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.