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

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
JournalInternational Journal of Food Science and Technology
Early online date14 Nov 2019
DOIs
Publication statusE-pub ahead of print - 14 Nov 2019

Fingerprint

mayonnaise
chickpeas
Ovum
Oils
droplet size
oils
Cold storage
Adhesiveness
oxidative stability
Emulsions
cold storage
adhesives
Adhesives
emulsions
adhesion
firmness
physicochemical properties
liquids
Liquids
vegan diet

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

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title = "Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimization and storage stability",
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.",
keywords = "emulsion, reformulation, food waste, texture, oxidation, Emulsion",
author = "Vassilios Raikos and Helen Hayes and He Ni",
note = "This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen.",
year = "2019",
month = "11",
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doi = "10.1111/ijfs.14427",
language = "English",
journal = "International Journal of Food Science and Technology",
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AU - Raikos, Vassilios

AU - Hayes, Helen

AU - Ni, He

N1 - This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen.

PY - 2019/11/14

Y1 - 2019/11/14

N2 - 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.

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