00000nam a22000004a 4500 UP-8027390931311648117 Buklod 20250314113757.0 m |o d | ta 250314s2021 ph da r 000 0 eng d 00317683 BAG rda eng ARTICLE-4644 Parreño, Ronaldo P. Jr. author. Effect of modified cassava starch in reduced-fat mayonnaise by correlating emulsion stability with anti-oxidation reaction using gas chromatography-mass spectrometry (GC-MS) Ronaldo P. Parreño, Jr. and Maricar B. Carandang. pages 753-763 text rdacontent unmediated rdamedia volume rdacarrier Includes bibliographical references. "Modified starches are essential firming additives in many food processes as they act as emulsion stabilizers. Presently, they are produced mostly from corn and potatoes, but cassava is a good alternative source to augment the rising global demand for starch. In this work, cassava starch from a native variety called Manihot esculenta Crantz, modified by facile heat-moisture treatment (HMT) method was used in reduced-fat mayonnaise to retain product consistency and texture but, more importantly, to contribute to the stabilizing effect of emulsions. Varying amounts of modified cassava starch in mayonnaise formulation were evaluated to correlate emulsion stability with a reduction in the amount of oil and the presence of anti-oxidation compounds that slow down chemical processes"-Title page. Antioxidants. Cassava flour. Gas chromatography. Mayonnaise. Starch Synthesis. Carandang, Maricar B. author. Philippine Journal of Science Vol. 150, No. 4 (August 2021) pages 753-763. FI UPBAG UPBAG-MAIN ARTICLE-4644 Book