ; 2002 |
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Online-Ressource |
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| Reproduktion: |
2002 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: International journal of consumer studies - Oxford [u.a.] : Wiley-Blackwell, 2001, 26(2002), 1, Seite 0 |
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volume:26 ; year:2002 ; number:1 ; pages:0 |
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| DOI / URN: |
10.1046/j.1470-6431.2002.00207.x |
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| 520 | |a Samples of mayonnaise were prepared in which the oil content was reduced from 30% to 10% and replaced with the fat replacers, Avicel, N Lite S and Simplesse. The control sample had a significantly higher viscosity (P< 0.001) and droplet size (P< 0.01) than the samples containing the replacers. There was a significant (P< 0.001) correlation (r= 0.97) between viscosity and droplet size. Sensory analysis also showed that the control had significantly higher scores (P< 0. 001) for the attributes of thickness, meltability, glossiness and oiliness. There was a significant (P< 0.05) correlation (r= 0.93) between viscosity and sensory thickness. However, there was no significant preference for any of the samples, showing that variations in physical properties and sensory profile attributes do not necessarily affect preference. The use of the replacers reduced the energy values of the mayonnaises by 52% to 55%. | ||
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10.1046/j.1470-6431.2002.00207.x doi (DE-627)NLEJ242735878 DE-627 ger DE-627 rakwb Cheung, I. verfasserin aut Evaluation of fat replacers Avicel™, N Lite S™ and Simplesse™ in mayonnaise Oxford, UK Blackwell Science Ltd 2002 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Samples of mayonnaise were prepared in which the oil content was reduced from 30% to 10% and replaced with the fat replacers, Avicel, N Lite S and Simplesse. The control sample had a significantly higher viscosity (P< 0.001) and droplet size (P< 0.01) than the samples containing the replacers. There was a significant (P< 0.001) correlation (r= 0.97) between viscosity and droplet size. Sensory analysis also showed that the control had significantly higher scores (P< 0. 001) for the attributes of thickness, meltability, glossiness and oiliness. There was a significant (P< 0.05) correlation (r= 0.93) between viscosity and sensory thickness. However, there was no significant preference for any of the samples, showing that variations in physical properties and sensory profile attributes do not necessarily affect preference. The use of the replacers reduced the energy values of the mayonnaises by 52% to 55%. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| Fat replacers Gomes, F. verfasserin aut Ramsden, R. verfasserin aut Roberts, D. G. oth In International journal of consumer studies Oxford [u.a.] : Wiley-Blackwell, 2001 26(2002), 1, Seite 0 Online-Ressource (DE-627)NLEJ243925557 (DE-600)2141394-0 1470-6431 nnns volume:26 year:2002 number:1 pages:0 http://dx.doi.org/10.1046/j.1470-6431.2002.00207.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 26 2002 1 0 |
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10.1046/j.1470-6431.2002.00207.x doi (DE-627)NLEJ242735878 DE-627 ger DE-627 rakwb Cheung, I. verfasserin aut Evaluation of fat replacers Avicel™, N Lite S™ and Simplesse™ in mayonnaise Oxford, UK Blackwell Science Ltd 2002 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Samples of mayonnaise were prepared in which the oil content was reduced from 30% to 10% and replaced with the fat replacers, Avicel, N Lite S and Simplesse. The control sample had a significantly higher viscosity (P< 0.001) and droplet size (P< 0.01) than the samples containing the replacers. There was a significant (P< 0.001) correlation (r= 0.97) between viscosity and droplet size. Sensory analysis also showed that the control had significantly higher scores (P< 0. 001) for the attributes of thickness, meltability, glossiness and oiliness. There was a significant (P< 0.05) correlation (r= 0.93) between viscosity and sensory thickness. However, there was no significant preference for any of the samples, showing that variations in physical properties and sensory profile attributes do not necessarily affect preference. The use of the replacers reduced the energy values of the mayonnaises by 52% to 55%. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| Fat replacers Gomes, F. verfasserin aut Ramsden, R. verfasserin aut Roberts, D. G. oth In International journal of consumer studies Oxford [u.a.] : Wiley-Blackwell, 2001 26(2002), 1, Seite 0 Online-Ressource (DE-627)NLEJ243925557 (DE-600)2141394-0 1470-6431 nnns volume:26 year:2002 number:1 pages:0 http://dx.doi.org/10.1046/j.1470-6431.2002.00207.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 26 2002 1 0 |
