Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimization and storage stability

Vassilios Raikos* (Corresponding Author), Helen Hayes, He Ni

*Corresponding author for this work

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

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 optimize 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 4μm. 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.
Original languageEnglish
Pages (from-to)1935-1942
Number of pages8
JournalInternational Journal of Food Science and Technology
Volume55
Issue number5
Early online date14 Nov 2019
DOIs
Publication statusPublished - May 2020

Keywords

  • emulsion
  • reformulation
  • food waste
  • texture
  • oxidation
  • Emulsion

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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