White finger millet protein fraction as an egg replacer: effect on physiochemical, texture, rheological, microstructure and sensory characteristics of mayonnaise
-
Eleonora Shylla
,
Ashish Rawson
Abstract
This study investigates the effect of white finger millet protein fraction as an egg replacer in mayonnaise. Different millet protein fractions were used (albumin, modified albumin, globulin, modified globulin (3 %), and xanthan gum (0.5 %)). The protein fractions were modified by ultrasound treated at 100 W power for 12 min. Colorimetric metrics (L*, a*, b*, and yellowness index) showed significant changes. Regarding overall acceptability, the sensory evaluation results revealed that globulin scored the highest compared to other eggless mayonnaise. The results showed an increase in the moisture content of the mayonnaise with a decrease in the fat percentage, and the caloric value of eggless mayonnaise decreased significantly. The mayonnaises demonstrated good thermal stability using 3 % protein fraction and 0.5 % xanthan gum; all eggless mayonnaise showed shear-thinning behavior and a consistency index of 28–49 Pa s. Globulin also had the highest emulsion stability percentage (p < 0.05).
Funding source: NIFTEM-T
Award Identifier / Grant number: IMP-01
Acknowledgments
The work was funded (Project No. IMP-01) by National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM-T), Thanjavur, India.
-
Research ethics: The sensory analysis involving humans was conducted as per the guidelines approved by NIFTEM-T and informed consent was obtained from each subject for their participation in the study.
-
Informed consent: Informed consent was obtained from each subject for their participation in the study.
-
Author contributions: Eleonora Shylla: Investigation, Formal Analysis, Data curation, Writing – Original Draft; C.K. Sunil: Conceptulisation, Methodology, Resources, Supervision, Validation, Writing – Review & Editing; Ashish Rawson: Supervision, Validation, Writing – Review & Editing. N.Venkatachalapathy: Supervision, Validation, Writing – Review & Editing.
-
Use of Large Language Models, AI and Machine Learning Tools: None Declared.
-
Conflict of interest: The authors declare no interest conflicts in this work.
-
Research funding: The work was funded (Project No. IMP-01) by National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM-T), Thanjavur, India.
-
Data availability: The data will be made available on request.
References
1. Ma, Z, Boye, JI. Advances in the design and production of reduced-fat and reduced-cholesterol salad dressing and mayonnaise: a review. Food Bioprocess Technol 2013;6:648–70. https://doi.org/10.1007/s11947-012-1000-9.Search in Google Scholar
2. Fernandes, SS, Mellado, Mde las MS. Development of mayonnaise with substitution of oil or egg yolk by the addition of Chia (Salvia Hispânica L.) Mucilage. J Food Sci 2018;83:74–83. https://doi.org/10.1111/1750-3841.13984.Search in Google Scholar PubMed
3. Tso, R, Forde, CG. Unintended consequences: nutritional impact and potential pitfalls of switching from animal‐to plant‐based foods. Nutrients 2021;13:2527. https://doi.org/10.3390/nu13082527.Search in Google Scholar PubMed PubMed Central
4. Zha, F, Dong, S, Rao, J, Chen, B. The structural modification of pea protein concentrate with gum arabic by controlled Maillard reaction enhances its functional properties and flavor attributes. Food Hydrocoll 2019;92:30–40. https://doi.org/10.1016/j.foodhyd.2019.01.046.Search in Google Scholar
