Characterization, sensory evaluation and oxidative stability of reduced-fat mayonnaise formulated with polysaccharides extracted from mangosteen peels as fat replacer

Polysaccharides extracted from mangosteen peels (MPPS) were employed as fat replacer to develop reduced-fat mayonnaise. The partial oil substitution of 25, 35, 45, and 55 %, designating the samples as MP25, MP35, MP45 and MP55, was conducted and their chemical composition, caloric value, microscopic image, oil droplet distribution, emulsion stability, rheological and textural properties, sensory preference and oxidative stability were investigated in comparison with those of full-fat mayonnaise. The oil-substituted mayonnaise had reduced calories of 25.6–67.4 %, which could be classified a “light” product, according to Codex Alimentarius standards. Oil substitution increased the oil droplet size from 2.81 μm (control) to 12.27 μm (MP55). However, MP25 and MP35 retained relatively narrow size distribution with the span value of 1.214–1.332 in comparison with the value of 0.992 in the control, whereas MP45 and MP55 displayed broad size range (2.094–2.285). Rheological analyses revealed that increasing the level of oil replacement in mayonnaise led to the decrease in its viscosity, storage modulus and loss modulus. However, MP25 and MP35 still kept the similar viscoelastic characteristic of the control with the solid-like behavior in the tested frequency range of 0.01–10 Hz. The reduced-fat mayonnaise had paler yellow with lower b∗ values (18.83–19.60) than the control (20.25), leading to lower liking scores for appearance in MP35, MP45 and MP55. However, the full fat content of the control caused the highest stickiness, leading to the sticky mouth feeling and its lower liking score for taste. This trade-off perception resulted to no significant difference in overall acceptability among MP25 (7.53), MP35 (7.45) and the control (7.28). In addition, more oxidative stability was observed for all MPPS-incorporated mayonnaise samples stored at both refrigerated and ambient temperatures. In conclusion, MPPS could be a novel fat replacer to be further explored in food industry.