Analiza calităţii maionezei vegetale
2024
Banu, Daniela | Borozan, Maria
In the context of recent developments in the food industry, vegetable mayonnaise has become a topic of major interest due to efforts to develop healthier and more sustainable food options. The aim of the present work was to analyze the quality indices of vegetable mayonnaise with the use of boiling water (aquafaba) from chickpeas and other vegetable ingredients. Five variants of vegetable mayonnaise with 10%, 15%, 20%, 25%, 30% chickpea aquafaba were developed. The 10% and 15% aquafaba mayonnaise samples stand out for their excellent organoleptic and technological characteristics, due to the properties of chickpea boiling water which is a viable alternative emulsifier with excellent emulsion stabilizing properties. The vegetable mayonnaise obtained showed a high content of oleic acid, an indicator that enhances the functional potential of mayonnaise due to omega-3 fatty acids, which are associated with a reduced risk of cardiovascular disease and long-term glycemic control. The mayonnaise samples showed a lower peroxide index compared to the control sample, suggesting a better protection against oxidation due to the increased antioxidant content.
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Editorial Technical University of Moldova
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