Rheological, Textural, and Digestibility Characteristics of Low Fat Mayonnaise as Affected by the Addition of Sorghum‐Xanthan Gum and Corn‐Xanthan Gum Extrudates (RS3)

Abstract Low‐fat mayonnaise samples are produced using corn (EC) and sorghum (ES) starch extrudates. The resistant starch rich (RS 3 ) extrudates are produced by extruding corn and sorghum starch in the presence of xanthan gum at 1% w/w level, i.e., ECX and ESX, respectively. These extrudates are incorporated in low fat mayonnaise at 10% w/w. The EC and ES based mayonnaise, i.e., M C and M S , respectively are treated as control mayonnaise while the ECX and ESX incorporated mayonnaise M CX and M SX , respectively are low‐fat mayonnaises prepared with RS 3 starches and hence are compared to control. Rheological characterization of the samples is done using frequency sweep tests, flow curves, and oscillatory tests. The tan θ values obtained through frequency sweep measurements classify mayonnaise samples into weak gels. All the mayonnaise samples best‐fitted the power law model and exhibit thixotropic (time‐dependent), shear‐thinning behavior with thixotropy being higher in M S and M SX . The % recovery and % strain of corn based mayonnaise are found to be higher. The incorporation of ESX extrudates increases the viscosity, improves the firmness and decreases the predicted glycemic index of M SX as compared to M S and M CX while providing a stable emulsion with appropriate rheological, textural, and sensory attributes.