Feasibility of gum tragacanth and maltodextrin used as a fat replacer in mayonnaise

Application of gum tragacanth and maltodextrin as fat replacers in mayonnaise was studied. Fat was partially substituted by different gums at levels of 50% and 75%, and the samples were referred to as F-1(substitution of 50% of fat by 1.5% solutionof gum tragacanth), F-2 (substitution 75% of fat by 2.25% solution of gum tragacanth), F-3(substitution 50% of fat by 1.5% solution of gum tragacanth and 2% maltodextrin), F-4(substitution 75% of fat by 2.25% solution of gum tragacanth and 2% maltodextrin), F-5(substitution 50% of fat by 1.5% solution of gum tragacanth and 4% maltodextrin) and F-6 (substitution 75% of fat by 2.25% solution of gum tragacanth and 4% maltodextrin) respectively. The full fat (FF) mayonnaise (75% oil) was used as a control. Results indicated that all low fat 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 F-6 and there were no significant differences between F-3, F-4 and F-5 formulations. In sensory evaluation, in terms of total acceptability, the highest score belonged to F-6, but in all of mayonnaise samples lowest score observed in F-1 and F-2 samples. This study showed that gum tragacanth in combination with maltodextrin has high potantial to use as a fat replacer in mayonnaise formulation.