Application of Hi-maize resistant starch and whey protein concentrate in microfluidized emulsion-based mayonnaise

Abstract

Mayonnaise is considered as of the most popular sauce worldwide. It is generally contains high fat and rich in taste. The research involves development of low-fat mayonnaise by the application of producing oil-in-water emulsion with the help of microfluidizer using a different level of resistant starch (12, 24 and 36%) as a fat replacer. The produced mayonnaise samples were compared with commercially available market sample (MS) and full fat formulated. Characterization was based on physicochemical parameters, rheological study, Fourier Transform Infrared Spectroscopy (FTIR) analysis and sensory evaluation. Phase separation of low-fat mayonnaise decreases significantly with increased level of resistant starch. The a_w of mayonnaise samples were significantly increased with increasing percentage of resistant starch. Total soluble solid (TSS) in MFF was found significantly higher than any other tested sample (p>0.05). FTIR analysis uncovers the compositional and structural components of mayonnaise. It was observed that shear stress increased with increase in shear rate for all samples at 20 and 40ºC. Rheological data of low-fat mayonnaise was described by power law model. It was best fitted to the experimental shear rate-shear stress data with high determination coefficient (r² ~ 0.99). Unrelated of the samples testing conditions at different temperature and shear rate confirmed time dependent pseudo plastic behavior. The storage modulus of all samples was higher as compared to the loss modulus which shows elastic nature of mayonnaise. Therefore, it could be determined that substitution of resistant starch for the replacement of fat was acceptable up to 24% only.