Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties
نویسندگان
1 MSc. Graduate Student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Associate Professor, Department of Food Sciences and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Associate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
4 Associate Professor, Department of Food Sciences and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
5 Assistant Professor, Department of Food Sciences and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
doi
10.22101/JRIFST.2018.02.12.643چکیده
Mayonnaise is an oil-in-water emulsion in which, egg yolk as emulsifier and different stabilizers as well as thickeners are used to improve its stability. Egg yolk is a source of cholesterol in mayonnaise which can lead to some serious health problems. In this study, in order to substitute egg, Balangu (Lallementia Royeana) Mucilage and soy protein isolate were used in different proportions to prepare mayonnaise according to the plans drawn up by the optimal mix designed. In this plan, the amount of variable was considered as 0-0.9 gr/100gr mayonnaise for egg yolk and isolated soy protein, and 0-0.75 gr/100gr Mayonnaise for Mucilage Balangu. In the next step the prepared samples were evaluated in terms of textural properties, viscosity, stability, acidity, pH and color. Finally, the results were compared with control sample (including 9% w/w egg and 0.2% Xanthan gum). According to the results obtained, the use of seed Mucilage Balangu and isolated soy protein as alternative eggs is quite possible.
