Abstract
As consumption of high-fat, high-calorie diets is directly linked to obesity and related health risks, low-fat or reduced-fat food production has received greater attention in recent years. In the present study, we determined the characteristics of reduced-fat mayonnaises that were formulated by partial substitution of oil using native and modified rice starches as well as starch-gum mixtures. Native rice starch was substituted in the range 10-50%, in gel form. Substitution up to 20% of total oil was found desirable using both native and modified, hydroxypropylated and cross-linked hydroxypropylated, starches. Compared to full-fat control, superior sensory characteristics were observed for rice starch substituted mayonnaises. Starches increased the freeze-thaw stability of reduced-fat mayonnaises significantly (p<0.05), especially using modified rice starches. Co-addition of either guar or xanthan gum and rice starch has no adverse effect on the physicochemical and sensory characteristics of the formulated reduced-fat mayonnaises.
Highlights
Mayonnaise is an oil-in-water emulsion, traditionally prepared by emulsifying a substantial amount of oil/fat using egg yolk, which contains a number of emulsifiers
Physicochemical properties of RFMs with native and modified rice starches The plan the experiment was to test the suitability of rice starches as fat substitute or fat mimetic in reducedfat mayonnaise formulations
A remarkable decrease in viscosity was noted in reduced-fat (RF) mayonnaises upon rice starch gel substitution
Summary
Mayonnaise is an oil-in-water emulsion, traditionally prepared by emulsifying a substantial amount of oil/fat using egg yolk, which contains a number of emulsifiers. Commercial mayonnaise typically contains egg yolks, salt, vinegar, thickening agents, and flavoring materials (Mun et al, 2009). It is generally regarded as a high-fat and high-caloric food owing to its higher content of oil, usually more than 65% (Su et al, 2010). Nowadays, consumers are more concerned about overconsumption of certain types of lipids, especially cholesterol and saturated fats. Concerns are primarily due to the fact that occurrence of several chronic diseases, such as obesity, cardiovascular diseases and cancer is positively correlated to the amount and type of fat consumed (Weisburger, 1997). The development of fat-free or reduced-fat mayonnaise is one such way
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