Utilization of whey proteins for producing low-fat mayonnaise via complete and partial egg replacement
Article Main
Abstract
There is a worldwide demand for healthier foods. One common practice is the production of reduced-fat products in several categories. Whey proteins are popular as important food ingredients due to their essential amino acid content. This work intends to investigate the ability of whey proteins to be used to produce a low-fat mayonnaise. The present study aims to evaluate wholly or partially replacing eggs with whey protein concentrates as emulsifiers in low-fat mayonnaise and its impact on rheological, physicochemical, and sensory characteristics. To accomplish this aim, the researchers followed a quantitative approach by using the SPSS program to sort the findings based on the percentage and the frequency of the mayonnaise model. As a result, the moisture, ash, and fat percentages, along with the pH values for transactions (T1: the eggs were partially replaced (50%) with whey protein concentrates, T2: the eggs were completely replaced 100% with whey protein concentrates) when compared to those of the control treatment have been decreased while the protein and carbohydrates have been increased. This fact has been found in both treatments of partial and total replacement of the egg component with whey protein concentrates. Moreover, the texture study revealed that the properties of viscosity, hardness, adhesiveness, and fluctuation of susceptibility were increased. Additionally, the sensory evaluation scores of some of the studied characteristics in the replacement treatments decreased compared to those of the control.
Article Details
Article Details
Keywords
Egg replacement, Healthy foods, Low-fat mayonnaise, Physicochemical properties, Whey protein concentrate
References
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Abu-Salem, F. M., & Abou-Arab, A. A. (2008). Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs. Grasas y aceites, 59(4), 352-360.DOI:https://doi.org/10.3989/gya.2008.v59.i4.529
Aganovic, K., Bindrich, U., & Heinz, V. (2018). Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart. Innovative food science & emerging technologies, 45, 208-214.https://doi.org/10.1016/j.ifset.2017.10.013
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Al-Bedrani, D. I. J., Al-Saadi, J. M., & Kadhim, D. H. (2019). Effect of whey protein concentrate on the chemical, rheological and sensory properties of processed cheese manufactured from iraqi soft cheese. Biochem. Cell. Arch, 19(Supplement 1), 2019.
Al-Bedrani, D. I., ALKaisy, Q. H., & Rahi, A. K. (2023). Evaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts. Journal of Applied and Natural Science, 15(1), 128-136. https://doi.org/10.31018/jans.v15i1.4269
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ALKaisy, Q. H., Al-Bedrani, D. I. J., Kadhim, D. H., & Saadi, A. M. (2023). Effect of sheep's milk enrichment with dried oyster mushroom (Pleurotus ostreatus) powder in yogurt quality characteristics. Journal of Hygienic Engineering & Design, 42.
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Azizah, N., Suradi, K., & Gumilar, J. (2018). Pengaruh konsentrasi bakteri asam laktat Lactobacillus plantarum dan Lactobacillus casei terhadap mutu mikrobiologi dan kimia mayonnaise probiotik. Jurnal Ilmu Ternak Universitas Padjadjaran, 18(2), 79-85.
Aziznia, S., Khosrowshahi, A., Madadlou, A., & Rahimi, J. (2008). Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties. Journal of dairy science, 91(7), 2545-2552. https://doi.org/10.3168/jds.2007-0875
Baker, I. A., & Alkass, J. E. (2020). A comparative study on the effectiveness of adding rosemary and ginger extracts on meat quality during freezing storage. Iraqi Journal of Agricultural Sciences, 51(1), 333-338. DOI: https://doi.org/10.36103/ijas.v51i1.932
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Chung, C., Degner, B., & McClements, D. J. (2014). Development of Reduced-calorie foods: Microparticulated whey proteins as fat mimetics in semi-solid food emulsions. Food research international, 56, 136-145. https://doi.org/10.1016/j.foodres.2013.11.034
Dalgleish, D. G. (2006). Food emulsions—their structures and structure-forming properties. Food hydrocolloids, 20(4), 415-422. https://doi.org/10.1016/j.foodhyd.2005.10.009
Delikanli, B., & Ozcan, T. (2014). Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt. International Journal of Dairy Technology, 67(4), 495-503.https://doi.org/10.1111/1471-0307.12142
Donkor, O. N., Nilmini, S. L. I., Stolic, P., Vasiljevic, T., & Shah, N. P. (2007). Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage. International dairy journal, 17(6), 657-665. https://d1wqtxts1xzle7.cloudfront.net/49897263/dx.doi.org/10.1016/j.idairyj.2006.08.006
Emadzadeh, B., & Ghorani, B. (2015). Oils and fats in texture modification. In Modifying food texture (pp. 99-112). Woodhead Publishing. https://doi.org/10.1016/B978-1-78242-333-1.00005-X
Evanuarini, H., & Susilo, A. (2020, April). The quality of low fat mayonnaise using banana peel flour as stabilizer. In IOP Conference Series: Earth and Environmental Science (Vol. 478, No. 1, p. 012091). IOP Publishing. DOI 10.1088/1755-1315/478/1/012091
Firebaugh, J. D., & Daubert, C. R. (2005). Emulsifying and foaming properties of a derivatized whey protein ingredient. International Journal of Food Properties, 8(2), 243-253. https://doi.org/10.1081/JFP-200060245
Hasan, G. M., Saadi, A. M., & Jassim, M. A. (2020). Study the effect of replacing the skim milk used in making ice cream with some dried fruit. Food Science and Technology, 41(4), 1033-1040.https://doi.org/10.1590/fst.29620
Hazen, C.( 2005). Packing That Protein Punch. Food Product Design. 15(4):32-55
Ihokoronye’s A. I., & Ngoddy’s P. O. (1985). Integrated food science and technology for the tropics (pp. ix+-386pp).
