Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute

Alves, Jamila dos Santos; Rodrigues, Angela Souza; Moro, Karine Inês Bolson; Boeira, Caroline Pagnossim; Holkem, Augusto Tasch; Roggia, Isabel; Londero, Patrícia Medianeira Grigoletto; Rosa, Claudia Severo da

doi:10.1590/0103-8478cr20200543

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FOOD TECHNOLOGY • Cienc. Rural 51 (9) • 2021 • https://doi.org/10.1590/0103-8478cr20200543 copy

Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute

Elaboração de maionese contendo farinha de feijão crioulo como substituto parcial da gema de ovo

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

Mayonnaise is one of the most consumed sauces in the world and beans have great technological functional properties. As a result, beans can be used in the production of mayonnaise as a partial substitute for egg yolk (EY), reducing cholesterol content, post-harvest losses and adding nutritional value to mayonnaise. This study evaluated the effect of the partial replacement of EY by landrace common bean flour (LCBF) on the parameters of rheology, chemical and physical composition of mayonnaise. Four mayonnaise formulations were developed: T1 (Standard), 100% egg yolk (EY); T2, 75% EY and 25% FFC; T3, 50% EY and 50% LCBF; T4, 25% EY and 75% LCBF. The partial substitution of EY for LCBF increased the protein content, decreased the content of lipids and cholesterol. The obtained mayonnaise continued to exhibit pseudoplastic behaviour, being a characteristic of non-Newtonian fluid. The water activity of the mayonnaise was not changed with the replacement of the partial of the egg yolk and the pH decreased during the storage. The substitution of EY can be carried out in quantities of up to 50% without prejudice to mayonnaise, the formulation with 50% substitution presented the best viscosity and remained stable, similar to the standard mayonnaise.

Key words:
mayonnaise; cholesterol; vegetable protein; rheology

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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[1] E-mail: alves.jamila@outlook.com. *Corresponding author

Constituents	LCBF*	T1	T2	T3	T4
Moisture (%)	11.60± 0.46	29.91 ± 0.01 ^a	28.4 ± 1.14 ^ab	27.2 ± 0.47 ^b	22.36 ± 0.07 ^b
Ash (%)	5.08± 0.02	4.12 ± 0.10 ^a	4.19 ± 0.26 ^a	4.20 ± 0.15 ^a	3.87± 0.01 ^a
Protein (%)	21.16 ± 0.06	2.34 ± 0.01 ^b	2.44 ± 0.09 ^b	3.01 ± 0.09 ^a	3.23 ± 0.31 ^a
Lipids (%)	1.33 ± 0.04	60.46 ± 0.65 ^a	56.53 ± 0.13 ^b	56.37± 0.09 ^b	55.20 ± 0.06 ^c
TC (%)**	60.63± 0.45	3.18 ± 0.75 ^c	8.45 ± 0.66 ^b	9.23 ± 0.80 ^b	15.35± 0.44 ^a
TDF (%)***	31.19± 0.80	0	0.78	1.56	2.34
Cholesterol (mg/100g)	-	168.63 ± 0.52 ^a	154.81 ± 0.30 ^b	146.82 ± 0.72 ^c	141.60 ± 0.92 ^d

