Chia mucilage is formed by the hydration of chia seeds and presents characteristics that potentiate its application as substitute of fat in several foods. In this study, mayonnaises were prepared with different levels of freeze-dried chia mucilage instead of oil or egg yolk. The substitution of oil in mayonnaise promoted increased stability and texture parameters, and the mayonnaise substituted by egg yolk presented similar stability and texture parameters as the control mayonnaise. The substitution of oil in mayonnaise was about 50% with 45% oil substitution, whereas for the mayonnaise with 35% of egg yolk replacement it was about 0.94%. Sensorially, an inverse relation was found, the mayonnaises with substitution of the egg yolk that presented a smaller reduction of the lipid content, presented better sensory acceptance than the mayonnaise with substitution of the oil. Therefore, the results indicated that chia mucilage has potential to substitute part of the amount of oil in the mayonnaise formulation. As for the use of the mucilage in the substitution of the egg yolk, it is not possible to promote a significant reduction in the lipid content nor maintain emulsion stability. PRACTICAL APPLICATION Chia mucilage presents high emulsifying hability and water-holding capacity that potentiabilize its use as a substitute for fat in various foods. Mayonnaises developed with up to 45% oil substitution by chia mucilage, presented a reduction in the lipid content by about 50%, an increasing stability and a good sensorial acceptance.

中文翻译：

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添加 Chia (Salvia Hispânica L.) 粘液替代油或蛋黄开发蛋黄酱

奇亚籽粘液是由奇亚籽的水合作用形成的，具有增强其在多种食品中作为脂肪替代品应用的特性。在这项研究中，蛋黄酱是用不同水平的冻干奇亚籽粘液代替油或蛋黄制备的。蛋黄酱中油的替代促进了稳定性和质地参数的增加，而蛋黄替代蛋黄酱的稳定性和质地参数与对照蛋黄酱相似。蛋黄酱中的油替代率约为 50%，而油替代率为 45%，而蛋黄替代率为 35% 的蛋黄酱约为 0.94%。感官上，发现了一种反比关系，蛋黄酱用蛋黄代替，脂质含量减少较小，比用油替代的蛋黄酱呈现出更好的感官接受度。因此，结果表明奇亚籽粘液具有替代蛋黄酱配方中部分油量的潜力。至于用粘液代替蛋黄，既不能促进脂质含量的显着降低，也不能保持乳液的稳定性。实际应用 Chia mucilage 具有高乳化能力和保水能力，使其在各种食品中用作脂肪的替代品。用奇亚籽粘液替代高达 45% 的油而开发的蛋黄酱，脂质含量降低了约 50%，稳定性增加，感官接受度良好。结果表明，奇亚籽粘液有可能替代蛋黄酱配方中的部分油量。至于用粘液代替蛋黄，既不能促进脂质含量的显着降低，也不能保持乳液的稳定性。实际应用 Chia mucilage 具有高乳化能力和保水能力，使其在各种食品中用作脂肪的替代品。用奇亚籽粘液替代高达 45% 的油而开发的蛋黄酱，脂质含量降低了约 50%，稳定性增加，感官接受度良好。结果表明，奇亚籽粘液有可能替代蛋黄酱配方中的部分油量。至于用粘液代替蛋黄，既不能促进脂质含量的显着降低，也不能保持乳液的稳定性。实际应用 Chia mucilage 具有高乳化能力和保水能力，使其在各种食品中用作脂肪的替代品。用奇异果胶代替高达 45% 的油的蛋黄酱，脂质含量降低了约 50%，稳定性增加，感官接受度也很好。不可能促进脂质含量的显着降低，也不可能保持乳液稳定性。实际应用 Chia mucilage 具有高乳化能力和保水能力，使其在各种食品中用作脂肪的替代品。用奇异果胶代替高达 45% 的油的蛋黄酱，脂质含量降低了约 50%，稳定性增加，感官接受度也很好。不可能促进脂质含量的显着降低，也不可能保持乳液稳定性。实际应用 Chia mucilage 具有高乳化能力和保水能力，使其在各种食品中用作脂肪的替代品。用奇异果胶代替高达 45% 的油的蛋黄酱，脂质含量降低了约 50%，稳定性增加，感官接受度也很好。