Effect of Modified Cassava Starch in Reduced-fat Mayonnaise by Correlating Emulsion Stability with Anti-oxidation Reaction Using Gas Chromatography–Mass Spectrometry (GC-MS)

Modified starches are essential firming additives in many food processes as they act as emulsion stabilizers. Presently, they are produced mostly from corn and potatoes, but cassava is a good alternative source to augment the rising global demand for starch. In this work, cassava starch from a native variety called Manihot esculenta Crantz, modified by facile heat-moisture treatment (HMT) method was used in reduced-fat mayonnaise to retain product consistency and texture but, more importantly, to contribute to the stabilizing effect of emulsions. Varying amounts of modified cassava starch in mayonnaise formulation were evaluated to correlate emulsion stability with a reduction in the amount of oil and the presence of anti-oxidation compounds that slow down chemical processes. The anti-oxidation process resulting from starch composition in the emulsion was measured by an analytical method using the combined gas chromatography and mass spectrometry (GC-MS). 22 complete factorial experiments were conducted in determining the significant effects and interactions between the amount of modified starch and oil. Correlations of these two factors with resulting stability as response variables were analyzed. Two-way ANOVA showed significant relationships in emulsion stability as directly proportional to the amount of oil in the emulsion as well as the modified starch. The results confirmed that individual factors both influenced the slowing down of emulsion breakdown of mayonnaise. However, it also revealed that modified starch had a greater influence on the concentration of acetic acid as an antioxidant than the effect of oil on the emulsion stability. Thus, this study confirmed that increasing the amount of modified cassava starch correlates to a significant occurrence of anti-oxidation reaction in reduced-fat mayonnaise. The combination of 0.60 wt% modified starch with 50 wt % oil achieved a higher stabilizing effect on emulsions as compared to other combinations. The results proved that predictive analysis of the capacity to prevent the auto-oxidation process is one way of predicting the long-term stability of the mayonnaise after 24 h.