Faba bean protein in reduced fat/cholesterol mayonnaise: extraction and physico-chemical modification process

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Effect of faba bean enzymatic protein extraction process parameters were investigated at different ultrasound powers (200, 300 and 400 W), sonication times (15, 25 and 35 min), enzyme dosages (0.15, 0.3 and 0.45%) and enzyme treatment times (15, 25 and 35 min). Physico-functional characterization of the protein samples through solubility, zeta potential, color, fat adsorption, emulsifying and foaming capacity measurements suggested faba protein as a promising substituent to egg yolk powder in reduced fat mayonnaise formulation. Reduced-fat mayonnaise formulation containing different faba protein/egg yolk powder ratios were prepared and characterized through rheological analyses as well as emulsion stability, texture, color and microstructural evaluations. The formulations containing equal compositions of faba bean protein and egg yolk powder (0.375%) and also the one with 0.5% faba bean protein and 0.25% egg yolk powder were finally suggested to substitute the conventional formulation.

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R&D department of Behrouz Food Industries Company (Tehran, Iran) is gratefully acknowledged for the technical and financial supports.

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Correspondence to Mazdak Alimi.

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Ouraji, M., Alimi, M., Motamedzadegan, A. et al. Faba bean protein in reduced fat/cholesterol mayonnaise: extraction and physico-chemical modification process. J Food Sci Technol (2020) doi:10.1007/s13197-019-04211-9

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  • Mayonnaise
  • Faba protein
  • Viscosity
  • Texture
  • Emulsifying
  • Particle size
  • Physicochemical properties