Citation
Abstract
Introduction. Mayonnaise is a widely consumed product all over the world. Nowadays, the number of vegetarians, egg allergy cases, and heart diseases are increasing. This makes manufacturers develop alternatives. The research objective was to select the optimal concentration of emulsifiers for egg-free mayonnaise made from virgin coconut oil. Study objects and methods. We produced 20 egg-free mayonnaise samples with different amounts of emulsifiers. We also determined physicochemical properties of the samples, as well as performed proximate and statistical analyses. Results and discussion. The response surface methodology made it possible to define such parameters as viscosity, stability, and firmness as affected by the following concentrations: cashew nut protein isolates - 5-15%, xanthan gum - 0-1%, and modified starch -0-0.5%. The optimal values of emulsifiers were obtained as follows: cashew nut protein isolates - 13 g, xanthan gum - 1.0 g, and modified starch - 0.4 g. The optimized mayonnaise had the following parameters: viscosity - 120.2 mPa.s, stability - 98.7%, and firmness - 25 g. The study revealed no significant differences (P > 0.05) between the actual and predicted data, which confirmed the efficiency of the suggested models. Conclusion. The obtained low-fat egg-free mayonnaise was relatively similar to the traditional commercial products. However, virgin coconut oil should be emulsified with a combination of cashew nut protein isolates, modified starch, and xanthan gum.
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Official URL or Download Paper: https://jfrm.ru/en/issues/7477/7442/
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Additional Metadata
Item Type: | Article |
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Divisions: | Faculty of Food Science and Technology |
DOI Number: | https://doi.org/10.21603/2308-4057-2022-1-76-85 |
Publisher: | Kemerovo State University |
Keywords: | Mayonnaise; Emulsion; Egg yolk; Emulsifier; Protein isolates; Cashew nut; Virgin coconut oil |
Depositing User: | Ms. Che Wa Zakaria |
Date Deposited: | 20 Mar 2024 05:01 |
Last Modified: | 22 Apr 2024 03:05 |
Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.21603/2308-4057-2022-1-76-85 |
URI: | http://psasir.upm.edu.my/id/eprint/101219 |
Statistic Details: | View Download Statistic |
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