Optimization of Mayonnaise Formula by Using Pistachio Meal Milk as an Egg Substitute in Different Levels of Xanthan and Guar Gum by Response Surface Methodology

Mayonnaise is an oil-in-water emulsion that is sustained by emulsifying property of egg yolk. But high levels of cholesterol in egg yolk have made scientists try to find an appropriate substitute for it. The purpose of this study was to use pistachio meal milk as an egg substitute and to find the optimal formula for producing mayonnaise. For this purpose, mayonnaise with reduced egg yolk were produced using substitution of pistachio meal milk with egg yolk in 5 levels (0, 25, 50, 75and 100%) and xanthan and Guar gum at 5 levels (0, 0.05, 0.1, 0.15 and0.2%, based on total weight of product) by central composite design response surface methodology. Then, the hardness, adhesive force, adhesiveness, heat stability and physical stability of the samples were evaluated and finally, modeling was conducted. The Coefficientof determination of the obtained models indicated the ability of most models to predict and adapt to the predicted numbers. The sample with 25% meal milk (0.09% gum) and the sample with meal milk 64% (0.15% gum) were introduced as optimal samples. For verifying this prediction, the validation test was carried out and it was found that the samples conformed to the predicted ones in terms of hardness, adhesive force, adhesiveness, physical stability and heat stability and only slight differences were seen. So, it can be concluded that with the help of these two optimal formulas, a mayonnaise with low cholesterol levels and similar properties to the control(including 13% egg yolk) can be produced.