Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties
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, Bala...
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| Format: | Article |
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Research Institute of Food Science and Technology
2018-02-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
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| Online Access: | http://journals.rifst.ac.ir/article_67110_d1114e54d4193843562143818a5d1019.pdf |
| _version_ | 1811276321029881856 |
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| author | Mohsen Gholami Dehnayebi Mohammad Ghorbani alireza sadeghimahoonak Mehran Aalami Mahboobeh Kashiri |
| author_facet | Mohsen Gholami Dehnayebi Mohammad Ghorbani alireza sadeghimahoonak Mehran Aalami Mahboobeh Kashiri |
| author_sort | Mohsen Gholami Dehnayebi |
| collection | DOAJ |
| description | 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 (<em>Lallementia Royeana</em>) 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. |
| first_indexed | 2024-04-12T23:55:34Z |
| format | Article |
| id | doaj.art-30aeed8dc8d24a56a7e214ad6a39dae7 |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-04-12T23:55:34Z |
| publishDate | 2018-02-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-30aeed8dc8d24a56a7e214ad6a39dae72022-12-22T03:11:31ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572018-02-016435136010.22101/jrifst.2018.02.12.64367110Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical PropertiesMohsen Gholami Dehnayebi0Mohammad Ghorbani1alireza sadeghimahoonak2Mehran Aalami3Mahboobeh Kashiri4MSc. Graduate Student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranAssociate Professor, Department of Food Sciences and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranAssociate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.Associate Professor, Department of Food Sciences and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranAssistant Professor, Department of Food Sciences and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranMayonnaise 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 (<em>Lallementia Royeana</em>) 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.http://journals.rifst.ac.ir/article_67110_d1114e54d4193843562143818a5d1019.pdfbalangu seed gummayonnaiseoil-in-water emulsionsoy protein isolates |
| spellingShingle | Mohsen Gholami Dehnayebi Mohammad Ghorbani alireza sadeghimahoonak Mehran Aalami Mahboobeh Kashiri Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī balangu seed gum mayonnaise oil-in-water emulsion soy protein isolates |
| title | Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties |
| title_full | Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties |
| title_fullStr | Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties |
| title_full_unstemmed | Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties |
| title_short | Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties |
| title_sort | application of balangu lallementia royeana mucilage and soy protein isolate as egg replacement in mayonnaise and study on its physicochemical properties |
| topic | balangu seed gum mayonnaise oil-in-water emulsion soy protein isolates |
| url | http://journals.rifst.ac.ir/article_67110_d1114e54d4193843562143818a5d1019.pdf |
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