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Manufacturing of mayonnaise with pea pod powder as a functional ingredient

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Abstract

Pea pod shells, which account for 30–40% of fresh green peas weight and form major waste in pea industry were blanched and dehydrated. Analysis revealed a nutritious, sweet, fibrous material with potential for use as ingredient for functionalizing popular foods. The pea pod powder (PPP) was incorporated in eggless, low fat mayonnaise with the objective of enriching it with dietary fibre and micronutrients. Inclusion of PPP in mayonnaise led to better sensory attributes which corroborated with rheological and textural parameters. Droplet distribution and higher hysteresis area and consistency coefficients results indicated beneficial effect of PPP on emulsion stability. The tribological profile investigation clearly revealed distinct sensory profile amongst samples correlating with sensory acceptance. Higher activation energy and heat stability index demonstrated higher stability of emulsions in the presence of PPP.

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Acknowledgements

We acknowledge the support of AshaRam and Sons and Novotech Food Ingredients for providing ingredients; Dr. Gautam Chawla, IARI for conducting the microscopic examination and Ms. Deepika from Anton-paar, New Delhi for conducting the tribological experiments.

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Authors and Affiliations

  1. Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India

    Shalini Gaur Rudra & V. R. Sagar

  2. Department of Food Technology, Jamia Hamdard, New Delhi, 110062, India

    Entesar Hanan & Vasudha Sharma

  3. Germplasm Evaluation Division, National Bureau of Plant Genetic Resources, New Delhi 110012, India

    Rakesh Bhardwaj

  4. Department of Molecular Science, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, 750 07, Uppsala, Sweden

    Santanu Basu

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  1. Shalini Gaur Rudra
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  2. Entesar Hanan
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Correspondence to Shalini Gaur Rudra.

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Rudra, S.G., Hanan, E., Sagar, V.R. et al. Manufacturing of mayonnaise with pea pod powder as a functional ingredient. Food Measure 14, 2402–2413 (2020). https://doi.org/10.1007/s11694-020-00487-0

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  • DOI: https://doi.org/10.1007/s11694-020-00487-0

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