Evaluation of Physicochemical, Image, Textural and Sensory Properties of Low Fat Mayonnaise Containing Melon Seed Flour

The growing public awareness of health issues, encouraged manufacturers to produce low-fat products. But choosing the best kind of fat substitutes in low-fat products is very important and a key factor, and need especial attention of low fat products producers. Therefore melon seed flour in levels of 0, 5, 10, 15, 20, 25 and 30% were used to replace part of the oil in the formulation of mayonnaise and parameters such as pH, protein, fat, ash, firmness, color values and sensory characteristics (flavor, texture, rub flexibility, color and overall acceptability) were evaluated. According to the results, by increasing melon seed flour in formulation of mayonnaise the amount of pH, protein, ash, firmness and a* value were increased significantly. While the fat, L* and b* values were reduced by increasing melon seed flour. Finally the sensory evaluation results clearly showed that the sample containing 15% melon seed flour had the highest score in overall acceptability. So based on this research results, melon seed flour is introduced as a fat or oil replacer in different kind of sauces especially mayonnaise.