Abstract
This study aims to develop a new formulation of a sauce by incorporation of air in the oil phase. First, the effect of mono- and diglyceride (MDG) concentration (2, 6, and 10wt.%), whipping speed (1100, 3200, and 5400rpm) and time (up to 60min) on foam properties were studied. The desired foam (overrun≥60%) achieved by oil containing 10wt.% MDG at 3200rpm for 10min. Optical micrographs showed stable air bubbles (20–25μm) even after six months of storage. Then this foam was used to produce an aerated reduced-fat sauce. For purposes of comparison, aerated sauce, along with commercial full- and reduced-fat sauces, was analyzed by measuring the rheological properties, stability, and color. The power-law equation was used to model the behavioral features (R2=0.99). Compared with the full-fat sauce, the consistency coefficient (K) of aerated and reduced-fat sauces was more close to each other, and their flow behavior index (n) was higher. Overall samples showed shear-thinning thixotropic flow behavior. Also, aerated sauce showed acceptable stability and lightness (L*). These findings affirm the potential of nonaqueous foam for the production of reduced-fat sauces, which could be meet consumers’ and marketing requirements.
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