ROLE OF CITRUS FIBER IN THE TEXTURAL PROPERTIES OF VEGAN AND LOW-FAT MAYONNAISE MADE FROM LABLAB PURPUREUS AQUAFABA AND COCONUT OIL

Abstract

In this study, the aquafaba derived from Lablab purpureus bean was used to replace eggs in low-fat, vegetarian mayonnaise in recent years to nutritional and health trends in the vegan community. The study’s objective was to determine the role of Citrus fiber (CF) on the structural properties of vegetarian mayonnaise with low-fat obtained from pea aquafaba water and coconut oil. A total of 6 formulas (CTs), including 1 CT without CF (control formula) and 5 CTs with CF content of 100 M40 and CF 300 FG, respectively, were investigated at 3 and 4 and mixed with a ratio of 2: 2% (by wt.). Basic mayonnaise recipe (in % wt.) includes: xanthan gum 0.3%, sugar 9.5%, vinegar 4.5%, coconut oil 4%, salt 1.7%, mustard powder 0.2% , citric acid 0.1%, natural preservative extracted from rosemary (R10) 0.035%, natural colorant beta-carotene 0.0032% and pea aquafaba water were fully supplemented with 100%. The specific properties of mayonnaise, such as water holding capacity, emulsifying capacity, and emulsifying stability, were compared through 6 CTs. The results showed that CF has a special role in forming the structure of low-fat mayonnaise, and the content of CF 300 of 3% was found to be the most suitable. The Q10 model was also used to predict shelf life by evaluating the final product’s peroxide value (PV) (using 3% CF 300) between samples with and without R10. The research is significant in developing safe and environmentally friendly low-fat mayonnaise or salad dressings from plants to meet the growing trend of vegetarian food consumption and develop a sustainable food system.