Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes

Venus Habashi ^a

Amir Hossein Elhamirad ^a

Ahmad Pedramnia ^a

Affiliation

a Islamic Azad University, Sabzevar Branch, Sabzevar, Iran

Copyright ©Habashi et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Received 04 May, 2020 | Accepted in revised form 19 May, 2020 | Published 15 December, 2020

DOI: http://doi.org/10.21603/2308-4057-2021-1-19-23

Abstract

Introduction. Mayonnaise is a kind of oil-in-water emulsion that usually contains 70–80% of oil. However, modern food science keeps providing new knowledge about high-fat products, which makes it possible to solve the problems related to health concerns.
Study objects and methods. The research featured high-fat mayonnaise (20% of oil) with reduced oil stabilizer (1.75%) and without egg stabilizer. In experimental samples, egg stabilizer was replaced with 0.3, 0.4, and 0.5% of whey protein concentrate and 0.3, 0.5, and 1.0% of Tragacanth gum. Mayonnaise with 3.5% oil stabilizer and 0.3% egg stabilizer was used as control sample. The samples were tested for such textural attributes as firmness, consistency, adhesive force, and adhesiveness.
Results and discussion. The highest and the lowest textural values were demonstrated by the sample with 0.4% of whey protein concentrate and 0.5% of Tragacanth gum and the sample with 0.5% of whey protein concentrate and 1.0% of Tragacanth, respectively. The former showed textural characteristics similar to those of the control sample. The presence of hydrocolloids proved to affect the texture properties of mayonnaise, whereas Tragacanth gum reduced its elasticity. It formed a strong and complex gel-like structure in the continuous phase. As a result, oil droplets in the emulsion had a smaller diameter, which improved the texture properties of low-fat mayonnaise.
Conclusion. Whet protein concentrate and Tragacanth gum in amounts of 0.5% and 1.0%, respectively, can be used to replace egg stabilizer and reduce oil stabilizer in low-fat mayonnaise.

Keywords

Mayonnaise, textural attributes, whey protein, Tragacanth gum, protein concentrate

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How to quote?

Habashi V, Elhamirad AH, Pedramnia A. Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes. Foods and Raw Materials. 2021;9(1):19–23. https://doi.org/10.21603/2308-4057-2021-1-19-23

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