Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses

Schädle C, Bader-Mittermaier S, Sanahuja S (2022)

Publication Type: Journal article

Publication year: 2022

Journal

Foods MDPI

Book Volume: 11

Article Number: 806

Journal Issue: 6

DOI: 10.3390/foods11060806

Abstract

Reduced-fat products can help to fight obesity and its associated health risks. To de-velop appealing products, both product-specific fat replacers and suitable analytical methods for the characterization of fat-associated properties are important. The rheology, tribology, texture, and spreadability of a reduced-fat mayonnaise with different concentrations of corn dextrin were analyzed to determine properties such as flow behavior, viscosity, lubricity, firmness, and stickiness. Addition-ally, a sensory panel analyzed the samples for their mouthfeel (creaminess, firmness, and stickiness). Correlations between the results of the instrumental methods suggested that the analytical effort for the future development of appealing reduced-fat food products can be reduced. In addition, several correlations were identified between the instrumental and the sensory data. Results from tribological measurements correlated with the sensory attribute of stickiness, suggesting that tribometry can complement or constitute an alternative to complex and expensive human sensory tests. Additionally, the use of Stevens’ power law showed a high correlation between the Kokini oral shear stress and the sensory attribute of creaminess. The instrumental texture properties (firmness, stickiness) also correlated with the sensory sensation. The identified correlations obtained from comparing different methods may help to estimate the possible applications of new fat replacers and facilitate innovative product development.

Authors with CRIS profile

Christopher Schädle Lehrstuhl für Aroma- und Geruchsforschung

Involved external institutions

Fraunhofer-Institut für Verfahrenstechnik und Verpackung (IVV)

Germany (DE) Berner Fachhochschule (BFH)

Switzerland (CH)

How to cite

APA:

Schädle, C., Bader-Mittermaier, S., & Sanahuja, S. (2022). Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses. Foods, 11(6). https://dx.doi.org/10.3390/foods11060806

MLA:

Schädle, Christopher, Stephanie Bader-Mittermaier, and Solange Sanahuja. "Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses." Foods 11.6 (2022).

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