Application of Gurma Melon (Citrullus lantus var. colocynthoides) Pulp-Based Gel Fat Replacer in Mayonnaise

• Published in: Foods Vol. 11; no. 18; p. 2731
• Main Authors: Elsebaie, Essam Mohamed, Mousa, Mona Metwally, Abulmeaty, Samah Amin, Shaat, Heba Ali Yousef, Elmeslamy, Soher Abd-Elfttah, Elgendy, Manal Salah Abbas, Saleh, Fatma M., Essa, Rowida Younis
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 06.09.2022; MDPI
• Subjects: Carbohydrates; Droplets; emulsion stability; Energy value; Food science; Fruits; GMPG; low fat; Mayonnaise; Moisture content; Particle size; Proteins; Pulp; Seeds; Sensory properties; Soybeans; Vegetable oils; Vinegar; Viscosity; Water activity; Water content; whiteness; United States > US; Germany; Egypt
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11182731

Gurma melon pulp-based gel (GMPG) was examined as a fat replacement in mayonnaise. GMPG was used to partially replace fat in quantities of 25, 50, and 70%, abbreviated as GMPG-25, GMPG-50, and GMPG-70, respectively. Mayonnaise’s physicochemical and sensory properties were studied. The data demonstrated that all low-fat mayonnaises had much lower energy value but significantly higher water content than their full-fat equivalents and that these differences developed as GMPG replacement levels increased. A microstructure analysis revealed compact the packing structures of big droplets in the whole fat sample and a baggy structure network of aggregated tiny droplets in the GMPG-25, GMPG-50, and GMPG-70 samples. There were no significant differences in pH or water activity after one day of storage between the full-fat and low-fat mayonnaises. Mayonnaises with GMPG-50 and GMPG-70 exhibited the same hardness as full-fat, whereas mayonnaises with GMPG-25 were harder than the other samples. Increased mayonnaise whiteness (L* increase and a* and b* reduction) was seen with reductions in fat. All samples had good sensory approval, with the 50% oil mayonnaise appearing to be the most appealing. It has been demonstrated that GMPG is an effective fat replacement agent.