Effects of bacterial cellulose as a fat replacer on some properties of fat-reduced mayonnaise

摘要

In the present study, the effects of bacterial cellulose on the sensory evaluation and rheologicalbehavior of fat-reduced mayonnaise were examined. Oil content of samples was reduced from 75% to60% and replaced by BC at levels of 0.25%, 0.50%, 0.75%, 1% and 2%. The pH of the control samplewas significantly lower (P<0.05) than that of groups containing BC and the control sample had higherviscosity than the other groups. All samples were found to exhibit non-Newtonian pseudoplasticbehavior. The results of sensory evaluation indicated that there was no significant difference (P<0.05)between groups in terms of smell, thickness, oiliness and aftertaste. BC could therefore be used as a fatreplacer in the production of fat reduced mayonnaise.