Effect of Gum Tragacanth as a Fat Replacer on Rheological, Sensory and Texture Properties of Low Fat Mayonnaise

Document Type : Research Article

Authors

• Soheil Amiri ¹
• Mehran Alami ²
• Amir Daraei Garmekhani ²

¹ Baharan Institute of Higher Education

² Gorgan University of Agricultural Sciences and Natural Resources

https://doi.org/10.22067/ifstrj.v8i2.17277

Abstract

Mayonnaise is a popular product which is consumed in large amounts. However, many consumers consider it as a unhealthy product as it contains high amounts of oil. Therefore, production of low fat mayonnaise with a quality close to that of traditional one might respond to consumer demand. In the present study, gum tragacanth was used as a fat replacer for the preparation of low fat (LF) mayonnaise. Mayonnaise samples were analyzed in terms of their rheological, textural and sensory properties. Fat was partially substituted by gum tragacanth at levels of 20%, 30%, 40% and 50%, and the samples were referred as TRF20%, TRF30%, TRF40% and TRF50%, respectively. The full fat (FF) mayonnaise (75% oil) without gum tragacanth was used as a control. Results indicated that all LF mayonnaise samples had significantly lower energy content than control, but they had higher moisture content than their FF counterpart. In terms of textural properties, the highest value for firmness and adhesiveness was observed in TRF20%. There were no significant differences between the FF and TRF50%. In terms of rheological properties, all of mayonnaise samples exhibited thixotropic shear thinning behavior. In sensory evaluation, in terms of total acceptability, the highest score belonged to TRF20%, but there was not observed significantly difference in other samples. This study showed that gum tragacanth has high potential to use as a fat replacer in mayonnaise.

Keywords

• Low fat mayonnaise
• Tragacanth
• Rheological Properties
• Texture

References

ارشادی پور، ب.، اثر هیدروکلوئیدها بر خواص رئولوژیکی سس مایونز، پایان نامه کارشناسی ارشد دانشگاه آزاد اسلامی واحد سبزوار، 1384، پژوهشگاه اطلاعات و مدارک علمی ایران.

امیرکاویی، ش.، 1384، تولید سس‌های سالاد کم کالری. پایان نامه کارشناسی ارشد، دانشگاه تربیت مدرس. 118ص.

ترابی زاده، ه.، 1381، امولسیون‌های غذایی وامولسیفایرها، انتشارات آییژ.

امیری، س.س.، 1389، استخراج بتاگلوکان از جو بدون پوشینه و استفاده از آن در فرمولاسیون سس مایونز، پایان‌نامه کارشناسی ارشد علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان.

مصباحی، غ.، جمالیان، ج. و گلکاری، ح.، 1383، استفاده ازکتیرا در سس‌مایونز به جای مواد پایدارکننده و قوام دهنده صادراتی، علوم و فنون کشاورزی و منابع طبیعی، 8 (2) : 190-215.

مقصودی، ش.، 1384، تکنولوژی نوین انواع سس، تهران انتشارات مرز دانش.

موسسه استاندارد و تحقیقات صنعتی ایران، آزمون‌های شیمیایی سس‌مایونز، استاندارد شماره 2454.

فرحناکی، ع.، مجذوبی، م.، مصباحی، غ.، 1388، خصوصیات و کاربردهای هیدروکلوئیدها در مواد غذایی و دارویی، نشر علوم کشاورزی.

Akoh, C. C. 1998. Fat replacers. Food Technology. 52: 47–53.

AOAC. 2005. Official methods of analysis of the association of official analytical chemists, Vol. II. Arlington, VA: Association of Official Analytical Chemists.

Bligh, E. G., Dyer, and W. J. 1959. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology. 37: 911–917.

Bourne, M. C. 1978. Texture profile analysis. Food Technology. 32: 62– 66 see also page 72.

Bourne, M. C. 2002. Food texture and viscosity: Concept and measurement. New York: Academic Press.

Koochki, A., Kadkhodee, S., Mortazavi, S.A., Shahidi, F. and Taherian, A. 2009. Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepered by high intensity ultrasaund. Food Hydrocolloids. 23(8): 2416-2424.

Liu,H., Xu, X.M., and Guo, Sh.D. 2007. Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics, LWT, 40: 946-954.

McClements, D. J., and Demetriades, K. 1998. An integrated approach to the development of reduced-fat food emulsions. Critical Reviews in Food Science and Nutrition, 38: 511–536.

Mun, S., Kim,Y.L., Kang, C., Kang, C., Shim, J., and Kim, Y. 2009. Development of reduced-fat mayonnaise using 4[alpha]GTase-modified rice starch and xanthan gum. International Journal of Biological Macromolecules. 44(5): 400-407.

Netipramook, M. 1991. Development of reduced calorie salad dressings. Thesis M. Sc. In Agro- Industrial Product Department. Kasetsart Univ. Bankok. Thailand.

Taherian, A.R., Fustier, P., Ramaswamy, H.S., 2006, Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions. Journal of Food Engineering, 77, 687-696.

Worrasinchai, S., Suphantharika, M., Pinjai, S., and Jamnong, P. 2006. b-Glucan prepared from spent brewer’s yeast as a fat replacer in mayonnaise. Food Hydrocolloids 20: 68–78.

Yilmazer, G. 1991. Effect of propylene glycol alginate and xanthan gum on stability of o/w emulsions. Journal of food scince. Vol 58(3): 513- 517.

Stefanow, L. 1989. Change in mayonnaise and salad dressing: A Review. Journal of food science. 40 (6) : 415-422.