Effect of oil replacement in mayonnaise by chia (Salvia hispanica L) mucilage

Abstract

Chia mucilage, composed mainly of dietary fibers, is obtained by immersing chia seeds in water, where the formation of a mucilaginous transparent gel occurs due to the presence of hydrophilic molecules that combine with water. This gel has many properties, among them the emulsifier. Mayonnaise is one of the most consumed condiments, however it contains 70 to 80% of oil. In addition, currently, it exists a growing demand for healthier foods with reduced fat. The objective of this work was to verify the effect of adding the chia mucilage in the substitution of part of the oil in mayonnaise. The chia mucilage was extracted after 2 hours of hydration of the chia seeds through vacuum pump and single sieve, and finally lyophilized. The mayonnaise was prepared with soybean oil, dehydrated egg yolk, vinegar, salt, sugar and chia mucilage. The effect was tested on a mayonnaise with the 15% of the oil substituted by the addition of 0.5%, 1% and 1.5% of chia mucilage in the formulation, through the properties of water activity, pH, color, stability and texture parameters. The water activity increased, as occurred with the addition of chia mucilage, varying from 0.85 to 0.90. The mayonnaise containing 1% of mucilage showed pH (3.44) statistically equal to that of standard mayonnaise (3.48) and lower than the other formulations. As for stability, only mayonnaise added with 0.5% chia mucilage was statistically different from the others, presenting lower stability (72.85%). In relation to texture, higher values of firmness and consistency and lower values of cohesiveness and viscosity index were obtained for the mayonnaise containing 1% mucilage. With this study, it is verified that the substitution of 15% of the oil in mayonnaises can be compensated by the addition of 1% of lyophilized chia mucilage, due to its excellent emulsifying capacity. IntroductionFat substitutes are substances that can be used in different foods to mimic the textured and sensory attributes provided by fat, but provide a considerably smaller amount of calories, and can be based on proteins, carbohydrates or fats [1]. However, it is often difficult to preserve the desirable sensory properties of the food product by reducing or replacing the fat with respect to the breaking strength, texture, moisture content and mouth feel [2].Currently, there are several new fat replacements to meet the demands associated with the current trend of low-fat foods [3]. In this context, a fat substitute that presents great potential and already is being applied in the fat substitution in bakery products, such as bread and cakes [4,5], is the chia mucilage, because its functional characteristics and low fat content.Chia seed (Salvia hispânica L.), native to southern Mexico and northern Guatemala, was traditionally one of the basic elements in the diet of Central American civilizations in the pre-Columbian epoch and was used as an offering to the god. Today chia is being re-introduced into diets because be rich source of essential fatty acids, dietary fiber and prote...

Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba

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Effect of encapsulated punica granatum peel extract on physicochemical, sensorial, and rheological properties of mayonnaise

“…Color is one of the most important quality characteristics of mayonnaise and the first criterion by which consumers decide whether to reject or accept the product (Fernandesa and Salas-Mellado, 2018). As shown in Table 2, the L* value of all mayonnaise formulations in which DEs replaced corn oil was significantly different (P < 0.05) from the control mayonnaise.…”

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Physical and Textural Properties of Soy Oil-Based Full-Fat Mayonnaise Enriched with Virgin Red Palm Oil

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