Volume 6, Issue 4 pp. 824-833
ORIGINAL RESEARCH
Open Access

The effect of replacing egg yolk with sesame–peanut defatted meal milk on the physicochemical, colorimetry, and rheological properties of low-cholesterol mayonnaise

Mahsa Karshenas

Mahsa Karshenas

Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

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Mohammad Goli

Corresponding Author

Mohammad Goli

Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

Correspondence

Mohammad Goli, Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.

Emails: [email protected]; [email protected]

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Nafiseh Zamindar

Nafiseh Zamindar

Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

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First published: 14 March 2018
Citations: 34

Abstract

Egg yolk was replaced with sesame–peanut meal milk in mayonnaise in the levels of 0, 25%, 50%, 75%, and 100%. The pH was significantly decreased by increasing the percentage of replacement in all three kinds of replacement (p < .05). However, over the whole period, no significant difference was observed in the acidity. The mayonnaise samples, except for the replacements of 50%, were desirable in terms of physical and thermal stability. A significant decrease was seen in lightness (L*) and yellowness (b*) of the samples as a result of an increase in the percentage of replacements (p < .05). In the power law model, the flowing index amount (n) of all samples was in the domain between zero and one, which served as evidence for pseudoplastic behavior (dilatant with shear) of mayonnaise samples. The positive results are employing suitably the sesame–peanut meal milk instead of egg yolk, decreasing the cholesterol of mayonnaise and increasing its nutritional value, proposing mayonnaise factories to make use of the meal of the oil extraction factory as emulsifier, which lead to a decrease in overall costs of producing these products.

1 INTRODUCTION

Nowadays, the use of food industrial waste for nutritional purposes, that is, orange juice enriched with encapsulated polyphenolic extract of lime waste (Afkhami, Goli, & Keramat, 2017), or functional purposes, that is, substitution of sesame and peanut meal milk for egg yolk in the low-cholesterol mayonnaise to improve rheological properties and/or oak flour as a replacement of wheat and corn flour to improve the antioxidant activity in biscuit (Parsaei, Goli, & Abbasi, 2018), has become widespread. Mayonnaise is a kind of emulsion of oil in water in which the drops of oil are sporadic as dispersed phase within the aqueous phase, including vinegar. In the emulsion system of mayonnaise, the protein and lipoprotein molecules in the egg form a layer around the drops of oil and prevent them concocted with each other and thus making the content instable (Goankar, Rathna, Chen, & Campbell, 2010). Despite the fact that egg in mayonnaise plays significant roles such as emulsification and determining the taste and color of the product, due to the large amounts of cholesterol that which results in cardiovascular diseases (Anton et al., 2003), hesitancy in consuming this spicy food is prevalent. Therefore, a large number of studies have been carried out on the possibility of the egg's removal and its replacement with something else in mayonnaise. In this regard, the emulsifier activity of the soya, wheat, and milk proteins has been already investigated by the former researchers (Abu-ghoush, Samhouri, Al-Holy, & Herald, 2008; Goankar et al., 2010). Sesame seed contains about 20%–25% protein, and the defatted sesame meal milk is rich in terms of protein, methionine, calcium, phosphorous, and niacin (El-Adawy, 1997; Rir, Feldman, Aserin, & Garti, 1994). According to Pastorello et al. (2001), one of the most important allergic substances in sesame is a protein with the molecular weight of about 9 kDa. The investigation of the sequence of amino acids in the allergic protein indicated that this material is a 2s-albumin and is in the category of cereal alpha-amylase and trypsin inhibitors (Khalid & Babiker, 2003; Wolff et al., 2003, 2004). One of the protein products of sesame is a milky extract, which is called sesame milk. The sesame meal milk contains more proteins compared with the sesame seed milk. This is probably because of the effect of the process of oil extraction by pressing as the cell walls are destroyed under the above pressure, and the protein is more likely to exit during the process of extraction. Peanut contains 22%–30% protein rich in arginine and is considered to be one of the most important sources of protein in the world (Jianmei, Ahmedna, & Goktepe, 2007; Jianmei, Ahmedna, Goktepe, Cheng, & Maleki, 2011). Consuming raw peanut or other foods containing raw peanut can create allergen reaction in some people (Sampson, 2004). Although sesame and peanut meal contains allergic protein 2s-albumin, it can be easily removed by various pH (7.3)/temperature (85–100°C)/time (20–30 min) treatments according to methods shown in Figures 1 and 2 (Comstock, Maleki, & Teuber, 2016). One of the foods obtained from peanut is the peanut milk, which can be produced out of raw and fatty peanut, roasted peanut, peanut flour without fat or with a tiny amount of fat (Chan & Beuchat, 1991). These practical features, such as emulsifier activities in the protein of sesame (Chan & Beuchat, 1991) and peanut (Wuh, Ma, & Ren, 2009), have already been investigated by researchers. Due to the emulsifying role of the sesame and peanut meal milk, which is a suitable substitute for egg yolk in the low-cholesterol mayonnaise, advantages such as consumer health benefits—protein source rich in arginine and the other essential amino acids with high nutritional value, and economical benefits for oil extraction factories—using their wastes as a by-product with high added value can be reaped, whereas, the conventional mayonnaise does not have fiber materials. Therefore, the substitution of egg yolk with peanut and sesame meal milk can remove this deficiency and improve the nutritional and functional properties of mayonnaise and the other foodstuffs. This study aimed at examining the capability of using sesame–peanut meal (as a by-product in oil extraction factories) as replacement for yolk in production of low-cholesterol mayonnaise with high nutritional value (Parsaei et al., 2018) and low cost of production, as well as reviewing the physicochemical features (i.e., pH, acidity, physical and thermal stability, and the color parameters) of resulted mayonnaise during the period of 2-month storage at the temperature of 25 ± 1°C.

