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

Year 2023, Volume: 27 Issue: 1, 94 - 102, 24.03.2023
https://doi.org/10.29050/harranziraat.1149631

Abstract

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.

References

  • Abu-Salem, F. M. & Abou-Arab, A. A. (2008). Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs. Grasas y Aceites, 59(4), 352-360.
  • Ahmed, M. A. (2014). Protein isolates from chickpea (Cicer arietinum L.) and its application in cake. International Scholarly and Scientific Research & Innovation, 8(11), 1101-1107.
  • Ali, M. R. & EL Said, R. M. (2020). Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise. Journal of Food Safety, 40(2), 1-9.
  • Boukid, F. & Gagaoua, M. (2022). Vegan egg: A future-proof food ingredient? Foods, 11(2), 161-174.
  • Cerro, D. A., Maldonado, A. P., & Matiacevich, S. B. (2021). Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise. Grasas y Aceites, 72(4) , 439-448.
  • Cha, G.-S., Kim, J.-W., Choi, C.-U. (1988). A comparison of emulsion stability as affected by egg yolk ratio in mayonnaise preparation. Korean Society of Food Science and Technology, 20(2), 225-230.
  • Chan, Y. J., Lu, W. C., Lin, H. Y., Wu, Z. R., Liou, C. W., & Li, P. H. (2020). Effect of rice protein hydrolysates as an egg replacement on the physicochemical properties of flaky egg rolls. Foods, 9(245), 1-15.
  • Chetana, R., Bhavana, K. P., Babylatha, R., Geetha, V., & Suresh Kumar, G. (2019). Studies on eggless mayonnaise from rice bran and sesame oils. Journal of Food Science and Technology, 56(6), 3117-3125.
  • Damian, J. J., Huo, S., & Serventi, L. (2018). Phytochemical content and emulsifying ability of pulses cooking water. European Food Research and Technology, 244(9), 1647-1655.
  • Dayı, T. & Beyhan, Y. (2020). Korona virüs pandemisi: Yeniden önem kazanan gıda kaynaklı hastalıklar, nedenleri ve önleme yolları. Sağlık ve Toplum, 30, 175-181.
  • Diaz-Ramirez, M., Calderón-Domínguez, G., García-Garibay, M., Jiménez-Guzmán, J., Villanueva-Carvajal, A., de la Paz Salgado-Cruz, M., Arizmendi-Cotero, D., & Del Moral-Ramírez, E. (2016). Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake. Food Hydrocolloids, 61, 633-639.
  • Erkoç, S., Özcan, İ., Özyiğit, E., Kumcuoğlu, S., & Tavman, Ş. (2021). Yumurta ikamesi olarak kullanılan çiya ve keten tohumu jelinin pankek hamuru reolojisi ve ürün özellikleri üzerine etkisinin incelenmesi. Gıda, 46(6), 1397-1414.
  • Fauziah, C. I., Zaibunnisa, A. H., Osman, H., & Wan Aida, W. M. (2016). Physicochemical analysis of cholesterol-reduced egg yolk powder and its application in mayonnaise. International Food Research Journal, 23(2), 575-582.
  • Ghazaei, S., Mizani, M., Piravi-Vanak, Z., & Alimi, M. (2015). Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch. Food Science and Technology, 35(1), 150-156.
  • He, Y., Purdy, S. K., Tse, T. J., Tar’an, B., Meda, V., Reaney, M. J., & Mustafa, R. (2021). Standardization of aquafaba production and application in vegan mayonnaise analogs. Foods, 10(9), 1-15.
  • He, Y., Meda, V., Reaney, M. J., & Mustafa, R. (2021). Aquafaba, a new plant-based rheological additive for food applications. Trends in Food Science & Technology 111, 27-42.
  • He, Y., Shim, Y. Y., Mustafa, R., Meda, V., & Reaney, M. J. (2019). Chickpea cultivar selection to produce aquafaba with superior emulsion properties. Foods, 8(12), 685-700.
  • Hedayati, S., Jafari, S. M., Babajafari, S., Niakousari, M., & Mazloomi, S. M. (2022). Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality. Food Hydrocolloids, 128, 1-10.
  • Huang, L., Wang, T., Han, Z., Meng, Y., Lu, X., (2016). Effect of egg yolk freezing on properties of mayonnaise. Food Hydrocolloids, 56, 311-317.
  • Izidoro, D., Sierakowski, M. -R., Waszczynskyj, N., Haminiuk, C. W. I., Scheer, A. de P. (2007). Sensory evaluation and rheological behavior of commercial mayonnaise. International Journal of Food Engineering, 3(1), 5.
