Utilization of the aquafaba of canned chickpea and green pea in the production of vegan mayonnaise

Mina Oktay; Celale Kırkın Gözükırmızı

Makale detayları

Utilization of the aquafaba of canned chickpea and green pea in the production of vegan mayonnaise

Yazarlar:

Mina Oktay | Celale Kırkın Gözükırmızı

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 1, pp.94-102

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001285487

pISSN:

2587-1358

Anahtar kelimeler:

Özet:

 This study evaluates the utilization of aquafaba of chickpea and green pea, which is generally discarded as waste, in the production of mayonnaise. The samples were prepared with egg yolk powder YST and the aquafaba of chickpea NKS and green pea BKS. The effects of the utilization of the aquafaba of the legumes on the color, pH, emulsion stability ES, rheology, and sensory properties of the mayonnaise samples were investigated. The mayonnaise samples prepared with the aquafaba of chickpea and green pea exhibited lower L, b, and chroma values, consistency index, apparent viscosity, and thixotropy values as compared to the samples with egg yolk. Also, the ES of the BKS samples was lower than that of the YST samples, while the ES of the NKS samples was not significantly different. On the other hand, the samples prepared with chickpea and green pea aquafaba scored higher in sensory appearance, color, and consistency compared to the YST samples. In addition, overall likeness score of the BKS samples was greater than YST. In conclusion, it can be argued that the utilization of the aquafaba of chickpea and green pea as an egg replacer in the production of mayonnaise can compromise the emulsion stability and rheological properties without causing any undesired changes in the sensory properties.

 This study evaluates the utilization of aquafaba of chickpea and green pea, which is generally discarded as waste, in the production of mayonnaise. The samples were prepared with egg yolk powder YST and the aquafaba of chickpea NKS and green pea BKS. The effects of the utilization of the aquafaba of the legumes on the color, pH, emulsion stability ES, rheology, and sensory properties of the mayonnaise samples were investigated. The mayonnaise samples prepared with the aquafaba of chickpea and green pea exhibited lower L, b, and chroma values, consistency index, apparent viscosity, and thixotropy values as compared to the samples with egg yolk. Also, the ES of the BKS samples was lower than that of the YST samples, while the ES of the NKS samples was not significantly different. On the other hand, the samples prepared with chickpea and green pea aquafaba scored higher in sensory appearance, color, and consistency compared to the YST samples. In addition, overall likeness score of the BKS samples was greater than YST. In conclusion, it can be argued that the utilization of the aquafaba of chickpea and green pea as an egg replacer in the production of mayonnaise can compromise the emulsion stability and rheological properties without causing any undesired changes in the sensory properties.

 This study evaluates the utilization of aquafaba of chickpea and green pea, which is generally discarded as waste, in the production of mayonnaise. The samples were prepared with egg yolk powder YST and the aquafaba of chickpea NKS and green pea BKS. The effects of the utilization of the aquafaba of the legumes on the color, pH, emulsion stability ES, rheology, and sensory properties of the mayonnaise samples were investigated. The mayonnaise samples prepared with the aquafaba of chickpea and green pea exhibited lower L, b, and chroma values, consistency index, apparent viscosity, and thixotropy values as compared to the samples with egg yolk. Also, the ES of the BKS samples was lower than that of the YST samples, while the ES of the NKS samples was not significantly different. On the other hand, the samples prepared with chickpea and green pea aquafaba scored higher in sensory appearance, color, and consistency compared to the YST samples. In addition, overall likeness score of the BKS samples was greater than YST. In conclusion, it can be argued that the utilization of the aquafaba of chickpea and green pea as an egg replacer in the production of mayonnaise can compromise the emulsion stability and rheological properties without causing any undesired changes in the sensory properties.

 Bu çalışmada, genellikle atık olarak ortaya çıkan nohut ve bezelye konserve sularının mayonez üretiminde kullanımı incelenmiştir. Örnekler yumurta sarısı tozu YST ile nohut NKS ve bezelye BKS konserve suyu kullanılarak hazırlanmıştır. Nohut ve bezelye baklagillerinin konserve sularının mayonez üretiminde kullanımının örneklerin renk, pH ve emülsiyon stabilitesi ES ile reolojik ve duyusal özelliklerine etkileri incelenmiştir. Nohut ve bezelye konserve suyu ile hazırlanan mayonez örneklerinin yumurta sarısı içeren örneklere göre daha düşük L, b, kroma, kıvam indeksi, görünür viskozite ve tiksotropi değerlerine sahip olduğu görülmüştür. Ayrıca, bezelye konserve suyu ile hazırlanan örneklerin emülsiyon stabilitesi YST ile hazırlanan örneklerden daha düşük bulunurken, nohut konserve suyu içeren örneklerin emülsiyon stabilitesi ile diğer örnekler arasında önemli bir fark gözlenmemiştir. Öte yandan, nohut ve bezelye konserve suyu ile hazırlanan örnekler duyusal değerlendirmede görünüş, renk ve kıvam kaşık ile özellikleri YST örneklerine göre daha yüksek puan almıştır. Ayrıca, tüm izlenime göre bezelye konserve suyu ile hazırlana mayonez örnekleri yumurta sarısı ile hazırlanan örneklerden daha fazla beğenilmiştir. Sonuç olarak, nohut ve bezelye konserve sularının mayonez üretiminde yumurta ikamesi olarak kullanılması emülsiyon stabilitesini ve reolojik özellikleri olumsuz olarak etkileyebilse de duyusal özelliklerde istenmeyen değişikliklere neden olmadığı söylenebilir.

Makale detayları

Yazarlar: Mina Oktay | Celale Kırkın Gözükırmızı

Yayıncı: Harran University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 1, pp.94-102

Belge Tipi: Makale

Yayın Tarihi: 3/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001285487

pISSN: 2587-1358

Sayı

Yazarlar:

Mina Oktay | Celale Kırkın Gözükırmızı

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 1, pp.94-102

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001285487

pISSN:

2587-1358