5. Kumar, M, Tomar, M, Punia, S, Dhakane-Lad, J, Dhumal, S, Changan, S, et al.. Plant-based proteins and their multifaceted industrial applications. LWT (Lebensm-Wiss & Technol) 2022;154:112620. https://doi.org/10.1016/j.lwt.2021.112620.Search in Google Scholar
6. Amarnath, MS, Muhammed, A, Antony, AK, Malini, B, Sunil, CK. White finger millet starch: physical modification (annealing and ultrasound), and its impact on physicochemical, functional, thermal and structural properties. Food Humanit 2023;1:599–606. https://doi.org/10.1016/j.foohum.2023.07.010.Search in Google Scholar
7. Ravishankar, CR, Shubhashree, KS, Raveendra, HR, Shobha, D. A new revolution in finger millet breeding – white grained variety KMR-340. Int. J. Agriculture Sci 2019;11:8264–7.Search in Google Scholar
8. Higuera-Barraza, OA, Del Toro-Sanchez, CL, Ruiz-Cruz, S, Márquez-Ríos, E. Effects of high-energy ultrasound on the functional properties of proteins. Ultrason Sonochem 2016;32:558–62. https://doi.org/10.1016/j.ultsonch.2016.02.007.Search in Google Scholar PubMed
9. Burger, TG, Zhang, Y. Recent progress in the utilization of pea protein as an emulsifier for food applications. Trends Food Sci Technol 2019;86:25–33. https://doi.org/10.1016/j.tifs.2019.02.007.Search in Google Scholar
10. Grossmann, L, Weiss, J. Alternative protein sources as Techno functional food ingredients. Annu Rev Food Sci Technol 2021;12:93–117. https://doi.org/10.1146/annurev-food-062520.Search in Google Scholar
11. Mirzanajafi-Zanjani, M, Yousefi, M, Ehsani, A. Challenges and approaches for production of a healthy and functional mayonnaise sauce. Food Sci Nutr 2019;7:2471–84. https://doi.org/10.1002/fsn3.1132.Search in Google Scholar PubMed PubMed Central
12. Habashi, V, Elhamirad, AH, Pedramnia, A. Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes. Foods Raw Mater 2021;9:19–23. https://doi.org/10.21603/2308-4057-2021-1-19-23.Search in Google Scholar
13. Pei, Y, Zhang, Y, Ding, H, Li, B, Yang, J. Stability and rheological behavior of mayonnaise-like emulsion co-emulsified by Konjac Glucomannan and whey protein. Foods 2023;12. https://doi.org/10.3390/foods12152907.Search in Google Scholar PubMed PubMed Central
14. Satriawan, TU, Evanuarini, H, Thohari, I. Physicochemical quality of low fat mayonnaise using whey protein concentrate. In E3S Web of Conferences; 2022, p. 335.10.1051/e3sconf/202233500021Search in Google Scholar
15. Sun, C, Liu, R, Liang, B, Wu, T, Sui, W, Zhang, M. Microparticulated whey protein-pectin complex: a texture-controllable gel for low-fat mayonnaise. Food Res Int 2018;108:151–60. https://doi.org/10.1016/j.foodres.2018.01.036.Search in Google Scholar PubMed
16. Liu, X, Guo, J, Wan, ZL, Liu, YY, Ruan, QJ, Yang, XQ. Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers. Food Hydrocoll 2018;77:168–75. https://doi.org/10.1016/j.foodhyd.2017.09.032.Search in Google Scholar
17. Chiralt, A, Salazarz, JA, Ferraguti, V. Rheologic al study of o/w emulsions containing dried whole egg and locust bean gum. J Texture Stud 1994;25:33–43. https://doi.org/10.1111/J.1745-4603.1994.TB00753.X.Search in Google Scholar
18. Chivero, P, Gohtani, S, Yoshii, H, Nakamura, A. Assessment of soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions. LWT (Lebensm-Wiss & Technol) 2016;69:59–66. https://doi.org/10.1016/j.lwt.2015.12.064.Search in Google Scholar
19. Yao, JJ, Tanteeratarm, K, Wei, LS. Effects of maturation and storage on solubility, emulsion stability and gelation properties of isolated soy proteins. JAOCS (J Am Oil Chem Soc) 1990;67:974–9. https://doi.org/10.1007/bf02541860.Search in Google Scholar
