Reduced‐Fat Mayonnaise Formulated with Gelatinized Rice Starch and Xanthan Gum. Issue 1 (9th January 2013)

• Record Type: Journal Article
• Authors: Lee, Inae; Lee, Sanghoon; Lee, Nara; Ko, Sanghoon
• Is Part Of: Cereal chemistry. Volume 90:Issue 1(2013.)
• Page Start: 29
• Page End: 34
• Publication Date: 2013-01-09
• Subjects: Chemistry, Technical -- Periodicals; Baking -- Periodicals; Baking; Chemistry, Technical; Edible Grain; Food Analysis; Electronic journals; Periodicals; 664.72
• DOI: 10.1094/CCHEM-03-12-0027-R
• Languages: English
• ISSNs: 0009-0352

Abstract

ABSTRACT: Reduced fat (RF) mayonnaise was formulated by replacing part of the oil with gelatinized rice starch and xanthan gum, and the effect of their inclusion on the rheological properties was investigated. In the RF mayonnaise preparation, oil or fat was partially replaced by modified waxy rice starch paste at levels of 10, 30 (SP30), and 50% (SP50) of total oil used. Xanthan gum was added to SP30 and SP50 at the level of 0.2% each, designated SP30G and SP50G. Excellent emulsion stability was maintained until 30% of oil was replaced. The flow behavior of the RF mayonnaises was thixotropic, which indicates a decrease in viscosity with increased shear rate. Both yield stress and consistency index decreased with increasing starch paste content. The addition of xanthan gum increased the yield stress and consistency index. The elastic modulus ( G ′) of the RF mayonnaises was always greater than the loss modulus and decreased with increasing starch paste content. The SP30G sample exhibited a higher G ′ value despite its low oil content. The SP30G mayonnaise formulated contained 23% lower total calories, compared with full‐fat mayonnaise, and exhibited similar rheological properties to that of commercial RF mayonnaise.