Akoğlu, AylinÇakır, İbrahimKarahan, Aynur GülÇakmakçı, M. Lütfü2021-06-232021-06-2320181224-5984https://hdl.handle.net/20.500.12491/9602https://www.webofscience.com/wos/woscc/full-record/WOS:000438498900015In the present study, the effects of bacterial cellulose on the sensory evaluation and rheological behavior of fat-reduced mayonnaise were examined. Oil content of samples was reduced from 75% to 60% and replaced by BC at levels of 0.25%, 0.50%, 0.75%, 1% and 2%. The pH of the control sample was significantly lower (P<0.05) than that of groups containing BC and the control sample had higher viscosity than the other groups. All samples were found to exhibit non-Newtonian pseudoplastic behavior. The results of sensory evaluation indicated that there was no significant difference (P<0.05) between groups in terms of smell, thickness, oiliness and aftertaste. BC could therefore be used as a fat replacer in the production of fat reduced mayonnaise.eninfo:eu-repo/semantics/closedAccessBacterial CelluloseFat ReplacerMayonnaiseRheological BehaviorSensory AnalysisViscosityArticle2331367413680WOS:000438498900015Q4