Details are in the caption following the image
Flow diagram for the preparation of peanut meal milk
Details are in the caption following the image
Flow diagram for the preparation of sesame meal milk

2 MATERIALS AND METHODS

2.1 Peanut meal milk preparation

For producing peanut meal milk, the method of Salunkhe and Kadam (1989) was employed with some changes. Peanut meal powder was mixed with the water containing 1% sodium bicarbonate (1:6). Then, it was heated for 20 min at the temperature of 100°C. After 10-min homogenization, in order to obtain its latex, filtering was performed using a filter paper. The latex's pH was reduced to 6.3 by the 0.5 N acid citric. After a 10-min homogenization by blender (Molineux, France) at the temperature of 85°C, the pasteurization of the peanut meal milk was carried out for 30 min. The method of producing peanut meal milk is shown in the flowchart of Figure 1.

2.2 Sesame meal milk preparation

The method of producing sesame meal milk is indicated in the flowchart of Figure 2. First, sesame meal powder was mixed with hot water with a ratio of 1 to 2, and blanching was performed using autoclave at the temperature of 100°C for 30 min. Then, some water was added to the mixture, and its pH was increased to 8.5 for the sake of better extraction of the proteins in water. After mixing the sample by blender for 30 min (Molineux, France), pH was reduced to 7.3 for removing 2s-albumin because of its allergic feature. Finally, the latex was separated from the other materials using a filter paper and sesame meal milk pH was set at 6.3 and was pasteurized at the temperature of 100°C (Khodaparast, Najafi, Elhami-Rad, & Divandari, 2005).

2.3 Mayonnaise preparation

In order to produce mayonnaise, the formula included the following—sunflower oil: 60%; emulsifier: 12%; water: 13.5%; vinegar: 8.825%; sugar: 4%; mustard: 0.4%; salt: 0.7%; acid citric: 0.1%; sodium benzoate: 0.075%; and guar:xanthan ratio: (0.2:0.2)%. Different ratios of egg replacement with sesame, peanut meal milk, and a mixture of these (50:50) were made in the levels of 0%, 25%, 50%, 75%, and 100%. First, the powder materials of the formula (sugar, salt, mustard, acid citric, and sodium benzoate) accompanied by emulsifier were mixed for 4 min in the mixer with the speed round of 800, then, half of the oil, which was already mixed with gums, was added to the mixture in the mixer with the speed round of 1000, and then, the rest of the oil was added to the mixture. After that, vinegar was gradually added to the mixture, and finally, the mayonnaise was homogenized in the mixer with the speed round of 1,500 for 7 min. The samples were kept at the temperature of 25 ± 1°C for 2 months, and the physicochemical and colorimetry tests were performed on the samples in the first, 20th, 30th, 40th, and 60th days after production.

