The effect of inulin and chicken feet gelatin as an oil and egg substitute on the qualityproperties of low-calorie mayonnaise

In this research Inulin and gelatin were used as oil and egg replacers, respectively at a level of ۲۵, ۵۰,and ۷۵%. The formulation of low-calorie mayonnaise with ۵۸% and ۴۸% replacement of inulin and chicken feetgelatin respectively, showed optimum characteristics and obtained admissible overall acceptability

کلیدواژه ها:

Chicken Feet Gelatin ، Fat Reduction ، Inulin ، Mayonnaise