Effect of galactomannan-α-linolenic acid-sesame protein isolate complex on physicochemical, rheological and sensory properties of reduced-fat mayonnaise
Shima Soleimani, Hakimeh Rezaei Jafarloo, Parastoo Asadi Shizari, Taraneh Abyar Azimi, Bahram Hassani
Abstract
Due to the high consumer demand for low-fat and cholesterol-reduced foods, a reduced-fat mayonnaise was developed using a triple complex of galactomannan–α-linolenic acid–sesame protein isolate (GLS). The complexation index of galactomannan (GM) and sesame protein isolate (SPI) was determined to be 12.2 %, while the loading efficiency of α-linolenic acid (ALA) in the complex reached 91.4 %. The effects of incorporating different GLS levels (0, 8, 16, and 24 %) as a replacement for 0, 25, 50, and 75 % of the oil in the mayonnaise formulation were evaluated in terms of pH, textural properties, viscosity, color indices, and sensory attributes over 28 days of storage at 25 °C. The initial pH of samples was in range of 4.25–4.28 which gradually decreased over time up to 4.08 to 4.20. The results indicated that when 16 % GLS was used in the formulation, the lowest texture firmness (6.48 g) and the highest adhesiveness (68.17 g s), springiness (0.40), and cohesiveness (0.33) were observed. A shear-thinning behavior was observed in all mayonnaise samples. The control sample exhibited the highest color indices (L∗ = 93.23, a∗ = 2.61 and b∗ = 3.52), while the sample containing 24 % GLS had the lowest (L∗ = 92.83, a∗ = 2.45 and b∗ = 3.35), values. The highest sensory texture (8.70), aroma (8.40), and taste (8.80) evaluation scores was observed in sample T16. Therefore, this study recommends 16 % GLS as an effective replacement for 25 % of the oil in mayonnaise, enhancing its textural, nutritional, and sensory properties.