Effect of Substituting Sunflower Oil with Starch‐Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced‐Fat Mayonnaise‐Type Emulsions

Characteristics of reduced-fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant

Due to the disadvantages of consuming fat and synthetic preservatives, the demand to reduce them in lipid-based products like mayonnaise is increasing. In the current research, there were two goals, the first one was studying the effect of using oleaster flour in different concentrations (4%, 6%, and 8%) as a natural preservative, whereas the second one was studying the effect of oleaster as different fat replacement (FR) levels (10%, 20%, 30%, and 40%) on the physicochemical, antioxidant, and the rheological properties and stability of reduced-fat mayonnaise samples. Given results showed that with increasing the oleaster concentration, the antioxidant property increased significantly. The peroxide value after 60 days of storage for the 30% FR 8 was 2.01%, compared to the control sample without antioxidant and with TBHQ, which were 10% and 2.68%, respectively. The highest stability index (100%) was observed in the 30% FR and 40% FR samples. In terms of rheological characteristics, the 30% FR 8 oleaster showed the highest viscosity and the lowest frequency dependency. It can be concluded that oleaster has a high potential to be used in the formulation of low-fat mayonnaise as a fat replacer.

Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate

The food industry is constantly reformulating different foods to fulfill the demands of the consumers (natural ingredients and good sensory quality). The present work aimed to produce low-fat mayonnaises using 30.0, 22.5, and 15.0% oil, 1% soy protein isolate (SPI) or spirulina (Arthrospira platensis) protein concentrate (SPC), and 2% sodium alginate. The physical properties (thermal stability, rheological behavior, and particle size), the sensory attributes (appearance, texture, taste, and acceptability), the purchase probability, and amino acid availability (after a simulated digestion) were evaluated. The mayonnaises demonstrated good thermal stability (>90%) using 22.5 and 15% oil, all products showed shear-thinning behavior and a consistency index of 20–66 Pa·s. The reduction of oil from 30 to 15% increased the particle size from 6–9 µm to 10–38 µm. The most acceptable product was the formulated with SPI and 22.5% oil (8.3 of acceptability and 79% of purchase probability). Finally, the addition of proteins improved the total essential amino acids compared to a commercial product (28 and 5 mg/25 g, respectively). In summary, it was possible to obtain well accepted products with high purchase probability using low concentrations of oil and vegetable proteins.

Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses

Reduced-fat products can help to fight obesity and its associated health risks. To develop appealing products, both product-specific fat replacers and suitable analytical methods for the characterization of fat-associated properties are important. The rheology, tribology, texture, and spreadability of a reduced-fat mayonnaise with different concentrations of corn dextrin were analyzed to determine properties such as flow behavior, viscosity, lubricity, firmness, and stickiness. Additionally, a sensory panel analyzed the samples for their mouthfeel (creaminess, firmness, and stickiness). Correlations between the results of the instrumental methods suggested that the analytical effort for the future development of appealing reduced-fat food products can be reduced. In addition, several correlations were identified between the instrumental and the sensory data. Results from tribological measurements correlated with the sensory attribute of stickiness, suggesting that tribometry can complement or constitute an alternative to complex and expensive human sensory tests. Additionally, the use of Stevens' power law showed a high correlation between the Kokini oral shear stress and the sensory attribute of creaminess. The instrumental texture properties (firmness, stickiness) also correlated with the sensory sensation. The identified correlations obtained from comparing different methods may help to estimate the possible applications of new fat replacers and facilitate innovative product development.

Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises

Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl₂ into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared by varying FG (0.3, 0.6, 0.9 wt%) and WPM (0, 8, 16, 24 wt%) concentrations. The effect of the addition of FG and WPMs on rheology, instrumental texture and sensory texture and their correlations were investigated. The results showed that all samples exhibited shear thinning behavior and ‘weak gel’ properties. Although both FG and WPMs enhanced rheological (e.g., viscosity and storage modulus) and textural properties (e.g., hardness, consistency, adhesiveness, cohesiveness) and kinetic stability, this enhancement was dominated by FG. FG and WPMs affected bulk properties through different mechanisms, (i.e., active filler and entangled polysaccharide networks). Panellists evaluated sensory texture in three stages: extra-oral, intra-oral and after-feel. Likewise, FG dominated sensory texture of model mayonnaises. With increasing FG concentration, sensory scores for creaminess and mouth-coating increased, whereas those of firmness, fluidity and spreadability decreased. Creaminess had a linear negative correlation with firmness, fluidity and spreadability (R² > 0.985), while it had a linear positive correlation with mouth-coating (R² > 0.97). A linear positive correlation (R² > 0.975) was established between creaminess and viscosity at different shear rates/instrumental texture parameters. This study highlights the synergistic role of FG and WPMs in developing low-fat mayonnaises.