Physicochemical and sensory properties of reduced-fat mayonnaise formulations prepared with rice starch and starch-gum mixtures

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. Rice starch gels were substituted in the range 10-50%. Substitution up to 20% of total oil was found desirable using both native and modified, hydroxypropylated and cross-linked hydroxypropylated, starch gels. 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.