Effect of Gum Tragacanth and Carboxymethyl Cellulose on Physicochemical and Sensory Properties of Mayonnaise

Gum is used to stabilize mayonnaise emulsion in industry. The present study investigated the effect of carboxymethyl cellulose (CMC) with gum tragacanth (T) on the physicochemical and sensory properties of mayonnaise after 1 and 30 d of storage. T contents from zero (control) to 100% in the CMC was used to produce mayonnaise. The results of rheology were analyzed using the Herschel-Bulkley model which indicated that all samples showed pseudoplastic behavior and exhibited weak gel-like behavior in the studied frequency range. The stability of the samples increased as the content of T increased to ≥50% after 30 d of storage. Results from color measurement showed that use of T at most concentrations decreased the L* and increased the a* and b* of the samples. The microstructural images and sensory evaluation showed no significant difference from the control over both periods of storage. The results of this study indicate that ≥50% T increased water binding capacity, stability, continuous phase viscosity, and rheological behavior and produced acceptable sensory scores confirming that it is appropriate for replacement of a percentage of CMC in the mayonnaise samples.