Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Formulation of functional mayonnaise with defatted wheat germ flour as egg yolk substitute: Rheological, textural and stability analyses

  • Mehran Aalami (Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources) ;
  • Mahshid Rahbari (Regional Research Group of Isfahan, Standard Research Institute, Iran National Standards Organization) ;
  • Salar Ali Ahmed (Department of Food Science and Technology, Salahaddin University-Erbil) ;
  • Alireza Sadeghi Mahoonak (Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources) ;
  • Mahdi Kashaninejad (Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources) ;
  • Hamed Hassanzadeh (Department of Food Science and Hygiene, Ilam University)
  • Received : 2023.04.09
  • Accepted : 2023.06.15
  • Published : 2023.06.30
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Abstract

The aim of this research was to study the feasibility of the defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes in mayonnaise formulation. In this research, DWGF was used at different levels (0, 25, 75 and 100%) alone or in combination with the XG (0.2%) as egg substitutes. The effects of these substitutions on the stability, textural and rheological characteristics of mayonnaise were investigated. According to the results, DWGF can be used as an egg yolk substitute in mayonnaise. Combining DWGF and XG as egg yolk substitute, improved the stability, textural and rheological properties. Mayonnaise with 100% egg yolk replacement showed the hardest structure, while the lowest firmness value was obtained in the control containing 100% egg yolk. Also, the highest adhesiveness value occurred in the sample with 100% DWGF. The thixotropic behavior was observed for all investigated mayonnaise samples over the all ranges of the studied shear rate (0.05-450/sec). Furthermore, the highest content of consistency coefficient value was observed in the sample with 100% DWGF and 0.2% XG. Therefore, it can be concluded that low-cholesterol mayonnaise with proper stability, textural and rheological characteristics are achievable by applying of the desirable combination of DWGF and XG.

Keywords

Acknowledgement

Tabaristan Technology Incubator, Saari, I.R. Iran for cooperation in rheological measurements and technical assistance are gratefully acknowledged.

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