2.4 The pH and acidity measurement

pH measurements of the mayonnaise samples were taken using pH meter (Model 3510; Bibby Scientific Limited, UK) at the temperature of ~25°C, and the acidity measurement of the samples was taken by titration with 0.1 N in the presence of the phenolphthalein reagent for three times.

2.5 Stability tests

In order to measure the physical stability, 15 g (F0) of the sample was taken in the centrifuge tubes with specific weight, and the tubes were centrifuged for 30 min at a speed of 500 rpm. After this stage, the layer of oil was removed and the weight of the sediment was measured (F1). This test was performed three times, and the emulsion stability was calculated according to the percentage using formula 1 (Mun et al., 2009):
urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0001(1)

In order to determine the thermal stability, 15 g of the sample was taken in the centrifuge tubes, the samples were placed at the temperature of 50°C for 48 hr, and then, they were centrifuged at a speed of 3000 rpm for 10 min. The layer of oil was removed after the centrifugation, and the sediment weight was measured and calculated using Equation (1), the percentage of thermal stability (Mun et al., 2009).

2.6 Color measurement

Colorimetry test was performed in the first, 20th, 40th, and 60th days after production. In order to determine the color indexes of the mayonnaise samples, the hunter laboratory colorimeter was used. L* indicates the lightness and ranges from 0 to 100, a* indicates redness (redness: + and greenness: −), and b* indicates the ellowness (yellow: + and blue: −) whose ranges differ from −120 to +120. Furthermore, the overall color difference (ΔΕ) was calculated using Equation (2) between the first and sixtieth days of storage.
urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0002(2)

2.7 Texture profile analysis

The textural properties of mayonnaise samples were studied with the extrusion press test using a device for the evaluation of texture properties (LFRA 4500; Brookfield, USA) the day after production. This test involves a cylindrical probe with specified geometry inside the standard dish. Parameters such as hardness, adhesiveness, and adhesive force were calculated with this test. The hardness, which reaches the highest point of the diagram at the time (maximum point of the diagram), can be stated in Newton or gram unit. The adhesive force is the force necessary to separate the probe from the sample. It is also the most negative force produced by the probe while returning and exiting from the measurement dish in gram or Newton unit (minimum point of the diagram). Adhesiveness, in Newton.second (N.s) or gram.second (g.s), is the negative area of the diagram and is a symbol of the product texture cohesion (Khodaparast et al., 2005). In order to do this test, a probe with a diameter of 38 mm, penetration amount of 20 mm, and penetration speed of 1 mm/s was applied. A metal cylinder with an internal diameter of 45 mm and height of 95 mm was selected for this test. About 70 g of sample was weighed for the test and was poured into the cylinder. The measurements were taken in three replications 24 hours after the production of samples.

2.8 Statistical analysis

All tests were conducted in a completely randomized design with three replications using the SAS 9.0 software (Inst. Inc., Cary, NC, USA). All statistical comparisons were performed using Duncan's test at the level of 5%.

3 RESULTS AND DISCUSSION

3.1 Comparing the pH of mayonnaise samples during of the storage period

In Table 1, the comparisons between the pH of different treatments of mayonnaise were made during each period of storage. According to the results reported, there was a significant difference between the pH of the treatments in each time of the period (p < .05). Also, the results of investigating the pH over a 2-month period of storage indicate a significant difference in the levels of equal replacement (p < .05) (Table 1). The trend of changes in pH from the beginning to the end of the period has been downward in all the samples. With regard to Table 1, the pH of all the samples in the 60th day was significantly lower than the day after production. The decrease in pH was probably due to the breaking of some ester groups (triglycerides and phospholipids within oil and egg yolk in mayonnaise formula) and their change into acid groups (Bostani, Ahmed, & Salem, 2011; Karas, Skuarca, & Zlender, 2002). As shown in Table 2, the replaced samples of the peanut meal milk bear a close resemblance to the control sample in terms of the mean of pH during the whole 2-month period compared with the other two kinds of replacements. No significant difference was observed between the control sample and replaced samples until 75% replacement. The highest pH mean belonged to control sample and P25, and the lowest pH mean belonged to the samples of S75 and S100. pH mean in samples during the preservation period decreased with increasing the percentage of replacement so that the pH of the 100% samples in all three kinds of replacements (peanut, sesame, peanut–sesame meal milk), and there was a significant difference with the control sample. Probably, this is due to the effect of pH of meal milk replaced with egg in the final product. With regard to the fact that the environment of mayonnaise is not in the buffer mode, the type of meal milk could have influenced the pH of the mayonnaise and also could be attributed to greater water content in mayonnaises that contained sesame and peanut, especially in higher replacement levels, which might improve the growth of acid-tolerant microorganisms such as lactic acid bacteria (Bostani et al., 2011; Karas et al., 2002).

