Effect of hull-less barley ß-glucan on rheological properties of low fat mayonnaise

In the present study, effect of hulless barley ß-glucan on rheological properties of low fat mayonnaise was investigated. Mayonnaise fat was partially substituted by ß-glucan at different levels of 20, 30, 40, and 50%, which were referred to as BG20, BG30, BG40, and BG50, respectively. The full fat (FF) (75% oil) mayonnaise without ß-glucan substitution was used as a control experiment. Results of flow behavior showed that all samples were pseudoplastic and also power law model compared with Herschel bulkly showed higher correlation coefficient and thus it can better predict the flow behavior of the samples. In view of time-dependent behavior, all samples showed thixotropic behavior. Due to the results obtained from frequency test, it was revealed that in all samples the storage modulus was higher than loss modulus, which indicates the solid-viscoelastic behavior of the mayonnaises. Furthermore, tangant delta in all samples was less than one that shows higher elastic characteristic in the samples than viscose. It was also revealed that among all mayonnaise samples, the control had the highest tan delta. Finally, since the rheological properties of the control sample were retained even after reduced level of fat and incorporation of the hull-less barley ß–glucan into formulation it can be suggested that the hull-less barley ß–glucan can be used in order to improve the rheological properties of the low fat mayonnaise.