Development of low‐fat mayonnaise containing polysaccharide gums as functional ingredients |
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| Authors: | Hou‐Pin Su Chuang‐Ping Lien Tan‐Ang Lee Jou‐Hsuan Ho |
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| Affiliation: | 1. Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan 106, ROC;2. Department of Animal Science and Biotechnology, Tunghai University, Taichung, Taiwan 407, ROC;3. Department of Nutrition and Health Science, Toko University, Chia‐Yi, Taiwan 613, ROC |
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| Abstract: | BACKGROUND: The objective of this study was to develop a low‐fat (LF) mayonnaise containing polysaccharide gums as functional ingredients. Xanthan gum (XG, 15 g kg?1), citrus fiber (CF, 100 g kg?1) and variable concentration of guar gum (GG) were used to formulate the optimum ratios of polysaccharide gums as fat replacers. The fat content in LF mayonnaise was reduced to 50% if compared with full‐fat (FF) mayonnaise, and the products still maintained ideal rheological properties. RESULTS: The rheological parameters showed that there were no (P > 0.05) differences in yield stress, viscosity and flow behavior index between XG + 10 g kg?1 GG, CF + 5 g kg?1 GG and FF control. LF mayonnaises had lower caloric values and higher dietary fiber content than the FF counterpart. Scanning electron microscopy (SEM) micrographs illustrated that the network of aggregated droplets in LF treatments contained a large number of interspaced voids of varying dimensions. Furthermore, in a comparison of sensory evaluation of LF treatments with commercial and our FF mayonnaises, there were no (P > 0.05) differences in any sensory scores among XG + 10 g kg?1 GG control. CONCLUSION: This study shows that XG + 10 g kg?1 GG and CF + 5 g kg?1 GG could be used in LF mayonnaise formulations based on its multiple functions on processing properties. Copyright © 2010 Society of Chemical Industry |
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| Keywords: | low‐fat mayonnaise polysaccharide gums xanthan gum guar gum citrus fiber rheological properties |
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