Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba

Abstract

Aquafaba is obtained by soaking different types of legumes, and utilised in the production of several plant-based foods due to its functional properties. The present work aimed to evaluate the effects of aquafaba produced by soaking chickpeas at different durations, on the safety, physicochemical properties, and consumer acceptability of plant-based mayonnaise. The chickpea aquafaba was prepared by soaking chickpea at different durations of 12, 18, and 24 h, and later boiled for 35 min at 120°C. The results demonstrated significantly (p < 0.05) higher TSS (5.89 ± 0.00), viscosity (7.23 ± 0.06), and peptide content (0.463 ± 0.001) in chickpea aquafaba soaked for 24 h. The mayonnaise prepared with 24 h chickpea aquafaba showed improved firmness (129.47 ± 9.64 g) and consistency (860.26 ± 26.52 g/s). The bacterial load was observed to decrease in 24 h chickpea aquafaba mayonnaise (3.857 ± 0.948 log CFU/g), and increased by one-fold in 12 h chickpea aquafaba mayonnaise (4.672 ± 0.588 log CFU/g) after 35 days at 28 ± 2°C. The consumer acceptability evaluation showed no significant difference (p > 0.05) among all the tested attributes with the 24 h aquafaba mayonnaise received the highest score for taste (6.80 ± 1.38). The aquafaba produced from chickpeas soaked for 24 h and boiled for 35 min has high potential for applications in plant-based mayonnaise production to enhance safety and improve physicochemical and consumer acceptability.

Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis

“…The total soluble solids (TSS) and the total solids of the CA in the present work were 6.3 ± 0.2 °Bx and 5.7 ± 0.2%, respectively. In the study carried out by [ 29 ], the TSS content of the CA varied from 5.09–5.89 °Bx, and the authors reported a direct relation between the increase in soaking time and TSS, because of the accumulation of the water-soluble materials in the aquafaba. A longer cooking time increased the leakage of the water-soluble elements and pigments, which in turn manifested on the overall color of the CA [ 30 ].…”

Use of Vegetable-Derived Proteins for New Food Products

“…In the category of products that include brioche, spray-dried legume aquafaba was used as a foaming agent [22,[84][85][86][87]. The specific volume of these brioche was lower compared to egg-based muffins [88], but the results regarding the mass loss during baking showed much lower values for aquafaba muffins compared to the control sample.…”

Управління Якістю В Технології Майонезних Соусів З Нетрадиційною Сировиною

“…Table mayonnaise sauces have a creamy consistency and are intended for consumption as seasonings or additives for cooking at home and in public and restaurant businesses. Mayonnaise sauces are universal products that reduce the caloric content of food by replacing some recipe ingredients with low-calorie ones, for instance, replacing sugar with sweeteners [2].…”