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Evaluation of fat replacers Avicel ™ , N Lite S ™ and Simplesse ™ in mayonnaise

2002; Wiley; Volume: 26; Issue: 1 Linguagem: Inglês

10.1046/j.1470-6431.2002.00207.x

1470-6431

Imelda W.Y. Cheung, Fernanda Duarte Gomes, R. Ramsden, Donald Roberts,

Proteins in Food Systems

Abstract Samples of mayonnaise were prepared in which the oil content was reduced from 30% to 10% and replaced with the fat replacers, Avicel, N Lite S and Simplesse. The control sample had a significantly higher viscosity ( P < 0.001) and droplet size ( P < 0.01) than the samples containing the replacers. There was a significant ( P < 0.001) correlation ( r = 0.97) between viscosity and droplet size. Sensory analysis also showed that the control had significantly higher scores ( P < 0. 001) for the attributes of thickness, meltability, glossiness and oiliness. There was a significant ( P < 0.05) correlation ( r = 0.93) between viscosity and sensory thickness. However, there was no significant preference for any of the samples, showing that variations in physical properties and sensory profile attributes do not necessarily affect preference. The use of the replacers reduced the energy values of the mayonnaises by 52% to 55%.