Physicochemical, textural and sensory evaluation of reduced-fat mustard sauce formulation prepared with Inulin, Pectin and β-glucan
A. Hosseinvand1, Sara Sohrabvandi2*
1Department of Agriculture, Islamic Azad University, Shahre qods branch-Tehran, Iran
2Department of Food Science and Technology, National Nutrition and Food Technology Research institute, Faculty of Nutrition Science, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
original scientific paper
Fat plays crucial role in food industry, especially in food emulsions. The aim of the research is to evaluate the influence of fat replacers based on carbohydrate on the some physicochemical, textural and sensory properties of low-fat (LF) mustard sauce. For this research, ten treatments were evaluated. Full fat (FF) mustard sauces was produced with 35% of oil and LF mustard sauce produced with fat replacers reduction level of 25, 50 and 75%. The result showed that all of the low fat samples had lower pH and higher acidity compared to control samples. These LF samples had higher moisture content and water activity values and lower fat content than the full fat counterpart. In term of color measurement, all of the LF samples except β-glucan treatments had higher Lightness (L*) than control sample. In view of textural attributes, T3 treatment obtained similar textural properties as those of testifier. Sensory properties demonstrated that, T3 sample contain 2.5% β-glucan was more acceptable and palatability. According to the results of present study, addition of either Pectin, Inulin and -glucan has no negative influence on the some physicochemical, textural and sensory properties of low fat mustard sauce with dietary fibers based-on carbohydrate as replacement for fat.
Keywords: inulin, pectin, β-glucan, mustard sauce