Fat Replacement with Mero (Salvia macrosiphon) and Chia (Salvia hispanica L.) Seed Gum on Physicochemical, Rheological and Sensory Characteristics of Low-Fat Whipped Creams

High-fat contents of whipped creams and their nutritional disadvantages have fascinated several studies. The aim of this study was aimed to decrease the fat content of whipped creams using two gums of chia and mero seeds.

After extracting gums from the seeds, treatments were carried out on eight groups of T1 (20% fat cream), T2% (20% fat cream and 0.3% chia gum), T3 (20% fat cream and 0.3% mero gum), T4 (cream 20% fat, 0.15% chia gum and 0.15% mero gum), T5 (cream 30% fat), T6 (30% fat cream and 0.3% chia gum), T7 ( 30% fat cream and 0.3% mero gum) and T8 (30% fat cream, 0.15% chia gum and 0.15% mero gum). Then, physicochemical (acidity, pH, viscosity, humidity and increases in volume and quantity of water) and sensory (overall acceptance) characteristics of the treatments were assessed on Days 1, 5 and 10.

Use of gums did not affect acidity and pH of the treatments; however, decreases in moisture content and synergy and increases in viscosity and overrun in samples containing chia seed gum alone and chia seed gum with mero were reported. Use of gums in whipped creams included significant effects on color and sensory characteristics. Moreover, T4 treatment included high sensory scores, which was addressed as the best treatment based on the physicochemical indices.

The present study showed that chia and mero seed gums could be used effectively for the production of reduced-fat whipped creams. Treatment T4 (confectionery 20% fat cream, 1.5% maru seed gum and 0.15% chia seed gum) was the best treatment overall.