  • Jarpa‐Parra, M., Wong, L., Wismer, W., Temelli, F., Han, J., Huang, W., ... & Chen, L. (2017). Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer. International Journal of Food Science & Technology, 52(7), 1604-1613.
  • Juszczak, L., Fortuna, T., Kosla, A. (2003). Sensory and rheological properties of Polish commercial mayonnaise. Nahrung/Food, 47(4), 232-235.
  • Kara, R. N. (2021). Köpük kurutma yöntemiyle nar suyu tozu üretiminde saponinlerin kullanılabilirliğinin araştırılması (Yayımlanmamış yüksek lisans tezi). Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü, Konya.
  • Lafarga, T., Villaró, S., Bobo, G., & Aguiló-Aguayo, I. (2019). Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology. International Journal of Gastronomy and Food Science, 18, 1-8.
  • Li-Chang, E. C. Y., & Kim, H. O. (2008). Structure and chemical composition of eggs. In Y. Mine (Ed.), Egg Bioscience and Biotechnology (pp. 1-96). USA: John-Wiley & Sons Inc.
  • Mohammed, N. K., Ragavan, H., Ahmad, N. H., & Hussin, A. S. M. (2022). Egg-free low-fat mayonnaise from virgin coconut oil. Foods and Raw Materials 10(1), 76-85.
  • Mun, S., Kim, Y. L., Kang, C. G., Park, K. H., Shim, J. Y., & Kim, Y. R. (2009). Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum. International Journal of Biological Macromolecules, 44(5), 400-407.
  • Mustafa, R., He, Y., Shim, Y. Y., & Reaney, M. J. (2018). Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake. International Journal of Food Science & Technology, 53(10), 2247-2255.
  • Norman, K. & Klaus, S. (2020). Veganism, aging and longevity, new insight into old concepts. Current Opinion in Clinical Nutrition & Metabolic Care, 23(2), 145-150.
  • Rahbari, M., Aalami, M., Kashaninejad, M., Maghsoudlou, Y., & Aghdaei, S. S. A. (2015). A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate. Journal of Food Science and Technology, 52(6), 3383-3393.
  • Rahmati, K., Mazaheri Tehrani, M., & Daneshvar, K. (2012). Soy milk as an emulsifier in mayonnaise, physico-chemical, stability and sensory evaluation. Journal of Food Science and Technology, 51(11), 3341-3347.
  • Raikos, V., Hayes, H., & Ni, H. (2020). Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: Recipe optimisation and storage stability. International Journal of Food Science & Technology, 55(5) , 1935-1942.
  • Rudra, S. G., Hanan, E., Sagar, V. R., Bhardwaj, R., Basu, S., & Sharma, V. (2020). Manufacturing of mayonnaise with pea pod powder as a functional ingredient. Journal of Food Measurement and Characterization, 14(5), 2402-2413.
  • Serventi, L., Wang, S., Zhu, J., Liu, S., & Fei, F. (2018). Cooking water of yellow soybeans as emulsifier in gluten-free crackers. European Food Research and Technology 244(12), 2141-2148.
  • Shamooshaki, M. G., Mahounak, A. S., Ghorbani, M., Maghsouldloo, Y., & Ziaeifar, A. M. (2015). Effect of milk and xanthan as egg replacement on the physical properties of mayonnaise. International Letters of Natural Sciences, 49, 24-34.
  • Shi, J., Arunasalam, K., Yeung, D., Kakuda, Y., Mittal, G., & Jiang, Y. (2004). Saponins from edible legumes: Chemistry, processing, and health benefits. Journal of Medicinal Food, 7(1), 67-78.
  • Stern, P., Valentova, H., Pokorny, J. (2001). Rheological properties and sensory texture of mayonnaise. European Journal of Lipid Science and Technology, 103, 23-28.
  • Yazıcı, G.N. & Özer, M.S. (2021). A review of egg replacement in cake production: Effects on batter and cake properties. Trends in Food Science & Technology, 11, 346-359.
  • Zeidanloo, M. H., Ghavidel, R. A., & Afshar, S. E. (2014). The evaluation of egg replacement with soy flour and guar gum in oil cake. International Journal of Biosciences, 4(10), 222-227.
  • Zhuang, P., Wu, F., Mao, L., Zhu, F., Zhang, Y., Chen, X., Jiao, J., & Zhang, Y. (2021). Egg and cholesterol consumption and mortality from cardiovascular and different causes in the United States: A population-based cohort study. PLOS Medicine, 18(2), 1-11.

