Development of reduced‐fat eggless mayonnaises using clove basil and sweet basil seed mucilages

The seeds of clove basil (Ocimum gratissimum) and sweet basil (O. basilicum) produce mucilage upon hydration that can be utilized as a substitute in several foods. In the present study, reduced-fat eggless mayonnaises were developed by substituting 30% of the oil content in the formulation with clove basil and sweet basil seed mucilages. The developed mayonnaises exhibited a similar appearance and better texture with ideal firmness, thick consistency, spreadable texture, lesser stickiness, and adhesiveness than the control eggless mayonnaise. The replacement of oil with basil seed mucilages significantly (p ≤ 0.01) improved the emulsion, freeze-thaw, and heat stability of mayonnaises as mucilages acted as emulsifying and stabilizing agents. Further, the mayonnaises with clove basil and sweet basil seed mucilages exhibited significantly (p ≤ 0.01) high ash (0.78, 0.69 g), carbohydrate (36.55, 38.37 g), soluble dietary fiber (0.21, 0.22 g), total dietary fiber (0.22, 0.23 g) contents and less fat (33.07, 38.37 g), energy (304, 305 Kcal) contents per 100 g than control. Also, they exhibited significantly (p ≤ 0.01) higher total phenols content (90.57, 83.35 mg gallic acid equivalent (GAE)/100 g) and total antioxidant capacity (268.28, 259.94 mg TE/100 g) than the control. Thus, the utilization of clove basil seed and sweet basil seed mucilages aided in the development of eggless mayonnaises with reduced fat content and enriched with bioactive ingredients such as polyphenols and antioxidants. The technology of development of reduced fat mayonnaises can be taken up by the food industries and the product can be popularised further to meet the rising demand for eggless mayonnaises with reduced fat content by health-conscious lacto-vegetarian consumers.