title: Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation.
abstract: Mayonnaise is an oil in water emulsion and egg components are its emulsifier. In this research application of soy milk to stabilize mayonnaise was studied. Egg was replaced with full fat soy flour-prepared soy milk at levels of 25, 50, 75, and 100 % and microstructure, stability, color, viscosity and sensory analysis were performed and results were compared with those of control samples containing yolk and whole egg as emulsifier. Results showed that yolk-prepared control (YC) had higher stability and viscosity values and the value of these two attributes decreased as more amounts of soy milk was used. In the case of viscosity there was no statistical difference between soy milk-prepared samples and egg-prepared control (EC) up to 75 % replacement. Color factors changed, which were affected by different proportions of soy milk. Sensory evaluation showed no statistical difference in acceptability of EC and samples with substitution levels up to 50 %. So it can be concluded that egg can be substituted with soy milk in mayonnaise.
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), P.O. Box: 91775-1163, Mashhad, Iran.
authors.forename: Kobra
authors.initials: K
authors.lastname: Rahmati
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), P.O. Box: 91775-1163, Mashhad, Iran.
authors.forename: Mostafa
authors.initials: M
authors.lastname: Mazaheri Tehrani
authors.affiliation: Khorasan Research Institute for Food Science and Technology, Km 12, Mashhad- Quchan Highway, Mashhad, Iran.
authors.forename: Kazem
authors.initials: K
authors.lastname: Daneshvar
keywords: Emulsion; Full fat soy flour; Mayonnaise; Soy milk; Soy protein