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Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability
Author(s) -
Raikos Vassilios,
Hayes Helen,
Ni He
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14427
Subject(s) - emulsion , food science , chemistry , consistency index , chromatography , materials science , rheology , composite material , organic chemistry
Summary Aquafaba, the viscous liquid recovered from canned chickpeas, was used as egg replacer for the development of vegan mayonnaise. The textural, microstructural and physicochemical properties of mayonnaise were determined during cold storage to optimise the aquafaba‐to‐oil ratio (A/O) of the formulation (15%–25%/80%–70%). Aquafaba was capable to form a stable emulsion with an average value of droplet size distribution below 4 μm. The physical stability determined by the Turbiscan Stability Index (TSI) was unaffected by the A/O ratio during 21 days of storage at 4 °C. The lowest droplet size distribution was obtained for samples with a low A/O ratio (15/80%). Firmness, adhesive force and adhesiveness decreased ( P < 0.05) with increasing the A/O ratio, whereas consistency remained unaffected. The oxidative stability of the oil phase was similar for all formulations and remained unaffected during storage. Aquafaba can be used effectively to replace egg in mayonnaise formulations containing oil at standard levels.