Aquafaba, the viscous liquid recovered from canned chickpeas, was used as egg replacer for the development of vegan mayonnaise. The textural, microstructural and physicochemical properties of mayonnaise were determined during cold storage to optimize the aquafaba to oil ratio (A/O) of the formulation (15‐25/80‐70%). Aquafaba was capable to form a stable emulsion with an average value of droplet size distribution below 4μm. The physical stability determined by the Turbiscan Stability Index (TSI) was unaffected by the A/O ratio during 21 days of storage at 4 °C. The lowest droplet size distribution was obtained for samples with a low A/O ratio (15/80%). Firmness, adhesive force and adhesiveness decreased (p<0.05) with increasing the A/O ratio, whereas consistency remained unaffected. The oxidative stability of the oil phase was similar for all formulations and remained unaffected during storage. Aquafaba can be used effectively to replace egg in mayonnaise formulations containing oil at standard levels.
|Number of pages||8|
|Journal||International Journal of Food Science and Technology|
|Early online date||14 Nov 2019|
|Publication status||Published - 1 May 2020|
Bibliographical noteThis work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen.
- food waste