PHYSICOCHEMICAL AND SENSORY PROPERTIES OF REDUCED-FAT MAYONNAISE FORMULATIONS PREPARED WITH RICE STARCH AND STARCH-GUM MIXTURES

Pradeep Puligundla; Yong-Hwa Cho; Young-Tack Lee

doi:10.9755/ejfa.2015.04.081

Authors

Pradeep Puligundla Department of Food Science and Biotechnology, Gachon University, Seongnam 461-701, Korea
Yong-Hwa Cho Department of Food Science and Biotechnology, Gachon University, Seongnam 461-701, Korea
Young-Tack Lee Department of Food Science and Biotechnology, Gachon University, Seongnam 461-701, Korea

DOI:

https://doi.org/10.9755/ejfa.2015.04.081

Keywords:

reduced-fat mayonnaise, rice starch, freeze-thaw stability, sensory characteristics, viscosity

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.