Effect of oil replacement in mayonnaise by chia (Salvia hispanica L) mucilage

Chia mucilage, composed mainly of dietary fibers, is obtained by immersing chia seeds in water, where the formation of a mucilaginous transparent gel occurs due to the presence of hydrophilic molecules that combine with water.This gel has many properties, among them the emulsifier.Mayonnaise is one of the most consumed condiments, however it contains 70 to 80% of oil.In addition, currently, it exists a growing demand for healthier foods with reduced fat.The objective of this work was to verify the effect of adding the chia mucilage in the substitution of part of the oil in mayonnaise.The chia mucilage was extracted after 2 hours of hydration of the chia seeds through vacuum pump and single sieve, and finally lyophilized.The mayonnaise was prepared with soybean oil, dehydrated egg yolk, vinegar, salt, sugar and chia mucilage.The effect was tested on a mayonnaise with the 15% of the oil substituted by the addition of 0.5%, 1% and 1.5% of chia mucilage in the formulation, through the properties of water activity, pH, color, stability and texture parameters.The water activity increased, as occurred with the addition of chia mucilage, varying from 0.85 to 0.90.The mayonnaise containing 1% of mucilage showed pH (3.44) statistically equal to that of standard mayonnaise (3.48) and lower than the other formulations.As for stability, only mayonnaise added with 0.5% chia mucilage was statistically different from the others, presenting lower stability (72.85%).In relation to texture, higher values of firmness and consistency and lower values of cohesiveness and viscosity index were obtained for the mayonnaise containing 1% mucilage.With this study, it is verified that the substitution of 15% of the oil in mayonnaises can be compensated by the addition of 1% of lyophilized chia mucilage, due to its excellent emulsifying capacity.