Effects of bacterial cellulose as a fat replacer on some properties of fat-reduced mayonnaise

Akoglu A., Cakir I., Karahan A. G., Cakmakci M. L.

ROMANIAN BIOTECHNOLOGICAL LETTERS, vol.23, no.3, pp.13674-13680, 2018 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 23 Issue: 3
  • Publication Date: 2018
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED)
  • Page Numbers: pp.13674-13680
  • Süleyman Demirel University Affiliated: Yes


In the present study, the effects of bacterial cellulose on the sensory evaluation and rheological behavior of fat-reduced mayonnaise were examined. Oil content of samples was reduced from 75% to 60% and replaced by BC at levels of 0.25%, 0.50%, 0.75%, 1% and 2%. The pH of the control sample was significantly lower (P<0.05) than that of groups containing BC and the control sample had higher viscosity than the other groups. All samples were found to exhibit non-Newtonian pseudoplastic behavior. The results of sensory evaluation indicated that there was no significant difference (P<0.05) between groups in terms of smell, thickness, oiliness and aftertaste. BC could therefore be used as a fat replacer in the production of fat reduced mayonnaise.