Development of low fat mayonnaise containing different types and levels of hydrocolloid gum

M Hala H. Amin, Alaa E. Elbeltagy, Mahmoud Mustafa, Ali H. Khalil

Volume 20, Issue 1;
Pages: 54-63;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Various types of oil (sunflower, soybean, corn, sesame and olive oil) were preliminary used in mayonnaise formulation. The most sensorially acceptable oils were used in production of LF mayonnaise. Low-fat (LF) mayonnaise was produced at different levels of oil with different types (xanthan gum, XG; guar gum, GG; and a combination of XG and GG, 1:1) and levels (0.00, 0.25, 0.50, 0.75 and 1.00%) of hydrocolloid gums. All samples were compared to traditional full fat (FF) mayonnaise. Sunflower (SfO) and soybean (SyO) oils were the most sensorially acceptable oils. The best LF mayonnaise was formulated with SFO or SyO at 60% and 45% with 0.75% XG/GG (1:1). These LF mayonnaises showed lower caloric values, higher water activity, and pH values than the FF. It also showed higher lightness (L*), similar participation of green color (-a*), lower yellowness (b*) higher firmness, adhesiveness, adhesive force, cohesiveness and gumminess compared to FF mayonnaise.
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