Table 1. Comparison of mayonnaise pH (in all replacement levels of egg yolk with meal milk) at any time from 60-day period in storage temperature (25 ± 1°C)
Treatment pH
Day
1 20 30 40 60
Blank urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0003 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0004 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0005 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0006 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0007
25 Peanut–Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0008 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0009 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0010 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0011 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0012
50 Peanut–Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0013 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0014 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0015 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0016 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0017
75 Peanut–Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0018 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0019 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0020 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0021 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0022
100 Peanut–Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0023 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0024 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0025 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0026 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0027
25 Peanut urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0028 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0029 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0030 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0031 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0032
50 Peanut urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0033 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0034 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0035 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0036 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0037
75 Peanut urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0038 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0039 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0040 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0041 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0042
100 Peanut urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0043 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0044 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0045 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0046 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0047
25 Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0048 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0049 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0050 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0051 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0052
50 Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0053 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0054 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0055 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0056 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0057
75 Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0058 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0059 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0060 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0061 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0062
100 Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0063 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0064 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0065 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0066 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0067
  • Assays were performed in triplicate. Mean ± SD values, followed by the same superscript letter within each column (day) and the same subscript letter within each row (treatment), have no significant differences in p ≤ .05 by ANOVA.
Table 2. Comparison of mayonnaise pH, acidity, physical stability, thermal stability, and ∆E (in all replacement levels of egg yolk with meal milk) at total 60-day period in storage temperature (25 ± 1°C)
Treatment pH Acidity (g acetic acid/100 g) Physical stability (%) Thermal stability (%) ∆E (60th→1st day)
Blank 4 ± 0.09a 0.62 ± 0.02b 99.89 ± 0.25a 99.69 ± 0.37a 2.13 ± 0.24a
25 Peanut–Sesame 3.98 ± 0.1ab 0.62 ± 0.02b 99.75 ± 0.43ab 99.47 ± 0.53abc 4.03 ± 0.69abc
50 Peanut–Sesame 3.95 ± 0.1abc 0.63 ± 0.02ab 98.63 ± 0.02d 98.37 ± 2.25d 4.45 ± 0.77abc
75 Peanut–Sesame 3.91 ± 0.11bc 0.63 ± 0.02ab 99.77 ± 0.38ab 99.54 ± 0.44ab 5.24 ± 2.6a
100 Peanut–Sesame 3.82 ± 0.1de 0.64 ± 0.1ab 99.9 ± 0.25a 99.77 ± 0.32a 3.2 ± 1.99abc
25 Peanut 4 ± 0.09a 0.62 ± 0.02b 99.67 ± 0.53abc 99.4 ± 0.56abc 2.63 ± 1.07bc
50 Peanut 3.98 ± 0.11ab 0.63 ± 0.02ab 99.11 ± 1.55bcd 98.68 ± 1.69bcd 3.38 ± 1.13abc
75 Peanut 3.98 ± 0.11ab 0.63 ± 0.02ab 99.77 ± 0.37ab 99.43 ± 0.54abc 4.58 ± 0.77abc
100 Peanut 3.91 ± 0.12bc 0.64 ± 0.02ab 99.95 ± 0.12a 99.72 ± 0.37a 3.68 ± 0.52abc
25 Sesame 3.95 ± 0.1abc 0.63 ± 0.02ab 99.64 ± 0.63abc 99.34 ± 0.73abc 3.1 ± 0.87abc
50 Sesame 3.88 ± 0.1cd 0.63 ± 0.02ab 99.00 ± 1.49cd 98.61 ± 2.09cd 2.63 ± 1.08bc
75 Sesame 3.79 ± 0.09e 0.64 ± 0.02ab 99.78 ± 0.37ab 99.43 ± 0.62abc 3.06 ± 0.19abc
100 Sesame 3.75 ± 0.08e 0.64 ± 0.02ab 99.98 ± 0.07a 99.77 ± 0.29a 4.7 ± 0.13ab
  • Mean ± SD values, followed by the same superscript letter within each column, are not significant differences in p ≤ .05 by ANOVA.

