Effect of corn bran as a fat replacer on quality characteristics of low-fat mayonnaise sauce

Abstract

Background: Nowadays, obesity, hypertension and cardiovascular diseases are increasing because of using foodstuffs with high fat content. Therefore, attention has been drawn to produce low calorie foods by reducing or eliminating fat through application of fat replacers. Different levels of corn bran as a fat replacer were utilized to manufacture low-fat mayonnaise. Four treatments were prepared including control without corn bran (IZ1), low-fat with 25% corn bran (IZ2), low-fat with 50% corn bran (IZ3) and low-fat with 75% corn bran (IZ4). Finally, the effect of this replacement on chemical composition, viscosity, color, total phenolic content and sensory properties were investigated. Physicochemical analysis showed that the low-fat mayonnaise samples had higher water activity and acid value during storage and lower pH values in storage time than the full-fat samples. The apparent viscosity of samples containing corn bran increased by increasing the level of corn bran. Also, sensory evaluation indicated that IZ1 obtained the highest scores in some properties such as texture, mouth feel, viscosity and intent to purchase compared to other sample. Moreover, the lightness value (L*) of low-fat mayonnaise decreased by increasing the level of corn bran. It can be concluded that corn bran can be used in the formulation of low-fat mayonnaise as a fat replacer with acceptable physicochemical and sensory properties.