Using oat milk to reduce the caloric value of a functional mayonnaise sauce

Background. In the food industry, fat-reducing ingredients are used to reduce the fat content of foods. Oat milk is a low-fat product which is consumed and used as an ingredient in food. The aim of this study is to formulate homemade mayonnaise sauce containing oat milk and analyze its sensory and physicochemical properties. Materials and methods. The sensory and physicochemical properties of mayonnaise sauce containing oat milk were examined using methods specified in the international standards. Linear optimization was used to obtain the mayonnaise sauce recipe. Results. Mayonnaise sauce containing 20.3% oat milk had better sensory properties and a higher quality index than traditional homemade mayonnaise. The developed sauce had a white color with a grayish tint, a pleasant taste and smell, and a creamy consistency. Increasing the oat milk content reduced the titratable acidity and viscosity of the mayonnaise sauce, but the emulsion stability of the sauce was 100%. Increasing the oat milk content also increased the moisture content and decreased the fat content of the sauce. Conclusion. The functional mayonnaise sauce with oat milk had 19.9% fewer calories than traditional homemade mayonnaise.