3.2 Comparing the acidity of mayonnaise samples during the storage period

Among the acidity of different samples of mayonnaise, the difference in each time of storage was significant in the first to 30th days (p < .05). However, in the 40th day, no significant difference was observed among the treatments (p > .05), and in the last day of the 2-month period, the difference in samples was once again significant in terms of acidity (p < .05) (Table 3). The results of comparing acidity during the storage period recommend a significant difference in the level of equal replacement (p < .05), and the trend of changes in acidity during the storage period was upward for all the samples in the 60th and first days (Table 3), which was in line with the results of other researchers (Bostani et al., 2011; Karas et al., 2002). Probably, breaking the ester groups (triglycerides and phospholipids within oil and egg yolk in mayonnaise formula) and their changing into acid groups can also be influential in increasing the acidity of samples and, on the other hand, the growth of microorganisms, which are resistant to the acidic conditions, the same as lactic acid bacteria, can lead to an increase in acidity. In sum, there was no significant difference between the acidity mean during the whole period of storage for control sample and the other samples (p > .05) (Table 2).

Table 3. Comparison of the mayonnaise acidity (in all replacement levels of egg yolk with meal milk) at any time from 60-day period in storage temperature (25 ± 1°C)
Treatment Acidity (g acetic acid/100 g)
Days
1 20 30 40 60
Blank urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0068 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0069 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0070 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0071 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0072
25 Peanut–Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0073 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0074 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0075 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0076 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0077
50 Peanut–Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0078 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0079 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0080 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0081 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0082
75 Peanut–Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0083 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0084 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0085 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0086 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0087
100 Peanut–Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0088 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0089 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0090 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0091 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0092
25 Peanut urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0093 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0094 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0095 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0096 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0097
50 Peanut urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0098 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0099 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0100 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0101 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0102
75 Peanut urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0103 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0104 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0105 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0106 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0107
100 Peanut urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0108 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0109 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0110 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0111 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0112
25 Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0113 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0114 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0115 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0116 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0117
50 Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0118 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0119 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0120 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0121 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0122
75 Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0123 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0124 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0125 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0126 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0127
100 Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0128 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0129 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0130 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0131 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0132
  • Assays were performed in triplicate. Mean ± SD values, followed by the same superscript letter within each column (day) and the same subscript letter within each row (treatment), have not significant differences in p ≤ .05 by ANOVA.

3.3 Comparing the stability of mayonnaise samples during the storage period

Stable emulsion refers to an emulsion in which sedimentation did not occur. After examining the trend of changes in physical stability during 2 months, we realized that the effect of time on the samples’ physical stability has been decreasing the stability. The physical stability percentage of samples was 100 until the 20th day, and since the 30th to 60th days, a decrease was observed. Furthermore, a significant difference in the physical stability among the samples was observed since the half of the period of storage (the 30th day) till the end of it (p < .05) (Table 4). Furthermore, the results of physical stability suggest a significant difference between the samples with the equal levels of replacement (p < .05) (Table 4). The lowest mean was observed in the samples of 50%, in which no significant difference was observed in the means of physical stability among the 50% samples in all three kinds of replacements. The highest mean of physical stability belonged to the 100% replaced samples (without egg) and the control sample (Table 2). With regard to the results of Table 5 in the day after production, all the samples were of 100% thermal stability and in the 20th day, a little decrease was observed in the thermal stability of the 50% treatment in all three kinds of replacements. However, these differences among the samples were not significant (p > .05). In the 30th, 40th, and 60th days, there was a significant difference between the samples’ thermal stability (p < .05). The results of thermal stability changes, the same as physical stability during the period of storage, indicate a significant difference in the levels with the equal percentage of replacement (p < .05) (Table 5). The lowest thermal stability was observed in the samples of 50% replacement in which no significant difference was observed between their thermal stability means. The highest thermal stability also belonged to the control samples and 100% replaced samples (without egg) (Table 2). Having a higher physical and thermal stability of 100% samples replaced with sesame–peanut, peanut, and sesame meal milk instead of egg compared with other samples, stood in contrast with the results of the study carried out by Mun et al. (2009). It was also in contrast with Stock's law based on the direct relationship between increasing viscosity and stability. Probably, this originates from the high emulsion power of the meals’ protein used in the study. The samples of 50% replacements were of the lowest level of stability among the other samples. The reason for this can be attributed to the antagonist effect of egg protein and the protein present in the meal milk (Herald, Abu-goush, & Aramoun, 2009).

