Textural and Sensory Properties of Reducedfat Mayonnaise Prepared with Pregelatinized Cornstarch and Farsi gum

For the first time, the effect of the combination of Farsi gum (FG) and pregelatinized (pregel) cornstarch, as a fat replacer and substitute for xanthanguar gum, on textural, stability, sensory, average droplet size and rheological characteristics of lowcalorie mayonnaise were investigated. FG and pregel corn starch combination in ratios of (1:1), (1:2), and (2:1) at three concentrations of 1.5, 2.0, and 2.5% were added to mayonnaise. A mayonnaise sample with guar and xanthan gum (0.5%) was selectedas the blank. Results showed textural parameters, i.e., hardness, apparent viscosity, adhesive force, adhesiveness, and hardness work done, increased by increasing the amount of FG so that was lower than that ofthe blank. Analysis of the average droplet size showed that blank exhibited the highest average droplet size. Average droplet size decreased and the viscosity of all treatments increased by increasing the percentage of gum. Mayonnaise color parameters showed no significant difference between color parameters (p lt; /em gt; gt;0.05). Finally, treatments pregel cornstarch: Farsi gum (1:2) 2.5%, pregel cornstarch: Farsi gum (2:1) 2.5% and pregel cornstarch: Farsi gum (1:2) 2% obtainedthe highest sensory evaluation scores, respectively.