Nohut ve bezelye konserve sularının vegan mayonez üretiminde kullanımı

Year 2023, Volume: 27 Issue: 1, 94 - 102, 24.03.2023
https://doi.org/10.29050/harranziraat.1149631

Abstract

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.

References

  • Abu-Salem, F. M. & Abou-Arab, A. A. (2008). Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs. Grasas y Aceites, 59(4), 352-360.
  • Ahmed, M. A. (2014). Protein isolates from chickpea (Cicer arietinum L.) and its application in cake. International Scholarly and Scientific Research & Innovation, 8(11), 1101-1107.
  • Ali, M. R. & EL Said, R. M. (2020). Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise. Journal of Food Safety, 40(2), 1-9.
  • Boukid, F. & Gagaoua, M. (2022). Vegan egg: A future-proof food ingredient? Foods, 11(2), 161-174.
  • Cerro, D. A., Maldonado, A. P., & Matiacevich, S. B. (2021). Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise. Grasas y Aceites, 72(4) , 439-448.
  • Cha, G.-S., Kim, J.-W., Choi, C.-U. (1988). A comparison of emulsion stability as affected by egg yolk ratio in mayonnaise preparation. Korean Society of Food Science and Technology, 20(2), 225-230.
  • Chan, Y. J., Lu, W. C., Lin, H. Y., Wu, Z. R., Liou, C. W., & Li, P. H. (2020). Effect of rice protein hydrolysates as an egg replacement on the physicochemical properties of flaky egg rolls. Foods, 9(245), 1-15.
  • Chetana, R., Bhavana, K. P., Babylatha, R., Geetha, V., & Suresh Kumar, G. (2019). Studies on eggless mayonnaise from rice bran and sesame oils. Journal of Food Science and Technology, 56(6), 3117-3125.
  • Damian, J. J., Huo, S., & Serventi, L. (2018). Phytochemical content and emulsifying ability of pulses cooking water. European Food Research and Technology, 244(9), 1647-1655.
  • Dayı, T. & Beyhan, Y. (2020). Korona virüs pandemisi: Yeniden önem kazanan gıda kaynaklı hastalıklar, nedenleri ve önleme yolları. Sağlık ve Toplum, 30, 175-181.
  • Diaz-Ramirez, M., Calderón-Domínguez, G., García-Garibay, M., Jiménez-Guzmán, J., Villanueva-Carvajal, A., de la Paz Salgado-Cruz, M., Arizmendi-Cotero, D., & Del Moral-Ramírez, E. (2016). Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake. Food Hydrocolloids, 61, 633-639.
  • Erkoç, S., Özcan, İ., Özyiğit, E., Kumcuoğlu, S., & Tavman, Ş. (2021). Yumurta ikamesi olarak kullanılan çiya ve keten tohumu jelinin pankek hamuru reolojisi ve ürün özellikleri üzerine etkisinin incelenmesi. Gıda, 46(6), 1397-1414.
  • Fauziah, C. I., Zaibunnisa, A. H., Osman, H., & Wan Aida, W. M. (2016). Physicochemical analysis of cholesterol-reduced egg yolk powder and its application in mayonnaise. International Food Research Journal, 23(2), 575-582.
  • Ghazaei, S., Mizani, M., Piravi-Vanak, Z., & Alimi, M. (2015). Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch. Food Science and Technology, 35(1), 150-156.
  • He, Y., Purdy, S. K., Tse, T. J., Tar’an, B., Meda, V., Reaney, M. J., & Mustafa, R. (2021). Standardization of aquafaba production and application in vegan mayonnaise analogs. Foods, 10(9), 1-15.
  • He, Y., Meda, V., Reaney, M. J., & Mustafa, R. (2021). Aquafaba, a new plant-based rheological additive for food applications. Trends in Food Science & Technology 111, 27-42.
  • He, Y., Shim, Y. Y., Mustafa, R., Meda, V., & Reaney, M. J. (2019). Chickpea cultivar selection to produce aquafaba with superior emulsion properties. Foods, 8(12), 685-700.
  • Hedayati, S., Jafari, S. M., Babajafari, S., Niakousari, M., & Mazloomi, S. M. (2022). Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality. Food Hydrocolloids, 128, 1-10.
  • Huang, L., Wang, T., Han, Z., Meng, Y., Lu, X., (2016). Effect of egg yolk freezing on properties of mayonnaise. Food Hydrocolloids, 56, 311-317.
  • Izidoro, D., Sierakowski, M. -R., Waszczynskyj, N., Haminiuk, C. W. I., Scheer, A. de P. (2007). Sensory evaluation and rheological behavior of commercial mayonnaise. International Journal of Food Engineering, 3(1), 5.
  • Jarpa‐Parra, M., Wong, L., Wismer, W., Temelli, F., Han, J., Huang, W., ... & Chen, L. (2017). Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer. International Journal of Food Science & Technology, 52(7), 1604-1613.
  • Juszczak, L., Fortuna, T., Kosla, A. (2003). Sensory and rheological properties of Polish commercial mayonnaise. Nahrung/Food, 47(4), 232-235.
