As consumption of high-fat, high-calorie diets is directly linked to obesity and related health risks, low-fat or reduced-fat food production has received greater attention in recent years. In the present study, we determined the characteristics of reduced-fat mayonnaises that were formulated by partial substitution of oil using native and modified rice starches as well as starch-gum mixtures. Native rice starch was substituted in the range 10-50%, in gel form. Substitution up to 20% of total oil was found desirable using both native and modified, hydroxypropylated and cross-linked hydroxypropylated, starches. Compared to full-fat control, superior sensory characteristics were observed for rice starch substituted mayonnaises. Starches increased the freeze-thaw stability of reduced-fat mayonnaises significantly (p
Key words: reduced-fat mayonnaise, rice starch, freeze-thaw stability, sensory characteristics, viscosity
|
