Development of Light Mayonnaise Formula Using Carbohydrate-Based Fat Replacement

Mayonnaise which made in traditional method contains enormous fat (70-80%). It is well known that the amount and type of fat consumed are important to the aetiology of several chronic diseases. Therefore, it is difficult to imitate traditional product quality when preparing low-fat foods. Thus, the objective of this study was to develop light mayonnaise by reducing fat content to 50% using potato powder mash as fat replacement. The full fat mayonnaise (FF) and commercial low fat (CLF) were used as a control experiment. Physicochemical, rheological, microbiological analyses and sensory evaluation of the FF and light fat mayonnaises preparing by potato powder mash (LFP) at level 5, 10 and 15% were performed. The results indicated that all light-fat mayonnaise formula had significantly lower energy content, but higher water content than their FF and CLF counterpart. In terms of colour, the low fat mayonnaise formula was higher than that of the commercial light fat mayonnaise. With regard to pH, there were no significant differences between the FF, CLF and LFP mayonnaises after one-day storage. Meanwhile, the overall acceptability scores were significantly higher when the substitution levels of potato powder mash increased. The rheological characteristics of LFP at 15% are more close to that of the commercial control CLF. Microbial loadings of all mayonnaises tested were in the acceptable limit throughout the storage time. This study shows good potential for potato powder to be used as a fat replacer in mayonnaise. Key word: light mayonnaise, Fat replacement, potato powder, Rheological properties and Sensory evaluation