Effect of flaxseed powder incorporating on some physicochemical and sensory properties of fat reduced mayonnaise

Flaxseed has high content of essential fatty acids, tocopherols, fiber and antioxidant compounds. Therefore using flaxseed powder in different food products can have useful role in diet. In this research, flaxseed powder at 4 levels (4%, 8%, 12%, and 16%) added to fat-reduced mayonnaise and during three months of storage was compared with blank sample in properties such as water content, ash content, protein, oil, pH, acidity, microbial content, heat stability and organoleptic properties. When amount of flaxseed powder increased, oil and protein content of mayonnaise samples were increased. Stability and heat stability of samples were decreased when flaxseed powder were used at higher level (>8%). All samples were at standard range in pH, acidity and microbial content. Sensory evaluation indicated that mayonnaise with 8% of powder in some properties such as odor, flavour, texture, total acceptability has the highest value. Results of this study showed that flaxseed powder can be used in formulation of low fat mayonnaise and it can be as a new functional product in the food market.