Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties

Gholami Dehnayebi, Mohsen; Ghorbani, Mohammad; Sadeghimahoonak, Alireza; Aalami, Mehran; Kashiri, Mahboobeh

doi:10.22101/JRIFST.2018.02.12.643

Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties

Document Type : Original Paper

Authors

¹ MSc. Graduate Student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

² Associate Professor, Department of Food Sciences and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

³ Associate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

⁴ Assistant Professor, Department of Food Sciences and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

10.22101/JRIFST.2018.02.12.643

Abstract

Mayonnaise is an oil-in-water emulsion in which, egg yolk as emulsifier and different stabilizers as well as thickeners are used to improve its stability. Egg yolk is a source of cholesterol in mayonnaise which can lead to some serious health problems. In this study, in order to substitute egg, Balangu (Lallementia Royeana) Mucilage and soy protein isolate were used in different proportions to prepare mayonnaise according to the plans drawn up by the optimal mix designed. In this plan, the amount of variable was considered as 0-0.9 gr/100gr mayonnaise for egg yolk and isolated soy protein, and 0-0.75 gr/100gr Mayonnaise for Mucilage Balangu. In the next step the prepared samples were evaluated in terms of textural properties, viscosity, stability, acidity, pH and color. Finally, the results were compared with control sample (including 9% w/w egg and 0.2% Xanthan gum). According to the results obtained, the use of seed Mucilage Balangu and isolated soy protein as alternative eggs is quite possible.

Keywords

References

Abu Ghoush, M., Samhouri, M., Al–Holy, M., & Herald, T. 2008. Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system. Journal of Food Engineering, 84(2):348-357.

Alamzade,T., Mohammadifar, M., Azizi, M., & Ghanati, K. 2010. The effect of two Iranian gum types (Isfahan and Esfarayen) on the rheological properties of mayonnaise. Quarterly Journal of Food Science and Technology, 7(3):127-141. [In Persian]

Amin, Gh. 2005. The most common traditional plants of Iran. Tehran Medical University Publication. Tehran. Iran. PP. 66-68. [In Persian]

Amiri Aghdaee S.S., Alami M., & Daraee Garmekhani, A. 2012. The Effect of gum Tragacanth as a replacement of fat on rheological, sensory, and textural properties of low-fat mayonnaise. Journals Food Science and Technology Research, 6(2):180-189. [In Persian]

Anton, M., Martinet, V., Dalgararrondo, M., Beaumal, V., David-Briand, E., & Rabesona, H. 2003. Chemical and structural characterisation of low-density lipoproteins puriﬁed from hen egg yolk. Food Chemistry, 83(2):175-183.

Benichou, A., Aserin, A., & Garti, N. 2002. Double emulsions stabilized by new molecular recognition hybrids of natural polymers. Polymers for Advanced Technologies, 13(10-12):1019-1031.

Farahnaki, A., Majzoobi, M., & Mesbahi, G. 2009. Properties and applications of hydrocolloids in foods and pharmaceuticals. Agricultural Publications. [In Persian]

Ghanbari, M. 2005. Properties and applications of hydrocolloids in food industries. Varseh Publications, PP. 7-50. [In Persian]

Golkar, A., Nasipour, A., & Keramat, J. 2013. Investigation of electrostatic Interaction in Beta-lactoglobulin and Persian Gum in solution and emulsion Systems. Twenty-first National Congress of Food Science and Technology, 29-31 October, Shiraz. [In Persian]

Herald, T.J., Abugoush, M., & Aramouni, F. 2009. Physical and sensory properties of egg yolk and egg yolk substitutes in a model mayonnaise system. Journal of Texture Studies, 40(6):692-709.

Heydari Vanicheh, M., Alami, M., Kashaninejad, M., & Amiri Aghdaee, S.S. 2013. Investigating the possibility of using soybean protein isolates and Gum Tragacanth as an egg substitute in mayonnaise. Journal of Food Processing and Preservatiion, 6(1):65-84. [In Persian]

Hosseini, V.S., Najafnajafi, M., Mohammadi Sani, A., & Koocheki, A. 2013. Investigation of the effect of Balangu Shirazi and whey protein on the stability of oil-in-water emulsion. Journals of Research and Innovation in Food Science and Technology, 2(2): 109-120. [In Persian]

Liu, H., Xu, X.M., & Guo-Sh, D. 2007. Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. Food Science and Technology, 40(1):946-954.

Maghsoudi, S. 2009. New technologies of sauce making. Borders of Knowledge Publishing, P. 359. [In Persian]

McClements, D.J., & Demetriades, K. 1998. An integrated approach to the development of reduced-fat food emulsions. Critical Reviews in Food Science and Nutrition, 38(6):511-536.

Mohammad Amini, A. 2007. Optimization of extraction conditions of hydrocolloid compounds of Balangu shirazi seed. Master's thesis of Ferdowsi University of Mashhad. [In Persian]

Mun, S., Kim, Y.L., Kang, C., Kang, C., Shim, J., & Kim, Y. 2009. Development of reduced–fat mayonnaise using 4[alpha] GTase–modified rice starch and xanthan gum. International Journal of Biological Macromolecules, 44(5):400-407.

Naghibi, F., Mosaddegh, M.,; Mohammadi Motamed, S., & Gorbani, A. 2005. Labiatae family in folk medicine in Iran: from etnobotany to pharmacology. Iranian Journal of Phamaceutical Research, 4(2):63-79.

Nikzade, V., Tehrani, M.M., & Saadatmand-Tarzjan, M. 2012. Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach. Food Hydrocolloids, 28(2):344-352.

Rahbari, M., Alami, A., Maghsoudlou, Y., & Kashaninejad, M. 2013. Investigating the physicochemical and sensory properties of mayonnaise containing wheat germ protein and xanthan gum as an egg substitute. Journals of Research and Innovation in Food Science and Technology, 2(1):1-16. [In Persian]

Toluee, A., Mortazavi, S.M., Alami, M., & Sadeghi Mahoonak, A. 2010. Physicochemical, texture and sensory properties of low-fat mayonnaise containing inulin and pectin. Quarterly Journal of Food Science and Technology, 1:35-42. [In Persian]