Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum

For the first time, the effect of the combination of Farsi gum (FG) and pre-gelatinized (pre-gel) cornstarch, as a fat replacer and substitute for xanthan-guar gum, on textural, stability, sensory, average droplet size and rheological characteristics of low-calorie mayonnaise were investigated. FG and pre-gel corn starch combination in ratios of (1:1), (1:2), and (2:1) at three concentrations of 1.5, 2.0, and 2.5% were added to mayonnaise. A mayonnaise sample with guar and xanthan gum (0.5%) was selectedas the blank. Results showed textural parameters, i.e., hardness, apparent viscosity, adhesive force, adhesiveness, and hardness work done, increased by increasing the amount of FG so that was lower than that ofthe blank. Analysis of the average droplet size showed that blank exhibited the highest average droplet size. Average droplet size decreased and the viscosity of all treatments increased by increasing the percentage of gum. Mayonnaise color parameters showed no significant difference between color parameters (p < /em>>0.05). Finally, treatments pre-gel cornstarch: Farsi gum (1:2) 2.5%, pre-gel cornstarch: Farsi gum (2:1) 2.5% and pre-gel cornstarch: Farsi gum (1:2) 2% obtainedthe highest sensory evaluation scores, respectively.