Table 4. Comparison of the mayonnaise physical stability (in all replacement levels of egg yolk with meal milk) at any time from 60-day period in storage temperature (25 ± 1°C)
Treatment Physical stability (%)
Days
1 20 30 40 60
Blank urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0133 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0134 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0135 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0136 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0137
25 Peanut–Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0138 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0139 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0140 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0141 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0142
50 Peanut–Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0143 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0144 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0145 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0146 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0147
75 Peanut–Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0148 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0149 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0150 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0151 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0152
100 Peanut–Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0153 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0154 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0155 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0156 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0157
25 Peanut urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0158 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0159 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0160 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0161 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0162
50 Peanut urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0163 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0164 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0165 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0166 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0167
75 Peanut urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0168 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0169 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0170 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0171 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0172
100 Peanut urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0173 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0174 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0175 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0176 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0177
25 Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0178 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0179 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0180 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0181 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0182
50 Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0183 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0184 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0185 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0186 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0187
75 Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0188 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0189 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0190 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0191 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0192
100 Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0193 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0194 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0195 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0196 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0197
  • Assays were performed in triplicate. Mean ± SD values, followed by the same superscript letter within each column (day) and the same subscript letter within each row (treatment), have no significant differences in p ≤ .05 by ANOVA.
Table 5. Comparison of the mayonnaise thermal stability (in all replacement levels of egg yolk with meal milk) at any time from 60-day period in storage temperature (25 ± 1°C)
Treatment Thermal stability (%)
Days
1 20 30 40 60
Blank urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0198 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0199 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0200 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0201 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0202
25 Peanut–Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0203 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0204 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0205 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0206 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0207
50 Peanut–Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0208 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0209 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0210 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0211 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0212
75 Peanut–Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0213 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0214 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0215 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0216 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0217
100 Peanut–Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0218 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0219 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0220 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0221 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0222
25 Peanut urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0223 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0224 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0225 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0226 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0227
50 Peanut urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0228 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0229 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0230 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0231 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0232
75 Peanut urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0233 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0234 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0235 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0236 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0237
100 Peanut urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0238 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0239 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0240 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0241 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0242
25 Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0243 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0244 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0245 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0246 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0247
50 Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0248 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0249 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0250 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0251 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0252
75 Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0253 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0254 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0255 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0256 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0257
100 Sesame urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0258 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0259 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0260 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0261 urn:x-wiley:20487177:media:fsn3616:fsn3616-math-0262
  • Assays were performed in triplicate. Mean ± SD values, followed by the same superscript letter within each column (day) and the same subscript letter within each row (treatment), have no significant differences in p ≤ .05 by ANOVA.

