Effect of hull-less barley beta-glucan as a fat mimetic on physicochemical, textural and sensory properties of low fat mayonnaise

In this study, beta-glucan from hull-less barely was used to decrease fat level of mayonnaise at levels of 20, 30, 40, 50% (abbreviated names of low fat mayonnaise samples are BG20%, BG3%,BG40% and BG50% respectively) and physicochemical, textural and sensory properties of them were compared with control sample containing 75% fat (FF). The results showed all of low fat samples had lower energy content and higher moisture compared control sample. Results of textural and sensory experiments of low fat mayonnaise revealed that increasing level of fat replacement with beta-glucan from 20 to 50% decreased viscosity and altered textural properties so that with increase replacement percent and reduction of fat, the lowest and highest viscosity belonged to BG20% and BG30%, respectively. In term of textural properties the highest firmness and adhesiveness belonged to BG20%. In sensory evaluation the highest preference was observed in BG30% and BG50% that reveal the possibility of using beta-glucan as fat replacement in mayonnaise formulation successfully.