맛, 조직감, 안정성 등에 영향을 미치지 않는 지방대체물질을 이용한 저열량, 저지방 마요네즈를 제조하기 위하여 4종류의 지방대체물질에 대한 점도를 측정하고, 지방대체물질의 식용유에 대한 유지대체비율을 달리하여 제조한 저지방 마요네즈에 대해 물성검사와 관능 검사를 시행하였다. 지방대체물질 paste는 모두 의가소성유체의 특성을 보였고, 의가소성과 항응복력은 Neutral DR(DR), N-Lite L(NL), Sta Slim 150(SS), Stellar 100X(SX)순으로 증가하였다. 지방대체물질이 첨가된 마요네즈의 경도와 부착성도 위와 같은 순으로 증가하였고, 지방대체물질의 첨가비율이 높은 마요네즈일수록 경도와 부착성이 낮았다. DR이 첨가된 마요네즈의 spreadability는 DR paste의 점조도지수를 잘 반영해준다. 지방대체물질의 이용은 마요네즈의 oily odor와 greasy aftertaste를 감소시켰다.
Appropriate types and concentrations of starch-based fat replacers which are low-pH stable, shear resistant and heat stable were selected to develop reduced-fat mayonnaise without affecting taste, texture and emulsion stability. Four kinds of commercial fat replacers [Neutral DR (DR), Stellar 100X (SX), Sta Slim 150 (SS) and N-Lite L (NL)] were thermally activated after appropriately hydrated and applied to mayonnaise formulation. For each fat replacer, eight recipes having various ratios of soybean oil/fat replacer(95/5 to 60/40) were formulated and compared with standard formulation(100% soybean oil) using rheological and sensory evaluations. All tested starch pastes showed pseudoplastic behavior, time-dependent thixotropic gel characteristics. The increasing order of pseudoplasticity and yield stress was RM, NL, SS and ST. The hardness and adhesiveness of each fat replacer-added mayonnaise was increased in the same order as above. Formulated mayonnaise which contained higher ratio of fat replacer showed lower values in hardness and adhesiveness. ST at up to 25% oil replacement exhibited the highest oil replacing ability among four replacers. ST-added mayonnaise also exhibited the highest sensory score and emulsion stability among all products including standard formula. The high sensory score in spreadability of RM-added mayonnaise well reflected the consistent index of RM paste. Use of fat replacers reduced oily odor and greasy aftertaste of mayonnaise.
