Physical and sensory properties of egg yolk and egg yolk substitutes in a model mayonnaise system
2009
HERALD, THOMAS J. | ABUGOUSH, MAHMOUD | Aramouni, Fadi
Physical and sensory properties of several commercially available egg alternatives in a mayonnaise formulation were compared with a control formulation using whole egg. The egg alternatives included modified corn starch (MCS), wheat protein (WP), whey protein concentrate (WPC), whey protein isolate (WPI), WPI-gum blend (WPI-GB) and WPC-fenugreek gum blend (WPC-FGB). These egg alternatives were evaluated at 100% and 50% replacement. At 100% replacement, all egg alternatives except WPI exhibited significantly higher emulsion stability compared with the control. WPI-GB, WPC-FGB and WP at 100% exhibited significantly higher viscosity than the control. When used at 50% replacement an antagonistic relationship with egg yolk was observed for viscosity and firmness. At 100% replacement, WPI exhibited significantly higher firmness value than the control. Descriptive and consumer panels reported that MCS and WPC-FGB exhibited attributes similar, if not better than, the control. The egg alternatives were used to replace egg as a functional ingredient in a model mayonnaise system. These alternatives can deliver functionality at a lower cost and can be incorporated to produce a suitable mayonnaise system especially modified corn starch and blends of whey protein concentrate-fenugreek gum blend. These results may help producers in formulating a new mayonnaise type.
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