20. Xu, K, Zhao, Z, Guo, M, Du, J. Conjugation between okra polysaccharide and lactoferrin and its inhibition effect on thermal aggregation of lactoferrin at neutral pH. LWT (Lebensm-Wiss & Technol) 2019;107:125–31. https://doi.org/10.1016/j.lwt.2019.02.082.Search in Google Scholar
21. Drakos, A, Doxastakis, G, Kiosseoglou, V. Functional effects of lupin proteins in comminuted meat and emulsion gels. Food Chem 2007;100:650–5. https://doi.org/10.1016/j.foodchem.2005.09.088.Search in Google Scholar
22. Nawrocka, A, Szymańska-Chargot, M, Miś, A, Wilczewska, AZ, Markiewicz, KH. Aggregation of gluten proteins in model dough after fibre polysaccharide addition. Food Chem 2017;231:51–60. https://doi.org/10.1016/j.foodchem.2017.03.117.Search in Google Scholar PubMed
23. Sun, L, Chen, W, Liu, Y, Li, J, Yu, H. Soy protein isolate/cellulose nanofiber complex gels as fat substitutes: rheological and textural properties and extent of cream imitation. Cellulose 2015;22:2619–27. https://doi.org/10.1007/s10570-015-0681-4.Search in Google Scholar
24. Adebiyi, AP, Aluko, RE. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate. Food Chem 2011;128:902–8. https://doi.org/10.1016/j.foodchem.2011.03.116.Search in Google Scholar
25. Armaforte, E, Hopper, L, Stevenson, G. Preliminary investigation on the effect of proteins of different leguminous species (Cicer arietinum, Vicia faba and Lens culinarius) on the texture and sensory properties of egg-free mayonnaise. LWT (Lebensm-Wiss & Technol) 2021;136. https://doi.org/10.1016/j.lwt.2020.110341.Search in Google Scholar
26. Khushbu, S, Sunil, CK. Comparative study on effect of shallot flour as a thickener, with commercially available thickeners on properties of low-fat mayonnaise. Trends Biosci 2018;11:4401–7. https://www.researchgate.net/publication/330956552.Search in Google Scholar
27. Pathare, PB, Opara, UL, Al-Said, FAJ. Colour measurement and analysis in fresh and processed foods: a review. Food Bioprocess Technol 2013;6:36–60. https://doi.org/10.1007/s11947-012-0867-9.Search in Google Scholar
28. Mun, S, Kim, YL, Kang, CG, Park, KH, Shim, JY, Kim, YR. Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum. Int J Biol Macromol 2009;44:400–7. https://doi.org/10.1016/j.ijbiomac.2009.02.008.Search in Google Scholar PubMed
29. Ghazaei, S, Mizani, M, Piravi-Vanak, Z, Alimi, M. Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch. Food Sci Technol 2015;35:150–6. https://doi.org/10.1590/1678-457X.6555.Search in Google Scholar
30. Kumar, Y, Roy, S, Devra, A, Dhiman, A, Prabhakar, PK. Ultrasonication of mayonnaise formulated with xanthan and guar gums: rheological modeling, effects on optical properties and emulsion stability. LWT (Lebensm-Wiss & Technol) 2021;149. https://doi.org/10.1016/j.lwt.2021.111632.Search in Google Scholar
31. Abdel-Haleem, AMH, Omran, AA, Hassan, HE. Value addition of broken pulse proteins as emulsifying agents. J Food Meas Char 2022;16:1367–82. https://doi.org/10.1007/s11694-021-01266-1.Search in Google Scholar
32. Pradhananga, M, Adhikari, B. Sensory and quality evaluation of mayonnaise and its effect on storage stability. Sunsari Techn Coll J 2016;2:48–53. https://doi.org/10.3126/stcj.v2i1.14799.Search in Google Scholar
33. Mudhafar, I, Al-Aubadi, K. Preparation of healthy mayonnaise by using plant and animal gums as oil replacer. Sys Rev Pharm 2021;12:1142–50.Search in Google Scholar
34. Wendin, K, Ellekjær, MR, Solheim, R. Fat content and homogenization effects on flavour and texture of mayonnaise with added aroma. LWT (Lebensm-Wiss & Technol) 1999;32:377–83. https://doi.org/10.1006/fstl.1999.0562.Search in Google Scholar
