Effects of adding inulin and chia mucilage in the production of mayonnaise with reduced fat and cholesterol: technological, nutritional, and sensory aspects

Authors

  • Jonathan Marques Pereira Canuto
  • Rayane Alves Batista
  • Silvia Leticia Rivero Meza
  • João Paulo Sinnecker
  • Fabiana Perrechil Bonsanto
  • Cristiana Maria Pedroso Yoshida
  • Patricia Sinnecker

DOI:

https://doi.org/10.55905/oelv22n2-101

Keywords:

light mayonnaise, fat substitute, inulin, chia, prebiotic

Abstract

In recent years, interest has grown in the use of inulin and chia mucilage as hydrocolloids and fat substitutes in functional foods due to their ability to improve technological properties such as texture. In addition, they are low in calories and have a prebiotic effect with potential health benefits. Reducing the fat content of processed foods is one of the current demands for a healthier diet. The aim of this study was to develop a light and functional mayonnaise, with reduced fat, calories, and cholesterol content enriched with prebiotic fiber. It was possible to produce a light mayonnaise with up to 80.0% reduction in oil and 68.7% reduction in egg yolk. The addition of the hydrocolloids inulin and chia mucilage had good technological, nutritional, and sensory properties, providing an adequate texture, up to 2.5g of fiber per 12g serving of mayonnaise, and 80% acceptability.

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Published

2024-02-16

How to Cite

Canuto, J. M. P., Batista, R. A., Meza, S. L. R., Sinnecker, J. P., Bonsanto, F. P., Yoshida, C. M. P., & Sinnecker, P. (2024). Effects of adding inulin and chia mucilage in the production of mayonnaise with reduced fat and cholesterol: technological, nutritional, and sensory aspects. OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA, 22(2), e3246. https://doi.org/10.55905/oelv22n2-101

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