DEVELOPMENT AND CHARACTERIZATION OF LOW-FAT MAYONNAISE INCORPORATING SOYBEAN PROTEIN AS A FAT REPLACER

Abstract

The development of plant-based mayonnaise represents a significant innovation in the food industry, driven by increasing consumer demand for healthier, egg-free alternatives. This study focused on the formulation and optimization of soybean-based mayonnaise, evaluating its nutritional composition, sensory attributes, and shelf life. Soybean oil bodies (SOB) were used to replace egg yolk at varying levels (25–100%), resulting in reduced fat content and improved moisture retention. Proximate analysis showed that protein and fat decreased with increasing SOB, whereas carbohydrate content increased (p<0.05). Color analysis indicated higher lightness and reduced redness and yellowness in SOB-based treatments. Physicochemical properties and sensory evaluation confirmed the product's stability and acceptability during storage. The findings highlight soybean-based mayonnaise as a nutritious and sustainable alternative to conventional products.