Application of oat dextrine for fat substitute in mayonnaise

► Mayonnaise which made in traditional method contains enormous fat (70-80%).It is well known that the amount and type of fat consumed are important to the aetiology of several chronic diseases. In the past, many studies tried to decrease the fat content of mayonnaise and therefore reduce its caloric value by using fat substitutes; such as β-glucan, microcrystalline cellulose and green banana pulp. So far, no information concerning the effect of oat dextrine on the physical properties and sensory characteristics of Lf mayonnaise was available. ► Oat dextrine is a hydrolysis product of oat starch with a dextrose equivalent (DE) value less than 20. Therefore, oat dextrines possess different physicochemical properties including solubility and viscosity, which are widely used in food industry as a fat subsititute, such as in meat products and in dairy products. OD, a non-sweet starch hydrolysate fat substitute, achieves its aim mainly by stabilizing substantial quantities of water in agel-like matrix, resulting in lubricant and flow properties which were similar to those of fats. ► This work was using response surface methodology (RSM) which had been applied to evaluate the influence of individual factors and their interactions and the optimal condition to investigate the effects of oat dextrine on the physical properties and sensory characteristics of Lf mayonnaise. Furthermore, the microstructures of Ff and Lf mayonnaise with different oat dextrine levels were also studied.