In contrast with simple liquids such as water, milk, honey, which easily flow as a continuous jet when poured from a vessel, pasty materials such as mayonnaise, mustard, ketchup, puree, etc., fall by fits and starts in a wide range of flow rates. This may, for example, be observed when ketchup or mayonnaise is pushed from a tube at a sufficient height over a plate: although surface tension effe...

Consumers are increasingly asking for foods that healthier, more humane, and environmentally sustainable. Recently, chickpea cooking water—aquafaba—has gained popularity as a potential egg substitute complies with these criteria. However, research on the environmental impact of this ingredient is lacking. We performed comparative attributional life cycle assessment (LCA) mayonnaise made aquafab...

Introduction: Due to the interest in healthcare through diet, there is an increase reformulation of products reduce their fat content. The mayonnaise a dressing product recognized by its high content fats (75 %); reduction implies use additives that can be perceived as harmful and are poorly acceptable consumers. objectives this study were perceptions acceptability ingredients used mayonnaise, ...

In the present study, sunflower oil was used as extracting solvent for carotenoids and other lipophylic compounds from tomato by-products at 2.5% 5.0% (w/v) carotenoid-enriched oils were further in manufacturing of soy milk mayonnaise. An addition basil essential 0.05% (v/v) mayonnaise also investigated. Color parameters, pH, acid, peroxide values, well lipid oxidation measured by TBARS values ...

Confocal Scanning Laser Microscopy (CSLM) has advantages over conven tional light microscopy and electron microscopy. In particular the possibility to perform optical section ing, allowing the disturbance free observation of the three-dimensional internal structure, offers new possibilities in microstructural studies of food sys tems. The technique is further considered to be very valuable in t...

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 demon...