Manufacturing of mayonnaise with pea pod powder as a functional ingredient

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.