ArticleFood science & nutrition2023
Characteristics of reduced-fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 11 citations in OpenAlex.
- Development of Reduced-Fat and Cholesterol-Free Mayonnaise by Chia Seed Mucilage and Whey Protein: Quality Parameters and Organoleptic Attributes.Food science & nutrition · 2026Article
- Structure-Function Relationship in Citrus-Fiber-Based Emulgels for Controlled Curcumin Delivery.Gels (Basel, Switzerland) · 2026Article
- Effect of Inulin on Rheological Properties and Emulsion Stability of a Reduced-Fat Salad Dressing.International journal of food science · 2024Article
- Characteristics of reduced-fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant.Food science & nutrition · 2023Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Due to the disadvantages of consuming fat and synthetic preservatives, the demand to reduce them in lipid-based products like mayonnaise is increasing. In the current research, there were two goals, the first one was studying the effect of using oleaster flour in different concentrations (4%, 6%, and 8%) as a natural preservative, whereas the second one was studying the effect of oleaster as different fat replacement (FR) levels (10%, 20%, 30%, and 40%) on the physicochemical, antioxidant, and the rheological properties and stability of reduced-fat mayonnaise samples. Given results showed that with increasing the oleaster concentration, the antioxidant property increased significantly. The peroxide value after 60 days of storage for the 30% FR 8 was 2.01%, compared to the control sample without antioxidant and with TBHQ, which were 10% and 2.68%, respectively. The highest stability index (100%) was observed in the 30% FR and 40% FR samples. In terms of rheological characteristics, the 30% FR 8 oleaster showed the highest viscosity and the lowest frequency dependency. It can be concluded that oleaster has a high potential to be used in the formulation of low-fat mayonnaise as a fat replacer.
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