{"_buckets": {"deposit": "864c13f0-c0c6-42ed-9f84-809d18c1261d"}, "_deposit": {"created_by": 23, "id": "5661", "owner": "23", "owners": [23], "owners_ext": {"displayname": "", "username": ""}, "pid": {"revision_id": 0, "type": "recid", "value": "5661"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/5661", "sets": ["user-um"]}, "communities": ["um"], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "The Effects of Various Food Stabilizers on Quality Evaluation of Low Fat Mayonnaise", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "This research work aims to prove the use of food stabilizers for the storage stability of low fat mayonnaise served as creamy dressing condiment. Different processing methods were used to get best quality product. The mayonnaise based condiment consists primarily of egg yolk and incorporation of vegetable oil, vinegar and other food additives. Storage stability and quality properties of dessert mayonnaise was prepared by using two stabilizers viz., sodium carboxymethylcellulose (SCMC), xanthan gum, mixed two stabilizers and a control (without stabilizer) as a substitute for oil and egg yolk. Effort was taken to optimize the quality product, such as the effect of food additives on flavour and texture of product was investigated. Low fat mayonnaise was prepared by using sunflower oil in which the composition varied from 35-55% (%w/w) and egg yolk from 10-30% (%w/w) as low as possible. Mayonnaise made from 25% (%w/w) egg yolk and 45 % (%w/w) oil was found to be the best. Evaluation of varying processing formulae demonstrated that mayonnaise substituted with 0.1 (%w/w) xanthan gum only was the best. The chemical compositions of the product such as pH, acidity, moisture content, ash content, fatty acid composition, peroxide value, soluble solid content and viscosity were also analyzed. The formation of yeast and mold and other microorganisms such as E.coli, S-aureus and Salmonella were not detected in microbial analysis. Sensory studies for its storage stability confirmed that without using chemical preservatives, the product could stay fresh for a month when stored under refrigeration temperature whereas it could stay fresh at room temperature for seven days. Benefits of this project work would be providence for a safe and feasible condiment product."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "storage stability"}, {"interim": "egg –yolk"}, {"interim": "stabilizers"}, {"interim": "condiment"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-10-06"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "The Effects of Various Food Stabilizers on Quality Evaluation of.pdf", "filesize": [{"value": "347 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 347000.0, "url": {"url": "https://meral.edu.mm/record/5661/files/The Effects of Various Food Stabilizers on Quality Evaluation of.pdf"}, "version_id": "7a8a6b89-caad-456b-9b8a-34b04140b4ad"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "5", "subitem_journal_title": "University of Mandalay, Research Journal", "subitem_pages": "190 - 197", "subitem_volume": "11"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Wint Thuzar Than"}, {"subitem_authors_fullname": "Soe Win"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2020-05-30"}, "item_title": "The Effects of Various Food Stabilizers on Quality Evaluation of Low Fat Mayonnaise", "item_type_id": "21", "owner": "23", "path": ["1582963739756", "1582967133536"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000005661", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-10-06"}, "publish_date": "2020-10-06", "publish_status": "0", "recid": "5661", "relation": {}, "relation_version_is_last": true, "title": ["The Effects of Various Food Stabilizers on Quality Evaluation of Low Fat Mayonnaise"], "weko_shared_id": -1}