Jagajjanani G, A Haripriya
Vegan foods have shown an increasing trend in food consumption patterns, where the demand for vegan products is affected by physiological, socioeconomic, cultural, ethnic, and several other factors. The vegan market is predominantly occupied by soy-based products, whereas the remaining is constituted by almond, walnut, and other plant sources, which are comparatively high in cost. Exploring new sources for vegan products which are economical and commercializing could attract consumer’s attention and could have a good market share. Sweet corn is consumed across the world and is known for its unique taste and flavor. One of the major concerns with sweet corn is the very short optimum maturity period, before and after which it loses its characteristics. Various studies have formulated yogurt milk, native Indian products like dahi, shrikhand, etc., with corn milk in its pure and blended forms. An online survey was carried out to understand Consumers preference for vegan foods. The preliminary survey conducted revealed that respondents were open to trying out vegan mayonnaise when they had to choose among vegan products. Therefore, in this study, mayonnaise was formulated using sweet corn milk. Nutrient and sensory analyses were conducted for the mayonnaise samples. Organoleptic properties were evaluated using 9- point hedonic rating scale, duo-trio, and triangle tests. One-way ANOVA for the hedonic rating test revealed that there were no significant differences between control (eggless mayonnaises) and test samples (sweet corn milk mayonnaises). Nutrient profiling of sample V1 (SCMM 1:1) had the following result :417.6Kcal, 3.37g carbohydrates, 5.63g protein, and 42.40g fat per 100g.
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