Low‐fat mayonnaises (LFMs) were developed using modified waxy corn starches (WCSS) cross‐linked separately with phosphorous oxychloride (POCl 3 ) and epichlorohydrin (EPI) followed by hydroxypropylation reaction and were labeled as WCS P and WCS E , respectively. EPI is only approved by the Food and Drug Administration (FDA), whereas phosphorous oxychloride is approved for starch modification by both the FDA and Food and Agriculture Organization (FAO), making the latter more acceptable globally. The present study investigated the possibility of replacing WCS E with WCS P . The amount of WCS E and WCS P required to replace 30% and 50% oil was optimized, and the results showed that 1.5% and 3% WCS P efficiently replaced 30% and 50% oil, respectively, in LFM. However, for WCS E , at least 3% and 5% were required to make 30% and 50% oil replacements, respectively. Rheological characterization depicted time‐dependent thixotropic behavior for WCS N (native WCS) and WCS E, but WCS P showed time‐dependent antithixotropy. The WCS E and WCS P showed higher thermal and shear stability, making these more resilient to high shear applications. The viscosity at 10 s −1 observed for all LFMs was higher than full‐fat mayonnaise (FFMs), suggesting the good viscosity‐building property of both modified starches. The L ∗ (lightness) values of LFMs were in the range of 80.45–86.25, while that of FFM was 69.71. The sensory analysis exhibited a higher preference for both variants of LFM. However, in terms of taste, LFMs made using WCS P were given higher scores, thus suggesting the possible replacement of WCS E with WCS P .
Munir et al. (Thu,) studied this question.