Formulation of functional mayonnaise with defatted wheat germ flour as egg yolk substitute: Rheological, textural and stability analyses

The aim of this research was to study the feasibility defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes mayonnaise formulation. In research, DWGF used at different levels (0, 25, 75 and 100%) XG (0.2%) substitutes. effects these substitutions on stability, textural rheological characteristics were investigated. According results, can be an substitute mayonnaise. Combining substitute, improved properties. Mayonnaise 100% replacement showed hardest structure, while lowest firmness value obtained control containing yolk. Also, highest adhesiveness occurred sample DWGF. thixotropic behavior observed for all investigated samples over ranges studied shear rate (0.05-450/sec). Furthermore, content consistency coefficient 0.2% XG. Therefore, it concluded that low-cholesterol proper are achievable by applying desirable