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10.1046/j.1470-6431.2002.00207.x doi (DE-627)NLEJ242735878 DE-627 ger DE-627 rakwb Cheung, I. verfasserin aut Evaluation of fat replacers Avicel™, N Lite S™ and Simplesse™ in mayonnaise Oxford, UK Blackwell Science Ltd 2002 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Samples of mayonnaise were prepared in which the oil content was reduced from 30% to 10% and replaced with the fat replacers, Avicel, N Lite S and Simplesse. The control sample had a significantly higher viscosity (P< 0.001) and droplet size (P< 0.01) than the samples containing the replacers. There was a significant (P< 0.001) correlation (r= 0.97) between viscosity and droplet size. Sensory analysis also showed that the control had significantly higher scores (P< 0. 001) for the attributes of thickness, meltability, glossiness and oiliness. There was a significant (P< 0.05) correlation (r= 0.93) between viscosity and sensory thickness. However, there was no significant preference for any of the samples, showing that variations in physical properties and sensory profile attributes do not necessarily affect preference. The use of the replacers reduced the energy values of the mayonnaises by 52% to 55%. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| Fat replacers Gomes, F. verfasserin aut Ramsden, R. verfasserin aut Roberts, D. G. oth In International journal of consumer studies Oxford [u.a.] : Wiley-Blackwell, 2001 26(2002), 1, Seite 0 Online-Ressource (DE-627)NLEJ243925557 (DE-600)2141394-0 1470-6431 nnns volume:26 year:2002 number:1 pages:0 http://dx.doi.org/10.1046/j.1470-6431.2002.00207.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 26 2002 1 0 |
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10.1046/j.1470-6431.2002.00207.x doi (DE-627)NLEJ242735878 DE-627 ger DE-627 rakwb Cheung, I. verfasserin aut Evaluation of fat replacers Avicel™, N Lite S™ and Simplesse™ in mayonnaise Oxford, UK Blackwell Science Ltd 2002 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Samples of mayonnaise were prepared in which the oil content was reduced from 30% to 10% and replaced with the fat replacers, Avicel, N Lite S and Simplesse. The control sample had a significantly higher viscosity (P< 0.001) and droplet size (P< 0.01) than the samples containing the replacers. There was a significant (P< 0.001) correlation (r= 0.97) between viscosity and droplet size. Sensory analysis also showed that the control had significantly higher scores (P< 0. 001) for the attributes of thickness, meltability, glossiness and oiliness. There was a significant (P< 0.05) correlation (r= 0.93) between viscosity and sensory thickness. However, there was no significant preference for any of the samples, showing that variations in physical properties and sensory profile attributes do not necessarily affect preference. The use of the replacers reduced the energy values of the mayonnaises by 52% to 55%. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| Fat replacers Gomes, F. verfasserin aut Ramsden, R. verfasserin aut Roberts, D. G. oth In International journal of consumer studies Oxford [u.a.] : Wiley-Blackwell, 2001 26(2002), 1, Seite 0 Online-Ressource (DE-627)NLEJ243925557 (DE-600)2141394-0 1470-6431 nnns volume:26 year:2002 number:1 pages:0 http://dx.doi.org/10.1046/j.1470-6431.2002.00207.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 26 2002 1 0 |
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10.1046/j.1470-6431.2002.00207.x doi (DE-627)NLEJ242735878 DE-627 ger DE-627 rakwb Cheung, I. verfasserin aut Evaluation of fat replacers Avicel™, N Lite S™ and Simplesse™ in mayonnaise Oxford, UK Blackwell Science Ltd 2002 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Samples of mayonnaise were prepared in which the oil content was reduced from 30% to 10% and replaced with the fat replacers, Avicel, N Lite S and Simplesse. The control sample had a significantly higher viscosity (P< 0.001) and droplet size (P< 0.01) than the samples containing the replacers. There was a significant (P< 0.001) correlation (r= 0.97) between viscosity and droplet size. Sensory analysis also showed that the control had significantly higher scores (P< 0. 001) for the attributes of thickness, meltability, glossiness and oiliness. There was a significant (P< 0.05) correlation (r= 0.93) between viscosity and sensory thickness. However, there was no significant preference for any of the samples, showing that variations in physical properties and sensory profile attributes do not necessarily affect preference. The use of the replacers reduced the energy values of the mayonnaises by 52% to 55%. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| Fat replacers Gomes, F. verfasserin aut Ramsden, R. verfasserin aut Roberts, D. G. oth In International journal of consumer studies Oxford [u.a.] : Wiley-Blackwell, 2001 26(2002), 1, Seite 0 Online-Ressource (DE-627)NLEJ243925557 (DE-600)2141394-0 1470-6431 nnns volume:26 year:2002 number:1 pages:0 http://dx.doi.org/10.1046/j.1470-6431.2002.00207.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 26 2002 1 0 |
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Evaluation of fat replacers Avicel™, N Lite S™ and Simplesse™ in mayonnaise |
| abstract |
