Manufacturing of mayonnaise with pea pod powder as a functional ingredient

Shalini Gaur Rudra; Entesar Hanan; V. R. Sagar; Rakesh Bhardwaj; Santanu Basu; Vasudha Sharma

doi:10.1007/s11694-020-00487-0

Manufacturing of mayonnaise with pea pod powder as a functional ingredient

Shalini Gaur Rudra
, Entesar Hanan
, V. R. Sagar
, Rakesh Bhardwaj
, Santanu Basu
, Vasudha Sharma

Department of Molecular Sciences

Publication: Contribution to journal › Journal article › peer-review

Abstract

Pea pod shells, which account for 30-40% of fresh green peas weight and form major waste in pea industry were blanched and dehydrated. Analysis revealed a nutritious, sweet, fibrous material with potential for use as ingredient for functionalizing popular foods. The pea pod powder (PPP) was incorporated in eggless, low fat mayonnaise with the objective of enriching it with dietary fibre and micronutrients. Inclusion of PPP in mayonnaise led to better sensory attributes which corroborated with rheological and textural parameters. Droplet distribution and higher hysteresis area and consistency coefficients results indicated beneficial effect of PPP on emulsion stability. The tribological profile investigation clearly revealed distinct sensory profile amongst samples correlating with sensory acceptance. Higher activation energy and heat stability index demonstrated higher stability of emulsions in the presence of PPP.

Original language	English
Pages (from-to)	2402-2413
Number of pages	12
Journal	Journal of Food Measurement and Characterization
Volume	14
Issue number	5
DOIs	https://doi.org/10.1007/s11694-020-00487-0
Publication status	Published - 2020

Keywords

Pea pod
Mayonnaise
Texture
Stability
Tribology

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10.1007/s11694-020-00487-0

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title = "Manufacturing of mayonnaise with pea pod powder as a functional ingredient",

abstract = "Pea pod shells, which account for 30-40\% of fresh green peas weight and form major waste in pea industry were blanched and dehydrated. Analysis revealed a nutritious, sweet, fibrous material with potential for use as ingredient for functionalizing popular foods. The pea pod powder (PPP) was incorporated in eggless, low fat mayonnaise with the objective of enriching it with dietary fibre and micronutrients. Inclusion of PPP in mayonnaise led to better sensory attributes which corroborated with rheological and textural parameters. Droplet distribution and higher hysteresis area and consistency coefficients results indicated beneficial effect of PPP on emulsion stability. The tribological profile investigation clearly revealed distinct sensory profile amongst samples correlating with sensory acceptance. Higher activation energy and heat stability index demonstrated higher stability of emulsions in the presence of PPP.",

keywords = "Pea pod, Mayonnaise, Texture, Stability, Tribology, Pea pod, Mayonnaise, Texture, Stability, Tribology",

author = "Rudra, \{Shalini Gaur\} and Entesar Hanan and Sagar, \{V. R.\} and Rakesh Bhardwaj and Santanu Basu and Vasudha Sharma",

year = "2020",

doi = "10.1007/s11694-020-00487-0",

language = "English",

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journal = "Journal of Food Measurement and Characterization",

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TY - JOUR

T1 - Manufacturing of mayonnaise with pea pod powder as a functional ingredient

AU - Rudra, Shalini Gaur

AU - Hanan, Entesar

AU - Sagar, V. R.

AU - Bhardwaj, Rakesh

AU - Basu, Santanu

AU - Sharma, Vasudha

PY - 2020

Y1 - 2020

N2 - Pea pod shells, which account for 30-40% of fresh green peas weight and form major waste in pea industry were blanched and dehydrated. Analysis revealed a nutritious, sweet, fibrous material with potential for use as ingredient for functionalizing popular foods. The pea pod powder (PPP) was incorporated in eggless, low fat mayonnaise with the objective of enriching it with dietary fibre and micronutrients. Inclusion of PPP in mayonnaise led to better sensory attributes which corroborated with rheological and textural parameters. Droplet distribution and higher hysteresis area and consistency coefficients results indicated beneficial effect of PPP on emulsion stability. The tribological profile investigation clearly revealed distinct sensory profile amongst samples correlating with sensory acceptance. Higher activation energy and heat stability index demonstrated higher stability of emulsions in the presence of PPP.

AB - Pea pod shells, which account for 30-40% of fresh green peas weight and form major waste in pea industry were blanched and dehydrated. Analysis revealed a nutritious, sweet, fibrous material with potential for use as ingredient for functionalizing popular foods. The pea pod powder (PPP) was incorporated in eggless, low fat mayonnaise with the objective of enriching it with dietary fibre and micronutrients. Inclusion of PPP in mayonnaise led to better sensory attributes which corroborated with rheological and textural parameters. Droplet distribution and higher hysteresis area and consistency coefficients results indicated beneficial effect of PPP on emulsion stability. The tribological profile investigation clearly revealed distinct sensory profile amongst samples correlating with sensory acceptance. Higher activation energy and heat stability index demonstrated higher stability of emulsions in the presence of PPP.

KW - Pea pod

KW - Mayonnaise

KW - Texture

KW - Stability

KW - Tribology

KW - Pea pod

KW - Mayonnaise

KW - Texture

KW - Stability

KW - Tribology

UR - https://res.slu.se/id/publ/107348

U2 - 10.1007/s11694-020-00487-0

DO - 10.1007/s11694-020-00487-0

M3 - Journal article

SN - 2193-4126

VL - 14

SP - 2402

EP - 2413

JO - Journal of Food Measurement and Characterization

JF - Journal of Food Measurement and Characterization

IS - 5

ER -

Manufacturing of mayonnaise with pea pod powder as a functional ingredient

Abstract

Keywords

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