Full text

Turn on search term navigation

© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Emulsifiers, like egg yolk (EY), are necessary for the formation of mayonnaise, which is an oil-in-water type of colloid. This study aimed to assess the potential of defatted soybean powder treated with supercritical carbon dioxide (DSF) to enhance the quality of plant-based mayonnaise as plant-based alternatives gain popularity. This study involved the production of DSF and the comparison of its quality attributes to those of mayonnaise made with varying amounts of control soy flour (CSF), DSF, and EY. It was found that mayonnaise made with an increased quantity of DSF showed better emulsion stability, viscosity, and a smaller, more uniform particle size when compared with CSF mayonnaise. Additionally, DSF mayonnaise was generally rated higher in sensory evaluation. The addition of approximately 2% DSF positively influenced the emulsion and sensory properties of the vegan mayonnaise, indicating that DSF is a promising plant-based alternative emulsifier for the replacement of animal ingredients.

Details

Title
Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour
Author
Lee, Kyo-Yeon 1 ; Chae-Yeon Han 2 ; Wasif Ur Rahman 3 ; Nair, Chithra Harinarayanan 3   VIAFID ORCID Logo  ; Chae-Eun Park 3 ; Sung-Gil, Choi 4   VIAFID ORCID Logo 

 Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 52828, Republic of Korea; [email protected] 
 Upland Crop Breeding Research Division, Department of Southern Area Crop Science, National Institute of Crop Science, RDA, Miryang 50424, Republic of Korea; [email protected]; Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea; [email protected] (W.U.R.); [email protected] (N.C.H.); [email protected] (C.-E.P.) 
 Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea; [email protected] (W.U.R.); [email protected] (N.C.H.); [email protected] (C.-E.P.) 
 Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 52828, Republic of Korea; [email protected]; Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea; [email protected] (W.U.R.); [email protected] (N.C.H.); [email protected] (C.-E.P.) 
First page
1170
Publication year
2024
Publication date
2024
Publisher
MDPI AG
e-ISSN
23048158
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
3046882502
Copyright
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.