## 3 Results and Discussion
### Mayonnaise Characterization
#### 3.2.4 Sensory Analysis  
The results obtained from the sensory evaluation of the low-fat mayonnaies are shown in Figure 5; in addition, the relationship between the sensory scores and the products' characteristics (oil concentration, presence of protein, and viscosity) was determined using a correlation matrix (Figure 6). It is noteworthy that sample A was not included in the correlation matrix because it was detected as an outlier for the correlation between \(K\) with the taste score and the acceptability of the product (the full correlation matrix can be consulted in Figure S1). The appearance of all mayonnaies containing SPC (D', E,' and F') was significantly lower (\(p<0.05\)) in comparison to the rest of the samples, probably due to the green color of the SPC (Figure 7); therefore, proteins with creamy-like color such as from amaranth, oat, or rice could be considered for further reformulations. The rest of the products demonstrated identical evaluations (\(p>0.05\)) compared to the commercial product. This sensory attribute was demonstrated to positively correlate with the oil concentration, the WHC, and the consistency index (+0.29, +0.49, and +0.47, respectively). This result probably because these factors enhance the thickness of the system and mimic the appearance of the mayonnaies. In contrast, the presence of proteins had a negative correlation (CI = \(-0.46\)) with the appearance, and the same trend was found for the OHC (CI = \(-0.84\)). In this regard, the negative effect of proteins and the OHC could result from the low scoring in the mayonnaies containing SPC. Figure 4: The viscosity of different low-fat mayonnaies at different strain stress. (**A**) Sodium alginate low-fat mayonnaies (A, B, C = 30, 22.5, 15% oil, respectively). (**B**) Low-fat mayonnaies with soy protein isolate (D, E, F = 30, 22.5, 15% oil, respectively). (**C**) Low-fat mayonnaies with spirulina protein concentrate (D’, E’, F’ = 30, 22.5, 15% oil, respectively). (**D**) Commercial low-fat mayonnaies. Figure 5: Structured scale results for sensory evaluation of low-fat mayonnaies. Dotted lines represent the arithmetic mean, and the solid yellow line indicates the median. Different letter in the same panel indicates a significant difference (\(p<0.05\)). Figure 6: Correlation matrix of low-fat mayonnaise characteristics and sensory attributes. The texture of the samples B, D, D', E, E', and F' demonstrated similar scoring to the commercial product (\(p>0.05\)). Conversely, the A, C, and F scored significantly lower than the commercial mayonnaise (\(p<0.05\)). The main contributor to desired texture was the oil concentration (CI = +0.58), followed by the OHC of proteins (CI = +0.15). The \(K\) was negatively correlated with this sensory attribute (CI = \(-0.42\)), suggesting that even if the hydrogel formed provided similar viscosity to a commercial low-fat mayonnaise, using only sodium alginate did not mimic the lubricity and the smooth mouthfeel expected for this product [52]. However, the techno-functionality of the proteins could develop these textural properties [53]. All samples containing SPC (D', E', and F') generally showed an acceptability score higher than 7. However, these values were significantly lower than the commercial mayonnaise (\(p<0.05\)). One of the decisive factors was the product's appearance; nevertheless, the panelists commented that these samples with SPC could be directed toward producing flavored mayonnaises, such as jalapeno, coriander, and avocado taste. The other samples showed similar acceptability with the commercial mayonnaise (\(p>0.05\)), except for the A sample. The most correlated characteristic with the acceptability was the appearance and the taste scores (CI = +0.78 and +0.75, respectively). Additionally, WHC and the consistency index (\(K\)) (CI = +0.49-+0.63, respectively) contributed to the acceptability mainly because they enhanced the products' appearance and taste.