Can a physically modified corn flour be used as fat replacer in a mayonnaise?
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ORIGINAL PAPER
Can a physically modified corn flour be used as fat replacer in a mayonnaise? Alessandro Carcelli1 · Giacomo Crisafulli1 · Eleonora Carini1 · Elena Vittadini2 Received: 12 May 2020 / Revised: 13 August 2020 / Accepted: 16 August 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Physically modified flours have high potential as fat-replacer in low-fat mayonnaise formulations as they are cheaper than modified starches and successfully respond to the consumers’ request for clean label products. Starting from a standard fullfat (“FF”, 80% oil) sample formulation, three mayonnaises with reduced-fat amount were produced (60%, 40%, 25% oil) substituting oil with a physically modified flour, used as fat-replacer. Mayonnaises (both untreated and pasteurised) were investigated for their physico-chemical properties and sensorial attributes. Emulsions were well formed for all mayonnaise formulations and presented acceptable consistency, with the only exception of the full-fat sample which was unstable after heating. High and comparable emulsion stability was noticed among reduced-fat mayonnaise samples. Mayonnaise with 25% oil content showed hardness and G″ comparable to FF, while mayonnaises with 40% and 60% oil content were harder and showed higher G′ than other samples. Overall, rheological results corroborate the ability of the fat-replacer to counterbalance the absence of fat gelling/thickening the continuous phase of the emulsion. Regarding the colour, a fading (L* increase and a* and b* decrease) of the product with increasing fat reduction was found. Sensory acceptability was positive for all the samples, with 40% oil mayonnaise being the most preferred. The colour of the reduced-fat mayonnaises was perceived as paler and the flavour less persistent than the FF sample. The physically modified corn flour was found to be a valuable fat replacer in reduced-fat mayonnaise. Keywords Mayonnaise · Fat reduction · Clean label · Physically modified flour
Introduction Mayonnaise is one of the most popular and commercialised sauces worldwide. It is a semi-solid oil-in-water emulsion and is traditionally produced mixing oil, egg yolk, salt, vinegar and spices (especially mustard). Traditional mayonnaise is a very caloric and high fat food as it contains approximately 70–80% lipids [1, 2]. Fat reduction is a pillar of international guidelines to reduce the risk of developing type 2 diabetes mellitus and the risk of cardiovascular diseases [3]. From a technological point of view, fat has a pivotal role in the physicochemical and sensory properties making its * Eleonora Carini [email protected] 1
Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/a, 43124 Parma, Italy
Present Address: School of Biosciences and Veterinary Medicine, University of Camerino, via Gentile III da Varano, Camerino, 62032 Macerata, Italy
2
reduction in food formulations highly challenging. In food emulsions fat impacts on the texture, colour, lubricity and flavour properti
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