Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute

This paper aimed to examine the effect of using aquafaba in different ratios (25%, 50%, 75%, 100%) as an egg yolk substitute on the physical, structural, and rheological properties of mayonnaise. Large amplitude oscillatory shear analysis (LAOS) parameters (ηL′, ηM′, G'L, G'M, e3, e1, v3, v1) were evaluated to determine the rheological properties of mayonnaise samples. The droplet size of samples significantly increased and the stability of the emulsion decreased after 50% substitution ratio. The density of mayonnaise significantly increased with increased aquafaba substitution. According to Lissajous curves, egg yolk substitution with aquafaba leads to a decrease in stress values. Aquafaba affected the microstructure of samples and decreased the dissipated and stored energies. The LAOS parameters showed that the sample's behavior is strain stiffening and shear thinning in the nonlinear region. Textural parameters decreased with increased ratio of aquafaba. Significant differences were observed for L*, a*, b* and ΔE values.