To investigate the physicochemical, rheological and sensory characteristics of a new formulation proposed for low‐fat mayonnaise, nine mayonnaise samples containing different compositions of NFC (nanofibrillated cellulose), guar gum and CMC (carboxy methyl cellulose) were prepared and compared to commercial low‐fat mayonnaise (30% fat) as the control sample. The stability of emulsions containing NFC or NFC/CMC was observed to be lower than the commercial control sample where NFC/guar, due to its viscosifying effect, presented higher stability levels. Regarding to the diffraction behavior of particles, samples containing (0.5%/0.25%/0%), (0%/0.5%/0%) and (0%/0%/1%) NFC/guar/CMC were observed to have the smallest particle sizes and consequently lightest colors. No significant difference was recognized between the taste of treated mayonnaise samples and commercial control sample. The positive effect of NFC on the mouth‐feel features in organoleptic properties was also confirmed. As expected, firmness and cohesiveness in the emulsion samples with smaller droplet sizes and higher levels of monodispersity were observed to be higher. NFC/guar (0.5%/0.25%) sample presented higher elastic properties compared to NFC/CMC (0.5%/0.5%) which was ascribed to the neutral nature of guar adsorbed on NFC. Practical Applications Over the past few decades, along with the growing public awareness of the health risks associated with saturated fat (overweight, heart and blood vessel diseases or cancer), the accepted dietary wisdom has been shifted to low‐fat dieting through minimizing the intake of fat in particular. This has led to a dramatic increase in the demand for low‐fat food products. Physically Modified Cellulose, i.e., NFC and MCC, are conventionally used in reduced‐calorie food products to improve rheological and texture characteristics. This study investigates physicochemical, rheological and sensory characteristics of low fat mayonnaise by addition of NFC, guar gum and carboxy‐methyl cellulose.

Egg yolk was partially replaced (0, 25, 50, 75, and 100%) with octenyl succinic anhydride (DSA)-modified potato starch in a reduced-fat mayonnaise formulation to curtail the problems associated with high cholesterol and induced allergic reactions. The physicochemical properties included parameters such as: pH, fat content, and emulsion stability of the formulations analyzed. The samples with 75% and 100% egg yolk substitute showed the maximum emulsion stability (>95% after two of months storage), and they were selected according to cholesterol content, particle size distributions, dynamic rheological properties, microstructure, and sensory characteristic. A significant reduction (84-97%) in the cholesterol content was observed in the selected samples. Particle size analysis showed that by increasing the amount of DSA starch, the oil droplets with the peak size of 70 µm engulfed by this compound became larger. The rheological tests elucidated that in the absence of egg yolk, DSA starch may not result in a final product with consistent texture and that the best ratio of the two emulsifiers (DSA starch/egg yolk) to produce stable reduced-fat, low cholesterol mayonnaise is 75/25. The microscopic images confirmed the formation of a stable cohesive layer of starch surrounding the oil droplets emulsified in the samples selected.Keywords: octenyl succinic anhydride; cholesterol; mayonnaise; particle size distributions; rheological characteristics; microstructure.Practical Application: The egg yolk has been partially replaced (0, 25, 50, 75,100%) by octenyl succinic anhydride (DSA)-modified potato starch in a reduced-fat mayonnaise formulation. The pH, fat content, cholesterol content and emulsion stability, particle size distributions, dynamic rheology, microstructure properties of the formulations were analyzed and the results indicated that 100% substitution of egg yolk may not be desirable because of large droplet size, low consistency and poor sensory scores. The best ratio of the two emulsifiers to produce stable reduced-fat, low cholesterol mayonnaise would be 75/25.

Replacement of milk protein with protein isolates from vegetable resources can significantly influence the characteristics of feta whey less cheese and also decrease the cost of final production. In this study, various blends of milk protein concentrate (MPC) and pea protein isolate (PPI) were mixed at levels of 12% MPC and 0% PPI (MP0), 10%MPC and 2% PPI (MP2), 9% MPC and 3% PPI (MP3), 8% MPC and 4% PPI (MP4), 7% MPC and 5% PPI (MP5), 6% MPC and 6% PPI (MP6) and used in the manufacture of wheyless feta cheese. The chemical, textural, rheological, and sensorial properties, as well as the microstructure of the cheese samples, were evaluated after 1, 15, and 30 days of storage. The general linear model procedure of SAS statistical software was used for statistical analysis. Duncan's multiple range tests was used to compare the means of different treatments. The results showed that all properties of the cheeses were influenced by different levels of PPI due to different total solids content. The use of high concentrations of PPI resulted in a more open protein network, softer structure and decreasing the storage (G 0 ) and loss (G 00 ) moduli in the cheeses. Sensory evaluation of the samples revealed that total score in terms of flavor, texture and overall acceptability was gradually decreased with increasing PPI levels, but still preferable for the panelists.Furthermore, for each sample, with increasing levels of PPI, the whiteness and the greenness were decreased, but the yellowness was increased. K E Y W O R D S microstructure, milk protein concentrate, pea protein isolate, rheology, texture, wheyless feta cheese

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