Examining the processing strategy of functional products in mayonnaise sauce

Fatemeh Touzandehjani¹

1) Associate Degree in Food Industry Quality Control, Alborz University of Applied Sciences - Iran.

IOI Code : AZGA-AAEGBE
Publication : 5th International Conference on Advanced Research in Management And Humanities(huconf.com/5th)
Abstract :
    In this study, the physicochemical properties of mayonnaise containing soy and chickpea protein (in combination with equal proportions) at concentrations of (3.5, 3, 2.5, 2 and 1.5%) and xanthan gum (3, 2.5, 2, 1.5 and 1%) were investigated, and the results showed that the variables used on the moisture, fat and peroxide percentage factors showed an increasing trend with increasing xanthan gum and soy and chickpea protein percentages, and there was a significant difference between the treatments. Therefore, it can be stated that the results of this study had a favorable trend on the physicochemical properties and affected the quality of the final product, and could be introduced as a fat substitute in mayonnaise and improved the quality of the final product, and as a functional product, it can be introduced into the food basket of people.

Keywords : soy and pea protein mayonnaise xanthan gum functional product