Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises

Abstract

Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl2 into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared by varying FG (0.3, 0.6, 0.9 wt%) and WPM (0, 8, 16, 24 wt%) concentrations. The effect of the addition of FG and WPMs on rheology, instrumental texture and sensory texture and their correlations were investigated. The results showed that all samples exhibited shear thinning behavior and ‘weak gel’ properties. Although both FG and WPMs enhanced rheological (e.g., viscosity and storage modulus) and textural properties (e.g., hardness, consistency, adhesiveness, cohesiveness) and kinetic stability, this enhancement was dominated by FG. FG and WPMs affected bulk properties through different mechanisms, (i.e., active filler and entangled polysaccharide networks). Panellists evaluated sensory texture in three stages: extra-oral, intra-oral and after-feel. Likewise, FG dominated sensory texture of model mayonnaises. With increasing FG concentration, sensory scores for creaminess and mouth-coating increased, whereas those of firmness, fluidity and spreadability decreased. Creaminess had a linear negative correlation with firmness, fluidity and spreadability (R2 > 0.985), while it had a linear positive correlation with mouth-coating (R2 > 0.97). A linear positive correlation (R2 > 0.975) was established between creaminess and viscosity at different shear rates/instrumental texture parameters. This study highlights the synergistic role of FG and WPMs in developing low-fat mayonnaises.

Porous hydrogel composite with whey protein isolate and galactomannans of Leucaena leucocephala (subabul) seeds: Stability, rheological, thermal, and morphological characterization

“…A maximum hardness and dynamic moduli was obtained at near neutral pH (6.8) due to combined effect of electrostatic and disulfide bonds giving higher toughness to SGWP than SG1 and control hydrogel (Tang et al., 1995). A similar correlation between rheological and textural parameters of hydrogels using Pearson's matrix has also been reported by other workers (Khubber et al., 2021; Li et al., 2022; Yang et al., 2022).…”

Extraction of flaxseed and Plantago Psyllium mucilage: Investigation of rheological properties and efficiency as a fat substitute for the production of low‐calorie cookies

“…Although there have been some studies about the characterization of flaxseed mucilage (FM; Akl et al, 2020;Pohjanheimo et al, 2006) and Plantago Psyllium mucilage (PM; Wärnberg et al, 2009;Souza et al, 2020;Yang et al, 2022;El-Sayed et al, 2014), there are no reports that discussed the rheological behavior of mucilages in detail and applied them as fat replacers together in cookies or even other products. According to the beneficial effects of FM and PM on health, this study provides a complete overview of the FM and PM extraction and rheological properties of them as fat mimics on physicochemical, textural, and sensory properties of low-fat cookies.…”

A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage

“…The FM inclusion enhanced the survival of the probiotic bacteria, improved the texture, and increased the overall sensory quality of the cheese. Another study showed the potential of FG and whey protein microparticles (WPMs) as fat substitutes in model mayonnaises [ 45 ]. Both FG and WPMs improved the textural properties (e.g., adhesiveness, cohesiveness, hardness, and consistency), rheological properties (e.g., storage modulus and viscosity), and kinetic stability of model mayonnaises; this effect was largely ascribed to the inclusion of FG, which likely formed an entangled 3D network.…”