35. Unnikrishnan, P, Puthenveetil Kizhakkethil, B, Anant Jadhav, M, Sivam, V, Ashraf, PM, Ninan, G, et al.. Protein hydrolysate from yellowfin tuna red meat as fortifying and stabilizing agent in mayonnaise. J Food Sci Technol 2020;57:413–25. https://doi.org/10.1007/s13197-019-04069-x.Search in Google Scholar PubMed PubMed Central
36. Samhouri, M, Abughoush, M, Herald, T. Fuzzy identification and modeling of a gum-protein emulsifier in a model mayonnaise color development system. Int J Food Eng 2007;3. https://doi.org/10.2202/1556-3758.1255.Search in Google Scholar
37. Mirsadeghi Darabi, D, Ariaii, P, Safari, R, Ahmadi, M. Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise. Food Sci Nutr 2022;10:253–63. https://doi.org/10.1002/fsn3.2665.Search in Google Scholar PubMed PubMed Central
38. Evanuarini, H, Nurliyani, I, Hastuti, P. Characteristic of low fat mayonnaise containing porang flour as stabilizer. Pakistan J Nutr 2015;14:392–5. https://doi.org/10.3923/pjn.2015.392.395.Search in Google Scholar
39. Keerthirathne, TP, Ross, K, Fallowfield, H, Whiley, H. Reducing risk of salmonellosis through egg decontamination processes. Int J Environ Res Publ Health 2017;14. https://doi.org/10.3390/ijerph14030335.Search in Google Scholar PubMed PubMed Central
40. Ge, S, Xiong, L, Li, M, Liu, J, Yang, J, Chang, R, et al.. Characterizations of Pickering emulsions stabilized by starch nanoparticles: influence of starch variety and particle size. Food Chem 2017;234:339–47. https://doi.org/10.1016/j.foodchem.2017.04.150.Search in Google Scholar PubMed
41. Rahmati, K, Mazaheri Tehrani, M, Daneshvar, K. Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation. J Food Sci Technol 2014;51:3341–7. https://doi.org/10.1007/s13197-012-0806-9.Search in Google Scholar PubMed PubMed Central
42. Herald, TJ, Abugoush, M, Aramouni, F. Physical and sensory properties of egg yolk and egg yolk substitutes in a model mayonnaise system. J Texture Stud 2009;40:692–709. https://doi.org/10.1111/j.1745-4603.2009.00206.x.Search in Google Scholar
43. Patil, U, Benjakul, S. Physical and textural properties of mayonnaise prepared using virgin coconut oil/fish oil blend. Food Biophys 2019;14:260–8. https://doi.org/10.1007/s11483-019-09579-x.Search in Google Scholar
44. Bower, C, Gallegos, C, Mackley, MR, Madiedo, JM. The rheological and microstructural characterisation of the non-linear flow behaviour of concentrated oi-in-water emulsions. Rheol Acta 1999;38:145–1459. https://doi.org/10.1007/s003970050164.Search in Google Scholar
45. Brewer, DR, Franco, JM, Garcia-Zapateiro, LA. Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum indicum). Food Sci Technol 2016;36:64–9. https://doi.org/10.1590/1678-457X.6761.Search in Google Scholar
46. Delahaije, RJBM, Gruppen, H, Giuseppin, MLF, Wierenga, PA. Quantitative description of the parameters affecting the adsorption behavior of globular proteins. Colloids Surf B Biointerfaces 2014;123:199–206. https://doi.org/10.1016/j.colsurfb.2014.09.015.Search in Google Scholar PubMed
47. Hala, M, Amin, H, Elbeltagy, AE, Mustafa, M, Khalil, AH. Development of low fat mayonnaise containing different types and levels of hydrocolloid gum. J Agroaliment Process Technolog 2014;20:54–63.Search in Google Scholar
48. Rahbari, M, Aalami, M, Kashaninejad, M, Maghsoudlou, Y, Aghdaei, SSA. A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate. J Food Sci Technol 2015;52:3383–93. https://doi.org/10.1007/s13197-014-1389-4.Search in Google Scholar PubMed PubMed Central
49. Worrasinchai, S, Suphantharika, M, Pinjai, S, Jamnong, P. β-Glucan prepared from spent brewer’s yeast as a fat replacer in mayonnaise. Food Hydrocoll 2006;20:68–78. https://doi.org/10.1016/j.foodhyd.2005.03.005.Search in Google Scholar
