Nano formulated soy proteins as a fat replacer in low fat mayonnaise formula

Abstract

It is vital to research mayonnaise egg yolk alternatives due to the greater fat and cholesterol content in egg yolks. The use of soy protein isolate and nano soy isolate as fat substitutes in mayonnaise was investigated. Two formulas were prepared, including a control (market and lab), low-fat with 0.5, 1, and 1.5% soy protein isolate (SPI) and nano soy protein isolate (NSPI), and low-fat with 0.5, 1, and 1.5% glycinin (GLY) and nano glycinin (NGLY). Rheology, microstructure, color, and sensory properties of formulas were analyzed. In comparison to the commercial and control samples, the oil droplets became smaller and more compact in the 0.5% and 1% NSPI and NGLY formulas. NSPI and NGLY bind more water and oil in the matrix of mayonnaise samples, which in turn increases the viscosity of the fluid. Furthermore, increasing the protein level to 1.5% reduced the lightness value of NSPI's low-fat mayonnaise. Mayonnaise prepared with the addition of 1% and 1.5% NSPI particles showed a higher whitening index value than other samples. Also, the samples with the highest scores for sensory attributes were the 0.5% NSPI and GLY mayonnaise samples, which did not significantly change after the end of the storage period compared to other samples. Therefore, nano soy protein and nano glycinin have potential as fat substitutes and improve the quality characteristics of low-fat mayonnaise.

Keywords

• Nano soy protein isolate
• Nano Glycinin
• Low fat mayonnaise
• Rheological properties and sensory evaluation