Treatments		Day 0	Day 7	Day 14	Day 21	Day 30
	T1	0.19 ± 0.02 ^cB	0.25 ± 0.02^aAB	0.26 ± 0.01^aB	0.27 ± 0.01^aAB	0.28 ± 0.02^aA
	T2	0.24 ± 0.02 ^cA	0.25 ± 0.01^cAB	0.27 ± 0.00^bAB	0.29 ± 0.01^aA	0.29 ± 0.00^abA
n	T3	0.21 ± 0.01 ^cB	0.23 ± 0.01^bB	0.27 ± 0.00^aAB	0.26 ± 0.00^aAB	0.27 ± 0.00^aB
	T4	0.26 ± 0.01 ^aA	0.26 ± 0.01^aA	0.28 ± 0.01^aA	0.28 ± 0.00^aA	0.28 ± 0.01^aA
	T1	5.51 ± 0.02 ^aA	5.32 ± 0.08^abA	5.26 ± 0.08^abA	5.23 ± 0.04^abA	5.17 ± 0.08^abA
	T2	5.41 ± 0.03 ^aB	5.32 ± 0.03^abA	5.24 ± 0.03^bcA	5.17 ± 0.04^cA	5.15 ± 0.02^cA
K (Pa.sn)	T3	5.52 ± 0.01 ^aA	5.40 ± 0.01^bA	5.31 ± 0.01^cA	5.25 ± 0.04^cdA	5.19 ± 0.00^dA
	T4	5.38 ± 0.03^aB	5.34 ± 0.01^aA	5.26 ± 0.01^bA	5.21 ± 0.01^bcA	5.17 ± 0.01^acA
	T1	85.75 ± 0.52^aA	85.85 ± 0.25^aA	85.19 ± 0.46^aA	82.53 ± 0.36^bA	81.98 ± 0.44^bA
	T2	82.97 ± 0.36^aB	82.92 ± 0.65^aB	82.49 ± 0.15^aB	80.50 ± 0.75^bB	80.73 ± 0.78^bAB
L*	T3	82.01 ± 0.11^bB	81.80 ± 0.34^abB	80.18 ± 1.25^aC	80.02 ± 1.00^aB	80.18 ± 0.72^aB
	T4	79.09 ± 0.09^aC	79.12 ± 0.58^aC	77.44 ± 0.01^bD	76.30 ± 0.61^cC	73.20 ± 0.62^cC
	T1	8.39 ± 0.06^aA	8.53 ± 0.32^aA	8.23 ± 0.62^aA	8.23 ± 0.07^aA	8.13 ± 0.11^aA
	T2	7.54 ± 0.40^aAB	7.58 ± 0.15^aB	7.56 ± 0.16^aAB	7.44 ± 0.05^aB	7.37 ± 0.07^aB
a*	T3	7.51 ± 0.16^aAB	7.52 ± 0.04^aB	7.29 ± 0.22^aAB	7.28 ± 0.29^aB	7.69 ± 0.18^aB
	T4	6.72 ± 0.31^aB	6.71 ± 0.14^aC	6.49 ± 0.03^aC	6.65 ± 0.25^aB	6.29 ± 0.32^aC
	T1	38.74 ± 0.46^cA	40.06 ± 0.59^bcA	40.65 ± 0.75^bcA	41.27 ± 0.14^bA	43.98 ± 0.52^aA
	T2	37.35 ± 0.52^bA	36.77 ± 0.37^bcB	37.30 ± 0.33^bAB	40.07 ± 0.16^aB	40.95 ± 0.61^aB
b*	T3	35.25 ± 0.16 ^cB	36.77 ± 0.66^bcB	37.31 ± 0.66^bB	40.07 ± 0.40^aB	40.95 ± 0.38^aB
	T4	35.66 ± 0.43^bB	37.12 ± 0.51^bB	40.40 ± 0.51^aA	41.33 ± 0.37^aA	41.17 ± 0.41^aB
	T1	99.91 ± 0.01^aA	99.85 ± 0.07^aA	99.92 ± 0.00^aA	99.94 ± 0.00^aA	99.91 ± 0.02^aA
	T2	99.91 ± 0.02^aA	99.23 ± 0.01^aA	99.92 ± 0.01^aA	99.91 ± 0.02^aA	99.90 ± 0.06^aA
S (%)	T3	99.71 ± 0.02^aA	99.23 ± 0.67^aA	99.92 ± 0.01^aA	99.91 ± 0.05^aA	99.93 ± 0.00^aA
	T4	67.54 ± 0.35 ^dB	95.60 ± 0.77^aB	89.36 ± 0.07^bB	83.21 ± 0.51^cB	64.34 ± 0.01^eB