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Mayonnaise is a kind of oil in water emulsion that generally contains 70-80% oil. Increasing knowledge of people about full fat food products has made manufacturers solve the problems related to the health concerns. In this research reduced fat mayonnaise samples (45% oil) were produced using xanthan (0-0.3%), guar (0-0.3%) and preglatinized corn starch (2-4%) as fat replacer by central composite design and their textural attributes (firmness, consistency, adhesive force and adhesiveness) were measured and compared with those of full fat mayonnaise (70% oil) as control sample. The highest textural values were observed for the sample which was made with 0.3% xanthan, 0.3% guar and 4% preglatinized corn starch and the lowest values were found for the sample containing only 2% starch as fat replacer. Most of the samples demonstrated textural values higher than those of control sample, describing high performance of the used hydrocolloids in developing thickness. Besides, synergistic interaction was observed between xanthan and pre gel corn starch that consequently resulted in improved textural properties. Modeling and high coefficients of determination revealed high satisfaction of the models to predict data.  

Keywords: Key words: Mayonnaise, textural attributes, xanthan gum, Guar Gum, Pre gelatinized corn starch

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