Показати скорочений опис матеріалу
Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise
| dc.contributor.author | Sachko, Anastasiia | |
| dc.contributor.author | Sema, Oksana | |
| dc.contributor.author | Grinchenko, Olga | |
| dc.contributor.author | Gubsky, Sergey | |
| dc.date.accessioned | 2024-12-18T10:49:13Z | |
| dc.date.available | 2024-12-18T10:49:13Z | |
| dc.date.issued | 2023 | |
| dc.identifier.citation | Sachko, A.; Sema, O.; Grinchenko, O.; Gubsky, S. Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise. Eng. Proc. 2023, 56, 206. https://doi.org/10.3390/ ASEC2023-16291 | uk_UA |
| dc.identifier.uri | https://archer.chnu.edu.ua/xmlui/handle/123456789/11246 | |
| dc.description.abstract | Global trends of promoting a healthy lifestyle through a balanced diet and reducing the consumption of animal products and high-fat-content foods have contributed to the creation of new mayonnaise-like products. The aim of the study was to develop a technology for low-fat mayonnaise containing 30% sunflower oil. Canned white bean aquafaba was used as a plant-based emulsifier to create an egg-free sauce. To maintain the texture and rheological properties of the food emulsion, a water-soluble polymer such as carboxymethylcellulose was used as a thickener and a pectin–xanthan mixture was used as a gelling agent. The ratio of the main ingredients of the emulsion emulsifier/stabilizer/thickener was 3:0.7:0.3 (%). The prepared emulsion-like sauce was characterized by high sedimentation stability at the level of 98%, as well as acidity equal to 0.691 g of acetic acid equivalent per 100 g sample and pH = 3.66. The volume droplet size distribution had a mean particle size of 8.4 μm and a SPAN factor of 1.7 μm, indicating typical values for these parameters of a well-homogenized mayonnaise-like emulsion. Rheological studies made it possible to classify the samples as viscoelastic systems with a pseudoplastic flow pattern and a sufficiently high yield shear stress value equal to 132 Pa as a quantitative parameter confirming the stability of the microstructure over time. Sensory analysis confirmed high scores for consistency, taste and smell of the end-product. | uk_UA |
| dc.language.iso | en | uk_UA |
| dc.subject | aquafaba | uk_UA |
| dc.subject | mayonnaise souse | uk_UA |
| dc.subject | canned beans | uk_UA |
| dc.subject | rheology | uk_UA |
| dc.subject | emulsion | uk_UA |
| dc.title | Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise | uk_UA |
| dc.type | Article | uk_UA |
Долучені файли
Даний матеріал зустрічається у наступних фондах
-
Наукові праці
Наукові публікації співробітників інституту