Jayaprakasha, H. M., & Brueckner, H. (1999). Whey protein concentrate: a potential functional ingredient for [the] food industry.
Johary, N., Fahimdanesh, M., & Garavand, F. (2015). Effect of basil seed gum and tracaganth gum as fat replacers on physicochemical, antioxidant and sensory properties of low fat mayonnaise. Int. J. Eng. Sci. Invent, 4, 51-57.
Katsaros, G., Tsoukala, M., Giannoglou, M., & Taoukis, P. (2020). Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size. Heliyon, 6(12).https://doi.org/10.1016/j.heliyon.2020.e05788
Kilara, A., & Vaghela, M. N. (2018). Whey proteins. In Proteins in food processing (pp. 93-126). Woodhead publishing. https://doi.org/10.1016/B978-0-08-100722-8.00005-X
Kim, H. J., Decker, E. A., & McClements, D. J. (2002). Role of postadsorption conformation changes of β-lactoglobulin on its ability to stabilize oil droplets against flocculation during heating at neutral pH. Langmuir, 18(20), 7577-7583. https://doi.org/10.1021/la020385u
Lafta, S. S., Luma Khairy, H., & Hakim, I. M. (2019). Effect of fortified low fat-soft cheese with arabic gum on physicochemical and rheological properties. Plant Archives, 19(2), 616-621.
Le Quach, M., Chen, X. D., & Stevenson, R. J. (1998). Headspace sampling of whey protein concentrate solutions using solid-phase microextraction. Food Research International, 31(5), 371-379.https://doi.org/10.1016/S0963-9969(98)00098-2
Lee, I., Lee, S., Lee, N., & Ko, S. (2013). Reduced‐fat mayonnaise formulated with gelatinized rice starch and xanthan gum. Cereal Chemistry, 90(1), 29-34. https://doi.org/10.1094/CCHEM-03-12-0027-R
Mahmed, A. M., Hassan, L. K., & Mohammed, B. H. (2021). Characterization the chemical and nutritional properties of Marjoram (Plant for Potential Application in Origanum vulgare) Juice industry. Indian Journal of Ecology, 48(17), 180-184.
Matumoto-Pintro, P. T., Rabiey, L., Robitaille, G., & Britten, M. (2011). Use of modified whey protein in yoghurt formulations. International dairy journal, 21(1), 21-26.https://doi.org/10.1016/j.idairyj.2010.07.003
McConnon, A., Cade, J., & Pearman, A. (2002). Stakeholder interactions and the development of functional foods. Public health nutrition, 5(3), 469-477. https://doi.org/10.1079/phn2001268
Miele, N. A., Di Monaco, R., Cavella, S., & Masi, P. (2010). Effect of meal accompaniments on the acceptability of a walnut oil-enriched mayonnaise with and without a health claim. Food Quality and Preference, 21(5), 470-477. https://doi.org/10.1016/j.foodqual.2010.01.001
Mohammed, B. H., & Mohamed, A. M. (2023). Extending The Shelf Life Of Beef Burgers By Adding Parsley Seed Extracts. International Journal of Agricultural & Statistical Sciences, 19. DOI:https://doi.org/10.59467/IJASS.2023.19.1305
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Utilization of whey proteins for producing low-fat mayonnaise via complete and partial egg replacement. (2025). Journal of Applied and Natural Science, 17(1), 14-23. https://doi.org/10.31018/jans.v17i1.6125
