Agyei-Amponsah, JoyceMacakova, LubicaDe Kock, Henrietta LetitiaEmmambux, Mohammad Naushad2022-12-022022-12-022021-03Agyei-Amponsah, J., Macakova, L., DeKock, H.L. & Emmambux, M.N. 2021, 'Effect of substituting sunflower oil with starch-based fat replacers on sensory profile, tribology, and rheology of reduced-fat mayonnaise-type emulsions', Starch, vol. 73, no. 3-4, art. 2000092, pp. 1-11, doi : 10.1002/star.202000092.0038-9056 (print)1521-379X (online)10.1002/star.202000092https://repository.up.ac.za/handle/2263/88596This study investigates the effect of substituting sunflower oil with two starch-based fat-replacers on the rheological and lubricating properties, as well as the sensory properties of reduced-fat mayonnaise-type emulsions. Lipid-modified maize starch fat replacers containing amylose–lipid complexes, maize starch with 1.5% stearic acid and maize starch with 2% monoglyceride, are used to formulate reduced-fat mayonnaise-type emulsions at 0% (full-fat control), 50%, 80%, and 98% level of oil replacement. Reduced-fat emulsions containing starch/monoglyceride are rated similar (p > 0.05) to the full-fat mayonnaise at all the oil replacement levels in terms of smoothness, creaminess, melting, and mouth-coating. They also have similarities in terms of thickness and easy-to-swallow sensory attributes, up to a 50% substitution level. For the corresponding starch/stearic acid emulsions, the smoothness, thickness, creaminess, and mouth-coating attributes are rated lower while the melting and easy-to-swallow attributes are rated higher than for the starch/monoglyceride emulsions. In general, all the reduced-fat emulsions exhibit good lubrication. The ability of the reduced-fat emulsions to support the highly viscous structure provided by the presence of amylose–lipid complexes in the fat replacers is better for the starch/monoglyceride fat replacer than for the starch/stearic acid fat replacer.en© 2021 Wiley-VCH GmbH. This is the pre-peer reviewed version of the following article : 'Effect of substituting sunflower oil with starch-based fat replacers on sensory profile, tribology, and rheology of reduced-fat mayonnaise-type emulsions', Starch, vol. 73, no. 3-4, art. 2000092, pp. 1-11, 2021, doi : 10.1002/star.202000092. The definite version is available at : https://onlinelibrary.wiley.com/journal/1521379x.Sunflower oilStarch-based fat-replacersSubstitutionRheological propertiesLubricating propertiesSensory propertiesReduced-fat mayonnaise-type emulsionsMaize starchPostprint Article