Table 3. Texture profile analysis, viscosity, pH, and Hunter’s color value of mayonnaise, and plant-based mayonnaise using aquafaba with different ultrasonic treatment time (UTT)

Samples Cohesiveness (%) Gumminess (gf) Viscosity (cP) pH Color value
L* a* b*
CONT1) 90.53±8.803) 8.35±1.36a4) 9,260.00±17.32a 3.53±0.02b 85.83±0.22c −4.40±0.05c 21.89±0.13c
UTT02) 98.37±4.52 16.35±0.79b 26,340.00±182.48c 3.44±0.01a 85.23±0.17b −4.61±0.04a 17.23±0.17b
UTT30 96.03±3.78 16.26±2.02b 24,450.00±2,363.73c 3.46±0.02a 84.67±0.42a −4.49±0.04b 17.32±0.10b
UTT60 91.07±1.72 13.67±1.10b 21,640.00±1,271.85b 3.46±0.02a 84.44±0.23a −4.44±0.01bc 16.79±0.09a
UTT90 86.57±1.17 15.17±1.76b 20,010.00±1,841.77b 3.45±0.01a 84.71±0.13a −4.42±0.01c 16.93±0.21a
F-value 2.837NS 15.246**** 62.600**** 14.225**** 14.258**** 17.534**** 648.292****
CONT stands for mayonnaise using egg yolk.
UTT0, UTT30, UTT60, and UTT90 stand for plant-based mayonnaise using aquafaba with 0 min, 30 min, 60 min, and 90 min of different ultrasonic treatment time.
Color values are mean±SD (n=5); The others are mean±SD (n=3).
Different superscript letters indicate significant difference (p<0.05) between values in the same column.
significant at p<0.0001,
not significant.