Abstract
The influence of flaxseed meal extract (FME) in native (FME-N) and denaturated (FME-D) form on the stability, acidity, physico-chemical, textural, rheological and sensory properties of the low-fat mayonnaise was investigated in this work. The oil phase was partially replaced by 5%, 10% and 15% of FME-N/FME-D and compared with a full fat mayonnaise. Denaturation of the FME proteins improved their emulsifying properties. Adding of FME-N/FME-D resulted in decreasing of droplets size and enhancing the stability of all mayonnaise samples, as well as higher L* values of FME mayonnaises. No significant pH differences between the control sample and FME-N variants were observed, whereas FME-D variants showed significantly lower values. All mayonnaise samples exhibited pseudoplastic behavior, decreasing the viscosity and yield stress with increasing FME-N/FME-D content. In conclusion, flaxseed meal extract may be very valuable to the food industry, which could manufacture mayonnaises with low fat content and very healthy flaxseed protein.
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