Lee, K.-Y.; Han, C.-Y.; Rahman, W.U.; Harinarayanan, N.C.; Park, C.-E.; Choi, S.-G. Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour. Foods2024, 13, 1170.
Lee, K.-Y.; Han, C.-Y.; Rahman, W.U.; Harinarayanan, N.C.; Park, C.-E.; Choi, S.-G. Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour. Foods 2024, 13, 1170.
Lee, K.-Y.; Han, C.-Y.; Rahman, W.U.; Harinarayanan, N.C.; Park, C.-E.; Choi, S.-G. Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour. Foods2024, 13, 1170.
Lee, K.-Y.; Han, C.-Y.; Rahman, W.U.; Harinarayanan, N.C.; Park, C.-E.; Choi, S.-G. Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour. Foods 2024, 13, 1170.
Abstract
Emulsifiers like egg yolk (EY) are necessary for the formation of mayonnaise, which is an oil-in-water type colloid. This study aimed to assess the potential of defatted soybean powder treated with supercritical carbon dioxide (DSF-SC) in enhancing the quality of plant-based may-onnaise as plant-based alternatives gain popularity. This study involved producing DSF-SC and comparing its quality attributes to those of mayonnaise made with varying amounts of control soy flour (CSF), DSF-SC, and EY. It was found that mayonnaise made with DSF-SC, with increased emulsifier quantity, showed better emulsion stability, viscosity, and smaller, more uniform particle size compared with CSF mayonnaise. Additionally, DSF-SC mayonnaise was overall rated higher in sensory evaluation. The addition of approximately 2% DSF-SC positively influenced the emul-sion and sensory properties of the vegan mayonnaise, making DSF-SC a promising plant-based alternative emulsifier for replacing animal ingredients.
Biology and Life Sciences, Food Science and Technology
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