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Effects of protein isolates as an egg substitute on the production of mayonnaise / by Angel May V. Solquia.

By:

Solquia, Angel May V [author]

Contributor(s):

Cortado, Marie Abigail I [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2023Description: xiii, 56 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.72 So4 2023

Online resources:

Click here to view the Abstract and Table of Contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.

Abstract: ANGEL MAY V. SOLQUIA Effects of Protein Isolates as an Egg Substitute on the Production of Mayonnaise Final research paper. Bachelor of Science in Food Technology. Cavite State University, Main Campus, Indang, Cavite, Philippines. February 2023. Adviser: Marie Abigail l. Cortado. One of the oldest and most popular sauces in use today, mayonnaise is made out of an egg, vinegar, oil, and spice blend. It is a thick cold sauce or dressing that is frequently used on hamburgers, French fries, and sandwiches. One of the first emulsions is considered to have been mayonnaise. Mayonnaise dressing are emulsified semisolid foods made from edible vegetable oil, components comprising egg yolks, and the additives listed below for acidification and flavor. Different protein isolates such as Pea, Soy and Whey were used in substituting the egg yolk in a mayonnaise formulation. Each treatment was analyzed in terms of the Physicochemical properties, microbiological properties, sensorial properties and consumer acceptability. According to the results gathered, some treatments did not meet the acceptable standard but still complied on all of the analysis. The pH of the products was said to range from 2.97-4.80, on the other hand, the acidity level ranges from 0.240.48. In terms of viscosity, Pea Protein Mayonnaise (Tl ), Soy Protein Mayonnaise (T2) and Whey Protein Mayonnaise (T3) are less viscous compared to the Commercial Egg Mayonnaise (TO-Control). In addition, the moisture content of all the treatments ranges from 0.69 to 1.72. The microbiological analysis was also done to all of the treatments wherein, the Pea Protein Mayonnaise (T1) and Whey Protein Mayonnaise (T3) was observed to have <IOO counts for its TPC which makes them suitable for consumption.

List(s) this item appears in: Theses 2024

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Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	664.72 So4 2023 (Browse shelf(Opens below))		Link to resource	Room use only	T-9430		00084292

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Thesis (Bachelor of Science in Food Technology) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.

ANGEL MAY V. SOLQUIA Effects of Protein Isolates as an Egg Substitute on the Production of Mayonnaise Final research paper. Bachelor of Science in Food Technology. Cavite State University, Main Campus, Indang, Cavite, Philippines. February 2023. Adviser: Marie Abigail l. Cortado.
One of the oldest and most popular sauces in use today, mayonnaise is made out of an egg, vinegar, oil, and spice blend. It is a thick cold sauce or dressing that is frequently used on hamburgers, French fries, and sandwiches. One of the first emulsions is considered to have been mayonnaise.
Mayonnaise dressing are emulsified semisolid foods made from edible vegetable oil, components comprising egg yolks, and the additives listed below for acidification and flavor. Different protein isolates such as Pea, Soy and Whey were used in substituting the egg yolk in a mayonnaise formulation. Each treatment was analyzed in terms of the Physicochemical properties, microbiological properties, sensorial properties and consumer acceptability.
According to the results gathered, some treatments did not meet the acceptable standard but still complied on all of the analysis. The pH of the products was said to range from 2.97-4.80, on the other hand, the acidity level ranges from 0.240.48. In terms of viscosity, Pea Protein Mayonnaise (Tl ), Soy Protein Mayonnaise (T2) and Whey Protein Mayonnaise (T3) are less viscous compared to the Commercial Egg Mayonnaise (TO-Control). In addition, the moisture content of all the treatments ranges from 0.69 to 1.72. The microbiological analysis was also done to all of the treatments wherein, the Pea Protein Mayonnaise (T1) and Whey Protein Mayonnaise (T3) was observed to have <IOO counts for its TPC which makes them suitable for consumption.

Submitted to the University Library February 13, 2023 T-9430