Characteristics of reduced fat mayonnaise using pumpkin flour (<i>Cucurbita moschata</i>) as fat replacer

Nidhal, Hemas Azizila; Evanuarini, Herly; Thohari, Imam

doi:10.1051/e3sconf/202233500017

Cited by 6 publications

(4 citation statements)

References 12 publications

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“…The final step is to enter the tomato peel treatment with nanopowder TP1 (1%), TP2 (2%), and TP3 (3%) stirring for 30 seconds. Mayonnaise samples were put into glass jars and stored at room temperature 26℃ ± 2℃ [4].…”

Section: Low-fat Mayonnaise Preparationmentioning

confidence: 99%

The use of tomato peel nanopowder as a natural antioxidant in low-fat mayonnaise

Evanuarini,

Susilo,

Amertaningtyas

2023

BIO Web of Conferences

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The tomato processing industry produces waste products that are not utilized and add to the problem of environmental pollution. Tomato peel still contains high bioactive components, tomatoes as the main source of beta-carotene and lycopene are expected to improve food quality. Owned antioxidant activity can reduce the oxidation process in food products. Low-fat mayonnaise is a type of low-fat mayonnaise that has a fat content of less than 40%. The purpose of this study was to investigate the effect of adding tomato peel nanopowder to low-fat mayonnaise based on emulsion stability, viscosity, moisture content, fat content, antioxidant activity, and fatty acid profile. Low-fat mayonnaise was prepared using sunflower oil, vinegar, and egg yolk by giving 1%, 2%, and 3% tomato peels nanopowder treatment, and without the addition of control which was repeated 5 times. A completely randomized design was used as the research design. Analysis of variance was used as statistical analysis and continued with Duncan's test if there were significant or very significant differences. The results of the study adding nanopowder tomato peel with different percentages had a very significant effect (p<0.01) on emulsion stability, viscosity, water content, fat content, antioxidant activity, and the presence of various types of fatty acids in low-fat mayonnaise. The addition of tomato peel nanopowder can increase the stability of the emulsion, viscosity, and antioxidants, as well as reduce the water content and fat content. This study concludes that 3% tomato peel nanopowder is capable of being a natural antioxidant that can improve the physicochemical quality of low-fat mayonnaise.

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Section: Low-fat Mayonnaise Preparationmentioning

confidence: 99%

The use of tomato peel nanopowder as a natural antioxidant in low-fat mayonnaise

Evanuarini,

Susilo,

Amertaningtyas

2023

BIO Web of Conferences

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“…The results obtained from ANOVA show that the addition of fruit flour had a significant effect on the pH value of mayonnaise (p < 0.05), reducing its value (Table 4). The pH of the mayonnaise has an impact on the structure and stability of the emulsion [28]. Resulting from the addition of fruit flour, all mayonnaises, especially APPM and PCHM mayonnaises, were similar to MG, which was not achieved without this incorporation.…”

Section: Ph and Colour Evaluationmentioning

confidence: 99%

Development of a Clean Label Mayonnaise Using Fruit Flour

Vieira

Simões

Sánchez

et al. 2023

Foods

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Over the past few years, clean label food has been growing, meaning that consumers are searching for shorter and simpler ingredient lists composed of familiar and natural ingredients. The objective of the present work was to develop a vegan clean label mayonnaise, replacing the additives with fruit flour obtained from fruit reduced commercial value. The mayonnaises were prepared by replacing the egg yolk with 1.5% (w/w) lupin and faba proteins, while fruit flour (apple, nectarine, pear, and peach flour) was incorporated to substitute sugar, preservatives, and colorants. Texture profile analysis and rheology—small amplitude oscillatory measurements were performed to evaluate the impact of the fruit flour on mechanical properties. The mayonnaise antioxidant activity was also analyzed in terms of color, pH, microbiology, and stability measurements. The results showed that mayonnaises produced with fruit flour had better structure parameters in terms of viscosity, and texture, but also improved pH and antioxidant activity (p < 0.05) compared to the standard mayonnaise (mayonnaise without fruit flour). The incorporation of this ingredient into mayonnaise increases the antioxidant potential, though it is in lower concentrations compared to the fruit flours that compose them. Nectarine mayonnaise showed the most promising results in terms of texture and antioxidant capacity (11.30 mg equivalent of gallic acid/100 g).

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“…Mayonnaise is one of the product which is an oil in water emulsion in semi solid form (Nidhal et al, 2022) the formulation is vegetable oil, vinegar, yolk and optional other ingredients such as salt, sugar, mustard and pepper (Agustin et al, 2021). Mayonnaise was contain of the 70-80% fat, which is it one of the main ingredients has the role on rheological properties and sensory evaluation (Amin et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

The Emulsion Stability, Antioxidant and Color L, a, b Content on Reduced Fat Mayonnaise Using Virgin Coconut Oil

Agustin¹,

Kusuma

Thohari

2023

JITEK

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Mayonnaise is the most favorite product that made from yolk and vegetable oil so it contain of 70-80% fat. The risk of high fat intake is deteriorating health so the percentage oil on mayonnaise have to decrease as reduced fat mayonnaise (RFM). Virgin Coconut Oil (VCO) is one of the various type vegetable oil that can used to make mayonnaise, and there have been several reports describing health benefit. This study was to determine the best percentage of the VCO based on emulsion stability, antioxidant and color L,a,b. The method used experimental laboratory and Completely Randomized Design (CRD) with fourth treatments and fourth replication. It consisted using VCO 70%, 60%, 50% and 40%. The result of this research gave significantly effect (P<0.01) on emulsion of stability, antioxidant and color test. The conclusion of this research was best formulation of RFM using VCO based emulsion stability, antioxidant and color test is 60% it was 80.50±0.57; and 20.65±0.55.

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Characteristics of reduced fat mayonnaise using pumpkin flour (Cucurbita moschata) as fat replacer

Cited by 6 publications

References 12 publications

The use of tomato peel nanopowder as a natural antioxidant in low-fat mayonnaise

The use of tomato peel nanopowder as a natural antioxidant in low-fat mayonnaise

Development of a Clean Label Mayonnaise Using Fruit Flour

The Emulsion Stability, Antioxidant and Color L, a, b Content on Reduced Fat Mayonnaise Using Virgin Coconut Oil

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