Investigation on Rheological and Textural Properties of Low-Fat Mayonnaise Prepared Using Mono- And Di-Glyceride, Guar and Xanthan Gums

The aim of current paper was to investigate the effect of mono and di-glyceride emulsifiers and xanthan and guar gums on rheological and textural properties of mayonnaise. After formulation of mayonnaise, rheological analysis (Power law, Casson, Bingham and Herschel Bulkley models), optical microscopic images, textural profiles (consistency, adhesion and adhesion force) were performed. The research was conducted in a randomized complete block design and the results were analyzed by one-way ANOVA (α = 0.05) by Minitab software version 17.2. The finding of the fitted rheology tests with Herschel Blakely's model showed that mayonnaise treatments were in the range of this model. The Increase of guar and xanthan gums in excess of 0.333 resulted in pseudoplastic behavior (p≤0.05). Higher values of 0.333% xanthan, guar gums and mono- and di-glyceride resulted in a significant increase in adhesion force and adhesion capability indexes as well as, consistency index significantly decreased (p≥0.05). SEM images indicated that 167% of xanthan gum, 167% of guar gum, and 667% mono- and di-glyceride caused optimal changes in mayonnaise characteristics. Finally, the mayonnaise with 0.167 % xanthan gum, 0.167% guar gum and 0.667% mono- and di-glyceride (T8) was selected as the superior treatment.