A Comparative Analysis of the Impact of Incorporating Modified Potato and Corn Starch on the Textural, Rheological, and Sensory Attributes of Low-Fat Mayonnaise

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Ghaderi Shadi; Rahman Alireza

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2025 | Volume:22 | Issue:160 Page(s): 91-109

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Title

A Comparative Analysis of the Impact of Incorporating Modified Potato and Corn Starch on the Textural, Rheological, and Sensory Attributes of Low-Fat Mayonnaise

Author(s)

Ghaderi Shadi | Rahman Alireza | Issue Writer Certificate

Keywords

Low Fat

Mayonnaise Sauce

Modified Starch

Viscosity

Stabilizer

Abstract

In response to the detrimental effects of dietary fat on consumer health, particularly its association with cardiovascular diseases, obesity, and various other health-related issues, there has been a concerted effort in contemporary food production to develop low-fat food products. The objective of study is evaluate the production of low-fat mayonnaise with oil content levels of 20%, 25%, and 30%. This investigation employs modified potato and corn starches at concentrations of 2. 5%, 3%, and 3. 5% The aims to systematically assess the relative impact of these formulations on parameters, including viscosity, pH, acidity, stability, and physical properties, throughout storage period of six months. Additionally, sensory properties will be evaluated to provide a comprehensive analysis of the product's quality and consumer acceptability. The findings indicated that the incorporation of both starches and elevated fat levels resulted in significant increases in pH values, viscosity, emulsion stability, tissue stiffness, the adhesion properties of mayonnaise, concurrently leading to a reduction in the acidity of the samples. During the storage period at refrigeration temperatures, a significant reduction in viscosity, pH, firmness, and tissue adhesion was observed in the mayonnaise samples, accompanied by an increase in acidity and creaminess (p<0. 05) The findings from the sensory evaluation demonstrated that elevated levels of starches and fats significantly improved the scores of sensory parameters (p < 0. 05) The sensory evaluation revealed that the formulation of low-fat mayonnaise, which comprised 30% fat and 3. 5% modified potato starch, exhibited the highest level of sensory acceptance among the tested samples. The present study demonstrated that low-fat treatments utilizing modified potato starch exhibited superior quality characteristics in comparison to samples incorporating corn starch. In conclusion, the incorporation of 30% fat and 3. 5% modified potato starch as a fat substitute yields beneficial physicochemical and sensory properties in mayonnaise.

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