Rheological, Physical and Sensory Properties of Mayonnaise Formulated with Sesame Oil

Abstract

Fat has an important role in creating texture, color and viscosity; but, it might be a source of many diseases in human. Mayonnaise is one of the most widely used sauces that contains fat in its formulation. There is an increase demand in reduction of the amount of fat in the diet or use of unsaturated fat. In the present study, mayonnaise samples containing various amounts of sesame oil were produced. Physical and sensory properties were carried out. Furthermore, the consistency coefficient and flow behavior index were calculated as rheological parameters. All mayonnaise samples fitted by power-low model exhibited non-Newtonian and pseudoplastic behavior. Mayonnaise containing 100% sesame oil showed maximum redness and minimum lightness. The sensory results demonstrated that increasing in the amount of sesame oil led to a reduction in overall acceptability. In conclusion, sesame oil at levels of 20% was recommended to be used in mayonnaise formulation for enhancing the nutritional value of mayonnaise.