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Interaction between Nanofibrillated Cellulose with Guar Gum and Carboxy Methyl Cellulose in Low‐Fat Mayonnaise
Author(s) -
Golchoobi Laleh,
Alimi Mazdak,
Shokoohi Shirin,
Yousefi Hossein
Publication year - 2016
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12183
Subject(s) - guar gum , food science , fat substitute , cellulose , organoleptic , chemistry , microcrystalline cellulose , guar , materials science , rheology , organic chemistry , composite material
To investigate the physicochemical, rheological and sensory characteristics of a new formulation proposed for low‐fat mayonnaise, nine mayonnaise samples containing different compositions of NFC (nanofibrillated cellulose), guar gum and CMC (carboxy methyl cellulose) were prepared and compared to commercial low‐fat mayonnaise (30% fat) as the control sample. The stability of emulsions containing NFC or NFC/CMC was observed to be lower than the commercial control sample where NFC/guar, due to its viscosifying effect, presented higher stability levels. Regarding to the diffraction behavior of particles, samples containing (0.5%/0.25%/0%), (0%/0.5%/0%) and (0%/0%/1%) NFC/guar/CMC were observed to have the smallest particle sizes and consequently lightest colors. No significant difference was recognized between the taste of treated mayonnaise samples and commercial control sample. The positive effect of NFC on the mouth‐feel features in organoleptic properties was also confirmed. As expected, firmness and cohesiveness in the emulsion samples with smaller droplet sizes and higher levels of monodispersity were observed to be higher. NFC/guar (0.5%/0.25%) sample presented higher elastic properties compared to NFC/CMC (0.5%/0.5%) which was ascribed to the neutral nature of guar adsorbed on NFC. Practical Applications Over the past few decades, along with the growing public awareness of the health risks associated with saturated fat (overweight, heart and blood vessel diseases or cancer), the accepted dietary wisdom has been shifted to low‐fat dieting through minimizing the intake of fat in particular. This has led to a dramatic increase in the demand for low‐fat food products. Physically Modified Cellulose, i.e., NFC and MCC, are conventionally used in reduced‐calorie food products to improve rheological and texture characteristics. This study investigates physicochemical, rheological and sensory characteristics of low fat mayonnaise by addition of NFC, guar gum and carboxy‐methyl cellulose.