Development of Plant-Based Aquafaba Mayonnaise

How, Sing Ler (2025) Development of Plant-Based Aquafaba Mayonnaise. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

The chickpea (also known as Cicer Arietinum L.) can produce aquafaba (chickpea water) which is used to replace eggs in many food products because of its excellent foaming ability and high in nutrients. This investigation always focuses on processing aquafaba to make the plant-based aquafaba mayonnaise with the presence of refined palm oil and other seasonings. This project usually aims (i) to formulate for plant-based aquafaba mayonnaise. (ii) To determine the proximate composition and physical properties of plant-based aquafaba mayonnaise. (iii) To determine the consumer acceptability of aquafaba plant-based mayonnaise. The physical properties, proximate composition, microbiology properties and sensory properties were all analysed. When analysing the physical properties, three of them were significantly different from one another in terms of viscosity and texture profile (stickiness and smoothness). Meanwhile, the Sample 2 showed significant difference between control in terms of spreadability. When analysing the proximate composition, the Sample 2 exhibited the lowest values for the crude fat content, total ash content and total carbohydrate content, while displaying the highest crude protein content and moisture content compared with the control and Sample 1. Thus, the Sample 2 also showed a pleasantly low energy value (in kcal) due to the least amount of crude fat. When analysing the sensory evaluation, the hedonic test revealed a significant difference (p < 0.05) in the component of ‘taste’, with Sample 2 scoring the highest (7.10 ± 1.32), followed by Sample 1 (6.97 ± 1.19) and Control (6.20 ± 1.56). When analysing the total plate count, the mayonnaises were determined to have an estimated colony count of 0 cfu/g. This study displayed the ability of aquafaba used as a substitute of eggs in plant-based mayonnaise and improving the sensory attributes and nutrients content of mayonnaise can be investigated further.