3.4 Comparing the color parameters obtained from the mayonnaise samples during the storage period

Mayonnaise lightness (L*) is one of the important factors of acceptance among the consumers. The comparison between different treatments in each time of storage suggested a significant difference between the lightness of different samples (p < .05) (Table 6). Sample P-S25 was of the highest level of lightness compared with the other samples over the period of storage, and sample S100 had the lowest level of lightness over the period of storage (Table 6). Generally, the lightness of all the samples in three kinds of replacement decreased with increasing the percentage of replacement. Decreasing the lightness of samples due to replacing with sesame and peanut meal milk compared with control sample, as well as decreasing the lightness with increasing the percentage of replacement, was probably due to the darker color of meal milk used in mayonnaise compared with egg. Furthermore, decreasing the lightness of samples with increasing the replacement percentage can be due to the increase in the diameter of the particles’ size and the decrease in light segregation (Mcclements & Demetriades, 1998). In examining the obtained results in relation to factor a*(tendency to redness), the difference between the treatments in each day of the period was significant (p < .05) (Table 6). The range of the negative numbers observed in the control sample and for 25% and 50% in all the three kinds of replacements in the day after production showed that this negative range suggests a tendency to the samples’ greenness. For the sample S25, this range was negative until the last day of storage (60th day). The control sample in the day after production had the most tendency to greenness compared with other samples, but in examining the general trend of greenness index during the period, the most tendency belonged to the sample S25. The P-S75 and 100, P100, and S100 had a positive range over the period of storage, which indicated a tendency to redness in these samples during 2 months of storage. Based on factor b* (tendency to yellowness), the difference between the treatments in each time of the period was significant (p < .05) and the highest tendency to yellowness (b*) over the period of storage, except the 20th day, was related to the control sample. However, in the 20th day, the highest b* belonged to the sample S25, and statistically, a significant difference was observed among this sample and the control sample. Until the 20th day of storage, the 75% samples of peanut and sesame had the lowest tendency to yellowness. However, in the 40th day, the sample of P-S100, and in the 60th day, the lowest tendency to yellowness belonged to the samples of P-S75 and 100 and S100 (Table 6). By increasing the replacement percentage for all three kinds of replaced materials, the tendency to yellowness decreased. Because of that, the color of egg yolk is attributed to yellowish fat-soluble carotenoids, that is, xanthophylls, including lutein, zeaxanthin, β-cryptoxanthin, and minor amounts of β-carotene (Laca, Saenz, Paredes, & Diaz, 2010). In total color change (ΔΕ) of mayonnaise samples between the first day and the 60th as a function of storage time, the highest amount of ΔΕ was for the sample P-S75 and the lowest belonged to the control sample, which indicates the stability of color in the control sample over the 2-month period. Samples P-S75 and S100, in contrast to other samples, had a significant difference in the control sample (Table 2).

Table 6. Variation of the mayonnaise L*, a*, and b* (in all replacement levels of egg yolk with meal milk) at the first and 60th production day in storage temperature(25 ± 1°C)
Treatment L* (1st→60th) day a* (1st→60th) day b* (1st→60th) day
Blank 88.93 ± 1.05a 86.08 ± 2.18a −0.88 ± 0.37c 0.08 ± 0.89def 28.02 ± 0.5a 28.41 ± 0.43a
25 Peanut–Sesame 89.28 ± 1.66a 86.17 ± 0.93a −0.6 ± 0.71bc 0.27 ± 1.14bcdef 27.05 ± 0.44ab 25.92 ± 0.9 cd
50 Peanut–Sesame 88.2 ± 0.76a 84.81 ± 1.07ab 0.56 ± 0.32abc 0.16 ± 0.11cdef 24.32 ± 1.17d 26.79 ± 0.37bc
75 Peanut–Sesame 87.91 ± 1.43a 82.95 ± 1.24bc −0.12 ± 0.08ab 1.26 ± 0.18b 23.29 ± 0.25de 24.1 ± 0.69e
100 Peanut–Sesame 87.7 ± 1.27b 81.69 ± 2.66 cd 0.51 ± 0.35a 1.2 ± 0.16bc 23.65 ± 0.36de 23.17 ± 0.79e
25 Peanut 88.35 ± 0.7a 85.96 ± 0.43a 0.2 ± 0.57abc 0.07 ± 1.05def 25.79 ± 0.66c 26.56 ± 0.82bc
50 Peanut 87.17 ± 2.34ab 84.45 ± 0.95ab −0.15 ± 0.73abc 0.62 ± 0.43bcde 25.56 ± 0.85c 26.69 ± 0.34bc
75 Peanut 86.36 ± 1.63ab 82.73 ± 0.8bc −0.51 ± 0.68bc 1.29 ± 0.32b 23.06 ± 0.42e 24.28 ± 1.48e
100 Peanut 79.45 ± 1.56c 79.78 ± 1.54de 0.62 ± 0.66a 2.84 ± 0.17a 21.02 ± 0.55f 23.5 ± 1.43e
25 Sesame 87.98 ± 1.22a 85.21 ± 1.57a −0.47 ± 0.53bc −0.27 ± 1.3ef 28.07 ± 0.19a 27.85 ± 1.39ab
50 Sesame 87.45 ± 2.11ab 86.08 ± 0.8a −0.87 ± 00.35c −0.77 ± 0.52f 26.04 ± 0.8bc 26.21 ± 0.53c
75 Sesame 87.08 ± 1.21ab 85.78 ± 0.61a 0.21 ± 0.28ab −0.04 ± 0.63ef 23.03 ± 0.51e 24.59 ± 1.13de
100 Sesame 81.2 ± 2.53c 87.34 ± 0.33e 0.12 ± 0.18ab 1.08 ± 0.3bcd 24.38 ± 0.83d 23.48 ± 0.47e
  • Assays were performed in triplicate. Mean ± SD values, followed by the same superscript letter within each column (day), have no significant differences in ≤ .05 by ANOVA.

