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

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