In present study, application of Isfarzeh seed (Plantago ovate L.) mucilage as fat replacer was studied in mayonnaise formulation. Fat was partially substituted by mucilage gels (2 and 3 % suspensions) at levels of 30, 40 and 50 % which were referred to as FM2-30 % (2 % gel and 30 % substitution level), FM2-40 %, FM2-50 %, FM3-30 %, FM3-40 %, and FM3-50 % formulations, respectively and the full fat (Ff) mayonnaise with 78 % oil was used as control. Physicochemical, texture and sensory analysis of Ff and Low fat (Lf) treatments were evaluated. Results indicated that Lf samples had considerably lower energy content compared with control, but higher water content than their Ff counterpart. In view of texture, FM3-30 % showed similar textural characteristics as those of control. Both Ff and Lf samples exhibited thixotropic and shear thinning behavior through rheological studies and all samples followed the power law model except FM3-40 % and FM3-50 %. Sensory evaluation demonstrated that all of mayonnaise samples, containing 3 % mucilage, were more acceptable. It was concluded that Isfarzeh seed mucilage can be used as a suitable fat replacer in mayonnaise formulation.
Keywords: Fat mimetic; Isfarzeh; Mayonnaise; Mucilage.