Application of oat dextrine for fat substitute in mayonnaise

A new low-fat (Lf) mayonnaise product was prepared and optimised, using response surface methodology (RSM) with the following conditions: the dosage of egg yolk was 10.6%, the dextrose equivalent (DE) value of oat dextrine was 8.1 and its substituted rate for fat was 27.9%. This new mayonnaise product had a higher viscosity (1620 MPa s) and a lower caloric value (597.7 kcal/100 g) compared to full-fat (Ff) mayonnaise. Sensory evaluation demonstrated that mayonnaise substituted with oat dextrine was acceptable. Microstructure analysis showed that the fat granules became uniform, small and symmetrical when the substituted levels of oat dextrine were under 30%. This study showed good potential for oat dextrine to be used as a fat substitute in mayonnaise.