50. Liu, H, Xu, XM, Guo, SD. Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT (Lebensm-Wiss & Technol) 2007;40:946–54. https://doi.org/10.1016/j.lwt.2006.11.007.Search in Google Scholar
51. Zhang, X, Qi, JR, Li, KK, Yin, SW, Wang, JM, Zhu, JH, et al.. Characterization of soy β-conglycinin-dextran conjugate prepared by Maillard reaction in crowded liquid system. Food Res Int 2012;49:648–54. https://doi.org/10.1016/j.foodres.2012.09.001.Search in Google Scholar
52. Chung, C, Smith, G, Degner, B, McClements, DJ. Reduced fat food emulsions: physicochemical, sensory, and biological aspects. Crit Rev Food Sci Nutr 2016;56:650–85. https://doi.org/10.1080/10408398.2013.792236.Search in Google Scholar PubMed
53. Aprodu, I, Alexandra Badiu, E, Banu, I. Influence of protein and water addition on gluten-free dough properties and Bread quality. Int J Food Eng 2016;12:355–63. https://doi.org/10.1515/ijfe-2015-0308.Search in Google Scholar
54. Katsaros, G, Tsoukala, M, Giannoglou, M, Taoukis, P. Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size. Heliyon 2020;6:e05788. https://doi.org/10.1016/j.heliyon.2020.e05788.Search in Google Scholar PubMed PubMed Central
55. Izidoro, D, Sierakowski, M, Waszczynskyj, N, Haminiuk, C, Scheer, A. Sensory evaluation and rheological behavior of commercial mayonnaise. Int J Food Eng 2007;3. https://doi.org/10.2202/1556-3758.1094.Search in Google Scholar
56. Nikzade, V, Tehrani, MM, Saadatmand-Tarzjan, M. Optimization of low-cholesterol-low-fat mayonnaise formulation: effect of using soy milk and some stabilizer by a mixture design approach. Food Hydrocoll 2012;28:344–52. https://doi.org/10.1016/j.foodhyd.2011.12.023.Search in Google Scholar
© 2025 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Articles
- Potential of carbohydrate blends to maintain the technological properties of encapsulated avocado oil
- Effect of pomegranate (Punica granatum L.) peel and green coffee bean (Coffea arabica) extracts and their formulations on the oxidative stability of raw walnut oil under accelerated oxidation conditions
- Soaking apple slices with different thicknesses in water prior to electro-infrared (EIR) dry-blanching: effects on the physicochemical properties and sensory characteristics of Fuji apple slices
- Exploring the potential of sal seed as a functional ingredient in cookies: nutritional, textural, and sensory evaluation
- Storage stability of fresh, sonicated, and pasteurized noni juices
- White finger millet protein fraction as an egg replacer: effect on physiochemical, texture, rheological, microstructure and sensory characteristics of mayonnaise
Articles in the same Issue
- Frontmatter
- Articles
- Potential of carbohydrate blends to maintain the technological properties of encapsulated avocado oil
- Effect of pomegranate (Punica granatum L.) peel and green coffee bean (Coffea arabica) extracts and their formulations on the oxidative stability of raw walnut oil under accelerated oxidation conditions
- Soaking apple slices with different thicknesses in water prior to electro-infrared (EIR) dry-blanching: effects on the physicochemical properties and sensory characteristics of Fuji apple slices
- Exploring the potential of sal seed as a functional ingredient in cookies: nutritional, textural, and sensory evaluation
- Storage stability of fresh, sonicated, and pasteurized noni juices
- White finger millet protein fraction as an egg replacer: effect on physiochemical, texture, rheological, microstructure and sensory characteristics of mayonnaise
