Sensory and Quality Evaluation of Mayonnaise and its Effect on Storage Stability

Abstract

This study aimed to evaluate the addition of skim milk powder to replace egg yolk in preparation of mayonnaise. Egg yolk was pasteurized at 150ºF (65.6ºC) about 1 minute for its safety. Mayonnaise was prepared from sunflower oil with the level varied from 65-75% and egg yolk from 9-15%. Mayonnaise made from 70% oil and 12% egg yolk was found to be best. Then skim milk powder (SMP) was added to replace 12% egg yolk in the ratios 0:100, 25:75, 50:50, 75:25 and 100:0 other constituents remaining constant. Sensory evaluation demonstrated that mayonnaise substituted with 25% skim milk powder was best. The chemical composition of the product, as well as fatty acid composition and peroxide value was analyzed. Coliform and Salmonella was not detected in microbial analysis. Sensory studies for its storage stability confirmed that the product was acceptable up to 28th days at refrigerate temperature whereas sample stored in room temperature was deteriorated after 14th days. Sunsari Technical College Journal 2015, 2(1):48-53

Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise

“…Protein levels increased in the control treatment were lower than other treatments (2.02%) and the highest protein levels were observed in the treatment containing 9% protein (5.27%). Eggs contain approximately 70% water, 12.5% protein, 12% fat, and 11.5% ash (Pradhananga & Adhikari, 2015). In this study, clover protein was first dissolved in water so that it has 70% moisture like eggs, then it was replaced with eggs.…”

“…Eggs are an important ingredient in the production of mayonnaise due to their nutritional and functional roles, including emulsification, foaming, and stability, and constitute the dominant structure in the continuous phase (Ali and El Said, 2020). However, the health problems associated with the use of eggs is increasing due to their high cholesterol content (Karshenas et al., 2018; Pradhananga and Adhikari, 2015). In general, there is a close relationship between high cholesterol and the incidence of cardiovascular disease.…”

Beetroot By-Product as a Functional Ingredient for Obtaining Value-Added Mayonnaise

“…The acid value obtained was observed to increase during storage. This increase could be mainly attributed to hydrolytic and oxidative enzymes from eggs [40,41] and acidtolerant microorganisms in the aqueous mayonnaise phase [40]. Except for sample S4, there was no significant difference (p < 0.05) between the sample at the 28th day of storage.…”

“…The gradual increase in the peroxide values during storage indicated the rancidity of mayonnaise samples. Peroxide values less than 10 indicated that both enriched and simple mayonnaise samples are considered safe in refrigerated conditions [41].…”

Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient

“…Sensory evaluation was carried out after the first week of production. According to Pradhananga et al (2015) [ 25 ], mayonnaise was served with bread to twelve trained panelists for an evaluation through a 9-point hedonic scale (9 = extremely like, 1 = extremely dislike). The median of the judges’ scores given to colour, odour, texture, taste and overall acceptability was calculated.…”