Browsing by Author "Odep, Apondi Lydia"

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    Evaluation of quality properties of eggless mayonnaise analogue prepared from chia mucilage (salvia hispanica ˆ l.) with added gum arabic from acacia senegal var. kerensis
    (Egerton University, 2025-09) Odep, Apondi Lydia
    Eggless low fat mayonnaise was prepared by substituting portion of the oil with gum Arabic and chia mucilage and the result of their inclusion on the physico-chemical, sensory and shelf life properties was evaluated and equated to control with 75% oil and egg yolk. Physico-chemical properties were analyzes using AOAC methods, both consumer acceptability test and quantitative descriptive analysis were done for sensory evaluation. Peroxide value was used as a spoilage indicator for shelf-life evaluation. Gum Arabic (GA) from Acacia Senegal var kerensis has been approved as an emulsifier and stabilizer in food processing industry associated with higher lipoprotein content and high-water solubility. Chia mucilage on the other hand has been approved to be incorporated as an egg yolk and fat mimetics as it is dense in polysaccharides. In this study, eggless fat reduced mayonnaise analogue was innovatively prepared using chia seeds mucilage and gum Arabic from Acacia senegal var. kerensis. Chia mucilage was used at 15, 30, 45, and 60% levels to partially replace sunflower oil and substitute the egg yolk in the mayonnaise. The findings showed that all fat-reduced eggless mayonnaises had a greater water content of 0.74 but a much lower calorie content of 493 kcal/100g and 20% fat content. The control had 0.39 moisture, 77% fat, and 784 kcal/100g of calories. These variations grew as the amount of chia mucilage substituted increased, affecting protein, pH, and carbohydrates. The amount of ash in RFM and the control did not differ significantly. The results of the sensory evaluation showed that using gum Arabic and chia seed mucilage in place of mayonnaise was acceptable. Overall acceptability showed a positive link with all the measures, with flavor showing the largest correlation (r=0.78). Principal component analysis (PCA) loadings of 16 mayonnaise sensory qualities revealed that the first six principal components accounted for almost 66% of the variances in sensory characteristics. With regards to texture, RFM had desirable texture in terms of firmness, adhesiveness and viscosity. The microbial counts of all samples tested were in the acceptable limits for example the total viable count<50, yeast and molds <15 while salmonella and coliforms were not detected thus rendered safe before organoleptic evaluation. The shelf life (SL) of the samples reduced with increasing temperatures and time ranging 45 to 52 days. The formulated mayonnaise analogue had lower peroxide value (PV) ranging 0.2-11.8 than control with PV 0.5-12.6 thus longer SL. This is the first time an eggless fat-reduced mayonnaise analogue prepared using chia seed and gum Arabic from Acacia senegal var. kerensis has been informed.