Evaluation of Produced Dietary Fiber from Wheat Bran as a Fat Replacer in Mayonnaise

Subject Areas : Microbiology

Maryam  Aslanzadeh ¹ (کارشناس ارشد دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، گروه علوم و صنایع غذایی، تهران، ایران)
Maryam  Mizani ² (دانشیار دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، گروه علوم و صنایع غذایی، تهران، ایران)
Abbas  Gerami ³ (دانشیار دانشگاه تهران، گروه آمار و ریاضی، تهران، ایران)
Mazdak  Alimi ⁴ (مربی دانشگاه آزاد اسلامی، واحد آیت الله آملی، مازندران، ایران)

Received: 2011-09-03 Accepted : 2012-12-15 Published : 2013-12-22

Keywords: Dietary Fiber, Fat Replacer, Mayonnaise, Physicochemical Characteristic,

Abstract :

Introduction: Mayonnaise is classified as semi-solid oil-in-water emulsion that contains at least 66% fat according to ISIRI. Due to the risks of too much consumption of oils and fats and diseases related to it, people prefer to decrease the amount of fat in their diet. In this study the application of modified wheat bran as a fat replacer in low fat mayonnaise was evaluated and physicochemical and sensory characteristics of the product was compared with the control sample. Materials and Methods: Mayonnaise samples containing 1, 2 and 3% of dietary fiber with the control (containing starch) were produced. Acidity, pH, viscosity, color measurements, emulsion stability and sensory properties were conducted on all the treatments according to the standard methods.Results: The results showed that after using dietary fiber as a fat replacer in mayonnaise, chemical characteristics such as pH and acidity did not differ significantly as compared to the control. Samples were stable but color created some problems.Conclusion: The results indicated that the mayonnaise sample containing 1% dietary fiber was selected as the best sample as compared to the blank in all the tests performed. The color of low-fat mayonnaise produced was different from the control sample. This might be due to an incomplete function of hydrogen peroxide attributed in vitro.

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