Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein

• المؤلفون الرئيسيون: Karen Garcia, Sujinda Sriwattana, Hong Kyoon No, Jose Andres Herrera Corredor, Witoon Prinyawiwatkul
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70350157974&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/48769

The optimum formulation for mayonnaise-type spreads containing rice bran oil (RBO) and soy protein concentrate (SPC) was determined based on sensory acceptability. RBO and SPC were used due to their health benefit claims such as lowering risk of heart disease. The effects of the proportions of high-...