عنوان مقاله [English]
The aim of this research was to survey of using soy protein isolates and tragacanth gum as egg substitutes in mayonnaise formulation. The mayonnaise prepared with difierent compositions of soy protein isolate, egg, and tragacanth by applying the optimal mixture design method and effect of this substitution on its stability, heat stability, viscosity, texture, physicochemical and sensory characteristics of mayonnaise were considered. According to the results, with an increase of replacement tragacanth and soy protein isolates, stability in samples 4,5, 6 and 7 increased. Generally,all treatments showed stability higher than 98%. Viscosity all treatments except treatment 2 and 9 (respectively,23.92 and 32.02 pa.s) Compared to the control sample increased and in total there are statistically significant differences between all samples. Generally, samples containing soy protein isolates and tragacanth, had acceptable quality in terms of investigated properties. The highest rating from Sensory properties was awarded to treatment 5 (55/55% replacement with soy protein isolates with tragacanth). So, with the right concentration of tragacanth and soy protein isolates, egg mayonnaise can be greatly reduced.