Application of response surface methodology: Effect of fat replacer on physical and sensory characteristics of mayonnaise

Mayonnaise is one kind of salad dressing used widely all over the world and is highly appreciated because of its texture and flavor. In this study, reduced fat mayonnaise samples (45% oil) were produced using pre-gelatinized corn starch (2-4%), xanthan (0-0.3%) and guar (0-0.3%) as fat replacer by central composite design and their viscosity, stability and sensory properties were analyzed and were compared with those of full fat mayonnaise sample (70% oil) as control experiment. Results showed that the most stability and viscosity values were related to the sample made of 4% pre-gelatinized corn starch, 0.3% xanthan and 0.3% guar and the least values were observed for the sample made of only 2% starch. Sample containing 3% starch, 0.15% xanthan and 0.15% guar (central point) showed the highest score for sensory total acceptability. Most of the samples demonstrated sensory characteristics better than those of the control sample (P<0.05) hence describing high performance of used hydrocolloids. Modeling and satisfactory coefficients of determination revealed goodness of the models to predict data.