White finger millet protein fraction as an egg replacer: effect on physiochemical, texture, rheological, microstructure and sensory characteristics of mayonnaise

Abstract This study investigates the effect of white finger millet protein fraction as an egg replacer in mayonnaise. Different millet protein fractions were used (albumin, modified albumin, globulin, modified globulin (3 %), and xanthan gum (0.5 %)). The protein fractions were modified by ultrasound treated at 100 W power for 12 min. Colorimetric metrics ( L *, a *, b *, and yellowness index) showed significant changes. Regarding overall acceptability, the sensory evaluation results revealed that globulin scored the highest compared to other eggless mayonnaise. The results showed an increase in the moisture content of the mayonnaise with a decrease in the fat percentage, and the caloric value of eggless mayonnaise decreased significantly. The mayonnaises demonstrated good thermal stability using 3 % protein fraction and 0.5 % xanthan gum; all eggless mayonnaise showed shear-thinning behavior and a consistency index of 28–49 Pa s. Globulin also had the highest emulsion stability percentage ( p < 0.05).