  • Kara, R. N. (2021). Köpük kurutma yöntemiyle nar suyu tozu üretiminde saponinlerin kullanılabilirliğinin araştırılması (Yayımlanmamış yüksek lisans tezi). Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü, Konya.
  • Lafarga, T., Villaró, S., Bobo, G., & Aguiló-Aguayo, I. (2019). Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology. International Journal of Gastronomy and Food Science, 18, 1-8.
  • Li-Chang, E. C. Y., & Kim, H. O. (2008). Structure and chemical composition of eggs. In Y. Mine (Ed.), Egg Bioscience and Biotechnology (pp. 1-96). USA: John-Wiley & Sons Inc.
  • Mohammed, N. K., Ragavan, H., Ahmad, N. H., & Hussin, A. S. M. (2022). Egg-free low-fat mayonnaise from virgin coconut oil. Foods and Raw Materials 10(1), 76-85.
  • Mun, S., Kim, Y. L., Kang, C. G., Park, K. H., Shim, J. Y., & Kim, Y. R. (2009). Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum. International Journal of Biological Macromolecules, 44(5), 400-407.
  • Mustafa, R., He, Y., Shim, Y. Y., & Reaney, M. J. (2018). Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake. International Journal of Food Science & Technology, 53(10), 2247-2255.
  • Norman, K. & Klaus, S. (2020). Veganism, aging and longevity, new insight into old concepts. Current Opinion in Clinical Nutrition & Metabolic Care, 23(2), 145-150.
  • Rahbari, M., Aalami, M., Kashaninejad, M., Maghsoudlou, Y., & Aghdaei, S. S. A. (2015). A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate. Journal of Food Science and Technology, 52(6), 3383-3393.
  • Rahmati, K., Mazaheri Tehrani, M., & Daneshvar, K. (2012). Soy milk as an emulsifier in mayonnaise, physico-chemical, stability and sensory evaluation. Journal of Food Science and Technology, 51(11), 3341-3347.
  • Raikos, V., Hayes, H., & Ni, H. (2020). Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: Recipe optimisation and storage stability. International Journal of Food Science & Technology, 55(5) , 1935-1942.
  • Rudra, S. G., Hanan, E., Sagar, V. R., Bhardwaj, R., Basu, S., & Sharma, V. (2020). Manufacturing of mayonnaise with pea pod powder as a functional ingredient. Journal of Food Measurement and Characterization, 14(5), 2402-2413.
  • Serventi, L., Wang, S., Zhu, J., Liu, S., & Fei, F. (2018). Cooking water of yellow soybeans as emulsifier in gluten-free crackers. European Food Research and Technology 244(12), 2141-2148.
  • Shamooshaki, M. G., Mahounak, A. S., Ghorbani, M., Maghsouldloo, Y., & Ziaeifar, A. M. (2015). Effect of milk and xanthan as egg replacement on the physical properties of mayonnaise. International Letters of Natural Sciences, 49, 24-34.
  • Shi, J., Arunasalam, K., Yeung, D., Kakuda, Y., Mittal, G., & Jiang, Y. (2004). Saponins from edible legumes: Chemistry, processing, and health benefits. Journal of Medicinal Food, 7(1), 67-78.
  • Stern, P., Valentova, H., Pokorny, J. (2001). Rheological properties and sensory texture of mayonnaise. European Journal of Lipid Science and Technology, 103, 23-28.
  • Yazıcı, G.N. & Özer, M.S. (2021). A review of egg replacement in cake production: Effects on batter and cake properties. Trends in Food Science & Technology, 11, 346-359.
  • Zeidanloo, M. H., Ghavidel, R. A., & Afshar, S. E. (2014). The evaluation of egg replacement with soy flour and guar gum in oil cake. International Journal of Biosciences, 4(10), 222-227.
  • Zhuang, P., Wu, F., Mao, L., Zhu, F., Zhang, Y., Chen, X., Jiao, J., & Zhang, Y. (2021). Egg and cholesterol consumption and mortality from cardiovascular and different causes in the United States: A population-based cohort study. PLOS Medicine, 18(2), 1-11.
There are 40 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Araştırma Makaleleri
Authors

Mina Oktay 0000-0003-0070-0982

Celale Kırkın Gözükırmızı 0000-0003-0736-4213

Publication Date March 24, 2023
Submission Date July 27, 2022
Published in Issue Year 2023 Volume: 27 Issue: 1

Cite

APA Oktay, M., & Kırkın Gözükırmızı, C. (2023). Nohut ve bezelye konserve sularının vegan mayonez üretiminde kullanımı. Harran Tarım Ve Gıda Bilimleri Dergisi, 27(1), 94-102. https://doi.org/10.29050/harranziraat.1149631

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