Comparison of textural and sensory characteristics of low-fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches

摘要

Mayonnaise is a popular condiment containing 65-75% oil by weight. The aim of the study was to develop a low fat (75% fat-replaced) mayonnaise using chemically modified octenyl-succinic anhydride (OSA) corn and OSA-sorghum starches. Secondly, the functional properties of native and modified corn and sorghum starches were also compared. The setback viscosity of OSA-sorghum starch was found to be the least while the textural changes in OSA-sorghum on cold storage were found to be negligible. Overall acceptability of low fat mayonnaise (LFM) was scored higher than full-fat mayonnaise (FFM). But the textural attributes of LFM made from OSA-sorghum were found to be quite similar to FFM.