Research led by Ruiling Shen of the Zhengzhou University of Light Industry, China, suggested an optimal formulation of oat dextrine replacement for the production of a low fat mayo that produces similar physical and physical characteristics to traditional high fat mayo.
However the study, published in Food Chemistry, notes that although many properties are similar, the taste and texture of low fat mayonnaise could be affected by the use of oat dextrine as a fat replacer.
As a component in food, fat influences many sensory and rheological properties, including flavour, colour, mouth texture, and emulsion stability. The researchers noted that it is therefore difficult to produce low fat foods that have similar characteristics to traditionally produced, higher fat, foods.
In order to formulate effective low fat products, the authors stated that it is necessary “to use non-fat ingredients of different functions, to supply the quality attributes lost when fat removed.
Mayonnaise is traditionally made with egg yolk, vinegar, and oil, and can contain up to 80 per cent fat. Many previous studies have tried to decrease the fat content of mayonnaise and therefore reduce its caloric value by using fat substitutes, however according to the authors none have evaluated the use of oat dextrine as a fat substitute.
Dextrose equivalents, such as oat dextrine, are widely used in food industry as fat substitutes in meat and dairy products. The new study investigated the effects of oat dextrine fat substitution on the physical and sensory characteristics of a low fat mayonnaise.
The optimal formulation for low fat mayonnaise was estimated by a model equation to be at an egg yolk weight of 10.6 per cent, with oat dextrine substitution at 27.9 per cent.
The caloric value of low fat mayonnaise was found to be 597.7 kal per 100g, a 16.5 per cent reduction from full fat mayonnaise.
At optimal formulation the viscosity and state scores of low fat mayonnaise were higher that full fat products, with appearance, colour, odour and overall acceptability found to be very similar to the full fat alternative.
However, the addition of the oat dextrine also adversely affected mayonnaise texture character and taste, leading to a significantly lower sensory quality as compared with the full fat control sample.
The researchers concluded that oat dextrine offers potential for use in low fat mayonnaise, and played “multiple roles as a fat replacer”.
The texture and flaour problems notwithstanding, the oat dextrine produced a low fat, lower calorie, mayonnaise with similar acceptability, appearance, colour, odour, to a commercially available full fat product.
Source: Food Chemistry
Published online ahead of print, doi: 10.1016/j.foodchem.2010.10.072
“Application of oat dextrine for fat substitute in mayonnaise”
Authors: R. Shen, S. Luo, J. Dong