Optimization of Mayonnaise Formula Using Hazelnut Meal Milk as Egg Yolk Substitute at Various Levels of Xanthan-Guar Gum and Response Surface Methodology

Mayonnaise is an oil-in-water emulsion stabilized by emulsifying property of the egg yolk. The purpose of this study was to use hazelnut meal milk as an egg-yolk (highly rich in cholesterol) substitute and to find the optimal formula for producing mayonnaise.

: Samples of mayonnaise with decreased egg yolk contents were produced using hazelnut meal milk at five levels (0, 25, 50, 75 and 100%) and xanthan-guar gum at five levels (0, 0.05, 0.10, 0.15 and 0.2%) using central composite design response surface method. Then, hardness, adhesive force, adhesiveness, heat and physical stability of the samples were evaluated and modeling was carried out.

The high coefficient of determination within the models showed the ability of most models to predict data and match responses with real analyzes. Samples with 50% of meal milk (0.16% of gum) and samples with 87% of meal milk (0.11% of gum) were demonstrated as optimal samples. For verifying the prediction, a validation test was carried out. Results showed that samples conformed to the predicted samples in terms of hardness, adhesive force, adhesiveness, physical stability and heat stability and only non-significant differences were seen (P>0.05).

It can be concluded that mayonnaise with low-cholesterol levels and similar properties to the controls can be produced using these two optimal formulas.