The preparation of mayonnaise containing spent brewer's yeast β- glucan as a fat replacer

The work presents the application of beta-glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise. Fat was partially substituted by P-glucan at levels of 25. 50, 75 %. Physicochemical, rheological and microbiological analyses of mayonnaises obtained were performed. The results indicated that all mayonnaises containing beta-ghican had higher water content and lower caloric value (244-597 kcal/100g) than the control sample without beta-glucan (778 kcal/100g) and these differences increased with increasing substitution levels of beta-glucan. The pH values of the mayonnaise samples (3.85-3.88) decreased in time at room temperature or at 4-6 degrees C temperature storage with increasing substitution levels of beta-glucan. Microbial loadings of all analyzed mayonnaises were in the acceptable limit throughout the storage time that was min.63 days at 25-30 degrees C and min. 91 days at 4-6 degrees C. All mayonnaises exhibited thixotropic shear thinning behavior under steady shear tests and were rheologically classified as more solid like gels. The mayonnaise with 50 % beta-glucan showed higher storage stability than the other samples. It has been demonstrated that spent brewer's yeast beta-glucan can be used as a fat replacer in mayonnaise as well as an emulsion stabilizer.