The study was accomplished on proteins (caseins – whey proteins) of local milk after producing casein by precipitation with ethanol , and whey proteins by heat precipitation. The functional properties (Water Binding – Emulsifying Properties – Gelatio
n) were studied on prepared milk proteins , the witness experiment (pure casein) was followed for comparison.
This functional properties were repeated after adding xanthane and starch with three different concentrations for each kind of proteins , then the results were compared. For statistical analysis, the system of totally –random selections was applied, and a comparison was made as of L.S.D test, and possibility level at 5%. The results showed improvement in functional properties of prepared milk proteins when xanthane and starch were added in the percentage ( 5 - 5 – 10 % ) for the properties (Water Binding – Emulsifying Properties – Gelation ) respectively.
The application of this research was implemented at the laboratories of
Food Science Department, Agriculture College, Damascus University in order
to investigate the effect of different ratios of added oil upon the rheological,
chemical and microb
ial characteristics of mayonnaise. The traditional
mayonnaise was made from fresh egg, vinegar, salt, mustard, citric acid and
corn oil at 70% ratio, to be used as a standard. Two changes in the oil ratio:
40% and 50% were applied for obtaining lower oil mayonnaise, with fewer
calories (Diet). The influence of adding Xantan gum as a substitute to oil
reduction, on the properties of final product was also investigated. Results
showed that the addition of Xantan gum at 1.5% was necessary to complement
the reduction in the added oil. The results also confirmed that reduction in the
added oil of the diet mayonnaise led to reduction in viscosity and firmness when
compared with the standard mayonnaise.