3.5 Rheological properties of mayonnaise

3.5.1 Flow curves

The rheological models mainly used to test the fitness of the flow behavior of mayonnaise are the power law model (Maruyama, Sakashita, Hagura, & Suzuki, 2007; Worrasinchai, Suphantharika, Pinkai, & Jamnong, 2006) and Herschel–Bulkley model (Bligh & Dyer, 1959; Su, Lien, Lee, & Ho, 2010); these two models have also been used in this research. In regard to the high explanation coefficients of data related to the power law model (95%–99%) shown in Table 7, this model shows suitable conformity to the flow behavior of samples. In the power law model, the flowing index amount (n) of all samples is in the domain between zero and one, which is evidence of pseudoplastic behavior (shear thinning) of mayonnaise samples. Among all substituted samples, the conventional sample (Blank) had the highest consistency coefficient, while P-S75 had the lowest consistency coefficient and the highest flow index. The Herschel–Bulkley model is commonly used for describing the non-Newtonian fluid flow behavior with a yield stress, where the yield stress is the minimum necessary shear stress needed to start the flow. The parameters related to the Herschel–Bulkley model are mentioned in Table 7. Generally, the yield stress is reduced by increasing the substitution percent, except in the case of P-S100 and S75, which showed different behavior and had a higher yield stress than samples with lower substitution percent than themselves; of course, the difference amount is low. The most and least amount of yield stress was related to the S25 and P100 samples, respectively.

Table 7. Parameters related to power law and Herschel–Bulkley law for different mayonnaise treatments
Treatment Power Law Herschel–Bulkley Law
k(Pa·sn) n(–) R 2 Yield stress (Pa) k(Pa·sn) n(–) R 2
Blank 246.69 0.12 .95 69.31 321.96 0.1 .97
Peanut–sesame 25 174.1 0.13 .97 74.40 92.42 0.21 .98
Peanut–sesame 50 173.93 0.12 .97 48.43 122.94 0.15 .97
Peanut–sesame 75 69.21 0.19 .99 18.41 47.92 0.25 .99
Peanut–sesame 100 117.7 0.11 .97 65.37 45.84 0.23 .99
Peanut 25 191.52 0.13 .97 23.87 167.36 0.15 .98
Peanut 50 160.63 0.13 .98 15.87 144.57 0.14 .98
Peanut 75 123.5 0.13 .98 13.53 109.59 0.14 .99
Peanut 100 121.76 0.14 .98 9.48 112.20 0.14 .99
Sesame 25 199.97 0.12 .97 75.39 118.61 0.18 .97

Overall, the results showed that in the mayonnaise produced by sesame and peanut meal milk and a mixture of them as replacements for egg, the significant physicochemical features in the product shelf-life were maintained. In addition, according to power law model all of the treatment showed pseudoplastic behavior (dilatant with shear). Also, all the samples were desirable in terms of stability, especially the 100% replaced samples (without egg), which indicated the highest levels of both physical stability and thermal stability. Of course, with regard to the obtained results of the colorimetry data, that is, the decrease in the lightness of the samples with the high percentage of replacement, it is likely for the product not to be welcomed warmly on the part of the consumers. About this, we need to justify the consumers. The positive results of this research are employing suitably sesame and peanut meal milk and a mixture of them instead of egg yolk, decreasing the cholesterol of mayonnaise and increasing its nutritional value, preparing the way for using the meal of the oil extraction factory as emulsifier in mayonnaise factories, which lead to a decrease in overall costs of producing these products.

ACKNOWLEDGEMENTS

The authors would like to acknowledge the Islamic Azad University (IAU), Isfahan (Khorasgan) Branch, for their financial support (award number: 23850401932002), valuable help, and cooperation with this project.

    ETHICAL STATEMENTS

    The authors declare that they do not have any conflict of interest, and the study does not involve any human or animal testing.

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