The Utilization of Extract Durian (Durio zibethinus L.) Seed Gum as an Emulsifier in Vegan Mayonnaise

被引：36
|
作者：
Cornelia, Melanie [1 ]
Siratantri, Titri [1 ]
Prawita, Retna [1 ]
机构：
[1] Univ Pelita Harapan, Food Technol, Karawaci Tangerang 15811, Indonesia
来源：
FIRST INTERNATIONAL SYMPOSIUM ON FOOD AND AGRO-BIODIVERSITY CONDUCTED BY INDONESIAN FOOD TECHNOLOGISTS COMMUNITY | 2015年 / 3卷
关键词：
durian seed gum; protein; oil in water emulsion; vegan mayonnaise; STABILITY;
D O I：
10.1016/j.profoo.2015.01.001
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Durian is the most popular seasonal fruit in Indonesia. Only 1/3 of durian is edible, whereas the seeds are thrown away. This waste is potential of value-added such as seed gum. Mayonnaise is o/w emulsion based product use egg yolk as an emulsifier, but in this research, durian seed gum (2,5%, 3%, 3,5%, 4%, and 4,5%) has been used to replace on egg yolk in making vegan mayonnaise. The best formulation of vegan mayonnaise from 4% durian seed gum was compared to commercial and the control as well. This result is as good as mayonnaise with egg yolk, and the commercial mayonnaise. (C) 2015 The Authors. Published by Elsevier Ltd.
引用
收藏
页码：1 / 18
页数：18
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