تاثیر استفاده از موسیلاژ دانه ریحان به عنوان جایگزین چربی بر ویژگی های فیزیکی شیمیایی، ریولوژیکی، بافتی و حسی سس مایونز کم چرب

This research was aimed to study the effect of basil seed mucilage as a fat replacer on physicochemical, rheological, textural, and sensory properties of low fat (lf) mayonnaise. fat was partially substituted by basil seed mucilage at levels of 20%, 30%, 40% and 50%, and samples were referred as r-20, r-30, r-40 and r-50, respectively. the full fat (ff) mayonnaise (75% oil) without basil seed mucilage was used as a control. results indicated that estimated calorie of all lf mayonnaise samples was significantly lower than that of control. however lf mayonnaise sample had higher moisture content than their ff counterpart. in terms of textural properties, the highest values for firmness and adhesiveness belonged to r-30 sample. results of rheological characteristics showed that all samples exhibited shear thinning behavior. r-30 sample had the highest score for overall acceptability. it was concluded that basil seed mucilage has the potential to use as a fat replacer in mayonnaise.