Physicochemical, Rheological, and Microstructural Properties of Low-Fat Mayonnaise Manufactured with Hydrocolloids from Dioscorea rotundata as a Fat Substitute

(1) Background: In this study, the potential use of Dioscorea rotundata hydrocolloids was evaluated to develop low-fat mayonnaise. (2) Methods: The effect different concentrations on physicochemical, microstructural, and rheological properties mayonnaise evaluated. (3) Results: Physicochemical analyses showed pH values that were stable over time but decreased with increasing hydrocolloid concentration. color parameters a decrease in luminosity an increase a* b* time, which can be translated into yellow white, greater accentuation control sample. study allowed us obtain non-Newtonian flow behavior shear-thinning type for all samples, curves well-fitted by Sisko model (R2 ? 0.99). samples had elastic rather than viscous behavior, typical dressings emulsions. This indicates storage modulus loss (G? > G?) frequency range. (4) Conclusions: from have as fat substitute emulsion-type products.