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Article

Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour

by
Kyo-Yeon Lee
1,†,
Chae-Yeon Han
2,3,†,
Wasif Ur Rahman
3,
Nair Chithra Harinarayanan
3,
Chae-Eun Park
3 and
Sung-Gil Choi
1,3,*
1
Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 52828, Republic of Korea
2
Upland Crop Breeding Research Division, Department of Southern Area Crop Science, National Institute of Crop Science, RDA, Miryang 50424, Republic of Korea
3
Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2024, 13(8), 1170; https://doi.org/10.3390/foods13081170
Submission received: 21 February 2024 / Revised: 23 March 2024 / Accepted: 10 April 2024 / Published: 11 April 2024
(This article belongs to the Section Food Engineering and Technology)
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Abstract

Emulsifiers, like egg yolk (EY), are necessary for the formation of mayonnaise, which is an oil-in-water type of colloid. This study aimed to assess the potential of defatted soybean powder treated with supercritical carbon dioxide (DSF) to enhance the quality of plant-based mayonnaise as plant-based alternatives gain popularity. This study involved the production of DSF and the comparison of its quality attributes to those of mayonnaise made with varying amounts of control soy flour (CSF), DSF, and EY. It was found that mayonnaise made with an increased quantity of DSF showed better emulsion stability, viscosity, and a smaller, more uniform particle size when compared with CSF mayonnaise. Additionally, DSF mayonnaise was generally rated higher in sensory evaluation. The addition of approximately 2% DSF positively influenced the emulsion and sensory properties of the vegan mayonnaise, indicating that DSF is a promising plant-based alternative emulsifier for the replacement of animal ingredients.
Keywords: mayonnaise; soybean; emulsifier; supercritical carbon dioxide; vegan mayonnaise; soybean; emulsifier; supercritical carbon dioxide; vegan

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MDPI and ACS Style

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. https://doi.org/10.3390/foods13081170

AMA Style

Lee K-Y, Han C-Y, Rahman WU, Harinarayanan NC, Park C-E, Choi S-G. Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour. Foods. 2024; 13(8):1170. https://doi.org/10.3390/foods13081170

Chicago/Turabian Style

Lee, Kyo-Yeon, Chae-Yeon Han, Wasif Ur Rahman, Nair Chithra Harinarayanan, Chae-Eun Park, and Sung-Gil Choi. 2024. "Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour" Foods 13, no. 8: 1170. https://doi.org/10.3390/foods13081170

APA Style

Lee, K.-Y., Han, C.-Y., Rahman, W. U., Harinarayanan, N. C., Park, C.-E., & Choi, S.-G. (2024). Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour. Foods, 13(8), 1170. https://doi.org/10.3390/foods13081170

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