Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba

Aquafaba is obtained by soaking different types of legumes, and utilised in the production several plant-based foods due to its functional properties. The present work aimed evaluate effects aquafaba produced chickpeas at durations, on safety, physicochemical properties, consumer acceptability mayonnaise. chickpea was prepared durations 12, 18, 24 h, later boiled for 35 min 120°C. results demonstrated significantly (p < 0.05) higher TSS (5.89 ± 0.00), viscosity (7.23 0.06), peptide content (0.463 0.001) soaked h. mayonnaise with h showed improved firmness (129.47 9.64 g) consistency (860.26 26.52 g/s). bacterial load observed decrease (3.857 0.948 log CFU/g), increased one-fold 12 (4.672 0.588 CFU/g) after days 28 2°C. evaluation no significant difference > among all tested attributes received highest score taste (6.80 1.38). from has high potential applications enhance safety improve acceptability.