Physico-chemical, texture, and organoleptic properties of low fat mayonnaise containing Inulin and Pectin

In the present research, physico-chemical, texture, and organoleptic properties of low fatmayonnaise formulated with pectin and inulin were investigated. Mayonnaise fat wassubstituted at 25 and 50% by inulin, pectin, and their combinations. Samples were refered to as P-25, P-50, I-25, I-50, IP-25, and IP50. Mayonnaise containing 75% oil was used as control. The results showed that calorie of all low fat samples was significantly (p<0.05) lower than that of control. Moisture content of all low fat samples was significantly lower than that of the control sample. The highest firmness and viscosity belonged to the P25 sample, which was significantly higher than that of control. Results of sensory properties showed that the highest overall acceptability belonged to P25 and IP50 samples. It was concluded that inulin and pectin had the potential to be used as fat replaces in mayonnaise.