Samples of mayonnaise were prepared in which the oil content was reduced from 30% to 10% and replaced with the fat replacers, Avicel, N Lite S and Simplesse. The control sample had a significantly higher viscosity (P< 0.001) and droplet size (P< 0.01) than the samples containing the replacers. There was a significant (P< 0.001) correlation (r= 0.97) between viscosity and droplet size. Sensory analysis also showed that the control had significantly higher scores (P< 0. 001) for the attributes of thickness, meltability, glossiness and oiliness. There was a significant (P< 0.05) correlation (r= 0.93) between viscosity and sensory thickness. However, there was no significant preference for any of the samples, showing that variations in physical properties and sensory profile attributes do not necessarily affect preference. The use of the replacers reduced the energy values of the mayonnaises by 52% to 55%. |
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Samples of mayonnaise were prepared in which the oil content was reduced from 30% to 10% and replaced with the fat replacers, Avicel, N Lite S and Simplesse. The control sample had a significantly higher viscosity (P< 0.001) and droplet size (P< 0.01) than the samples containing the replacers. There was a significant (P< 0.001) correlation (r= 0.97) between viscosity and droplet size. Sensory analysis also showed that the control had significantly higher scores (P< 0. 001) for the attributes of thickness, meltability, glossiness and oiliness. There was a significant (P< 0.05) correlation (r= 0.93) between viscosity and sensory thickness. However, there was no significant preference for any of the samples, showing that variations in physical properties and sensory profile attributes do not necessarily affect preference. The use of the replacers reduced the energy values of the mayonnaises by 52% to 55%. |
| abstract_unstemmed |
Samples of mayonnaise were prepared in which the oil content was reduced from 30% to 10% and replaced with the fat replacers, Avicel, N Lite S and Simplesse. The control sample had a significantly higher viscosity (P< 0.001) and droplet size (P< 0.01) than the samples containing the replacers. There was a significant (P< 0.001) correlation (r= 0.97) between viscosity and droplet size. Sensory analysis also showed that the control had significantly higher scores (P< 0. 001) for the attributes of thickness, meltability, glossiness and oiliness. There was a significant (P< 0.05) correlation (r= 0.93) between viscosity and sensory thickness. However, there was no significant preference for any of the samples, showing that variations in physical properties and sensory profile attributes do not necessarily affect preference. The use of the replacers reduced the energy values of the mayonnaises by 52% to 55%. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ242735878</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707163342.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s2002 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1046/j.1470-6431.2002.00207.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ242735878</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Cheung, I.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Evaluation of fat replacers Avicel™, N Lite S™ and Simplesse™ in mayonnaise</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Science Ltd</subfield><subfield code="c">2002</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Samples of mayonnaise were prepared in which the oil content was reduced from 30% to 10% and replaced with the fat replacers, Avicel, N Lite S and Simplesse. The control sample had a significantly higher viscosity (P< 0.001) and droplet size (P< 0.01) than the samples containing the replacers. There was a significant (P< 0.001) correlation (r= 0.97) between viscosity and droplet size. Sensory analysis also showed that the control had significantly higher scores (P< 0. 001) for the attributes of thickness, meltability, glossiness and oiliness. There was a significant (P< 0.05) correlation (r= 0.93) between viscosity and sensory thickness. However, there was no significant preference for any of the samples, showing that variations in physical properties and sensory profile attributes do not necessarily affect preference. The use of the replacers reduced the energy values of the mayonnaises by 52% to 55%.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2002</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2002||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Fat replacers</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Gomes, F.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Ramsden, R.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Roberts, D. G.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">International journal of consumer studies</subfield><subfield code="d">Oxford [u.a.] : Wiley-Blackwell, 2001</subfield><subfield code="g">26(2002), 1, Seite 0</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)NLEJ243925557</subfield><subfield code="w">(DE-600)2141394-0</subfield><subfield code="x">1470-6431</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:26</subfield><subfield code="g">year:2002</subfield><subfield code="g">number:1</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1046/j.1470-6431.2002.00207.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">26</subfield><subfield code="j">2002</subfield><subfield code="e">1</subfield><subfield code="h">0</subfield></datafield></record></collection>
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7.400341 |