The quality characteristics of plant-based garlic mayonnaise using chickpea aquafaba with different ultrasonic treatment time

Recently, there has been a growing trend to replace animal ingredients used in food with plant-based alternatives for health, environment, and welfare. In this study, chickpea aquafaba was as emulsifier mayonnaise, the effect of ultrasound on mayonnaise investigated. Aquafaba [1:2 (w/w)] treated by 40 kHz 200 W 0, 30, 60, 90 min. The emulsion property quality ultrasonic treatment time (UTT) (UTT0, UTT30, UTT60, UTT90) were analyzed, compared using egg yolk (CONT). As UTT aquafaba, protein solubility increased, but activity index highest sample 30 min (p<0.05). These results affected mayonnaise. microstructure confirmed that oil droplet mayonnaises larger than CONT, size decreased UTT. stability about 7-11% lower among mayonnaises, UTT30 at 81.30%, UTT60 UTT90 lowest. Plant-based had higher viscosity overall acceptability Optimal beneficial positive role can be expected alternative emulsifier.