Development of Reduced‐Fat and Cholesterol‐Free Mayonnaise by Chia Seed Mucilage and Whey Protein: Quality Parameters and Organoleptic Attributes

ABSTRACT

Mayonnaise is a popular condiment, but its consumption is concerning, especially for people suffering from high blood lipid levels and overweight. In this study, we aimed to formulate reduced‐fat and cholesterol‐free (without egg) mayonnaise samples with chia seed mucilage (0.5%–1%) and whey protein (5%–10%) similar to full‐fat mayonnaise in organoleptic and technical properties. Interestingly, the light mayonnaise samples showed higher emulsion stability (98.91%–99.08% vs. 57.42%), viscosity (8185–9657 vs. 8610 cp), consistency (0.73 vs. 0.65), firmness (147.8–198.2 vs. 110), and adhesiveness (1991–2170 vs. 1850 mJ), with more than a 22% calorie reduction compared to the control. The higher viscosity, along with the increased moisture content (27.95%–29.56% vs. 15.21%), resulted in a better sensory score by the panelists (4.45–4.55 vs. 3.85), likely due to the perceived creaminess and freshness. The better rheology attributes were related to the electrostatic interactions in protein‐polysaccharide complex which provide similar to or better texture than the control. The new formula showed lower brightness (due to higher light scattering), yellowness (due to lower oil content), and redness (due to egg yolk removal) compared to the control in the Hunter Lab assay. Interestingly, a lower peroxide value (3.3–3.74 vs. 5.86 meq O ₂ /kg) was observed in the egg‐free and reduced‐fat samples. Furthermore, slightly more fungal growth was seen in the new formula due to its higher moisture content. However, the fungal growth remained below the maximum permitted level of 10 ²  CFU/g until the end of storage. In conclusion, the new formula containing 5% whey protein and 0.5%–1% chia mucilage can be used as light mayonnaise with appropriate technical and health promotion properties.