American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
Open Access
Journal Browser
Go
American Journal of Food Science and Technology. 2013, 1(3), 45-49
DOI: 10.12691/ajfst-1-3-7
Open AccessArticle

The Effect of Corn Oil on the Quality Characteristics of Mayonnaise

Ghulam Rasool1, Sarfraz Hussain2, Zafar Alam3 and Muhammad Suhail Ibrahim1, 3,

1National Institute of Food Science and Technology

2University of Sargodha

3University of Agriculture Faisalabad

Pub. Date: November 12, 2013

Cite this paper:
Ghulam Rasool, Sarfraz Hussain, Zafar Alam and Muhammad Suhail Ibrahim. The Effect of Corn Oil on the Quality Characteristics of Mayonnaise. American Journal of Food Science and Technology. 2013; 1(3):45-49. doi: 10.12691/ajfst-1-3-7

Abstract

Mayonnaise is semi-solid stable emulsion of vegetable oil, egg yolk or whole egg, vinegar or lemon juice, salt seasonings and sugars and dextrose. Oil is used in mayonnaise as energy source and for smooth texture. Mayonnaise was prepared by using different concentrations of corn oil (235 ml, 240ml, 245 ml, 250 ml and 255 ml).Firstly all the ingredients were weighed by using the electrical balance. Eggs and vinegar was cooled at 10-13 c. After washing and cleaning. Eggs were not shelled. spices and eggs were blended for 2 minutes. Pouring of oil was started drop by drop at first and then remaining oil was added. Packaging was done in already hygienically cleaned bottles. The product was stores under controllable conditions. During the storage period the product was analyzed for moisture, crude protein, total ash, crude fat, and acidity. The sensory evaluation of the product was also made when stored under controlled conditions. The result of the investigation was statistically analyzed and interpreted. The present project was carried out to study the effect of corn oil on the different quality characteristics of mayonnaise. Different concentrations of corn oil were used to prepare mayonnaise samples. The mayonnaise samples were prepared by using 235 ml, 240 ml, 245 ml, 250 ml and 255 ml of corn oil. Theses samples were tested for chemical properties like moisture, crude protein, crude fat, total ash, peroxide value and acidity. Among the sensory characteristics it was evaluated for its taste, texture, flavor and overall acceptability during 40 days of storage period. The test was made after 10 days interval up to 40 days. Among chemical characteristics the effect of different oil concentration was non significant for fat and acidity. While as sensory characteristics were concerned color, flavor, taste, texture and overall acceptability decreased by increasing oil concentration. The last result was shown by the mayonnaise sample prepared by using 235 ml of corn oil. The concentration of 235 ml of corn oil showed good quality attributes especially with respect to its sensory evaluation such as color, taste, texture, flavor and overacceptibility of mayonnaise. Mayonnaise prepared by using 235 ml of corn oil also showed good emulsion stability than others.

Keywords:
mayonnaise Phsio-chemical properties corn oil sensory evaluation

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  AOAC.1990. Official method of analysis. The Association of Analytical Chemists.15th Ed.Arlington, USA.
 
[2]  Artemova, E.N.1997. A new mayonnaise preparation. Shakharnaya, Sevkia.12-22.
 
[3]  Dimic,E., J.Turkulo, R.Schubert, G.Flachowsky, R.Bitsch and G.Jkris.1999. quality and nutritional value of the mayonnaise. Symposium Jena-Thuingen, Germany22-23sep., pp.41-46.
 
[4]  Kolyoubi,M.H., M.Moustafa and A.E.A Rashid.1994.Rheological properties of mayonnaise as affected by different oils. Annals of agri.Sci. Moshtohar, 32(2)923-932.
 
[5]  Larmond, 1987 observed the storage based on the quality characteristics of salad dressing and mayonnaise. Dictionary of Food and Nutrition 415-418.
 
[6]  Lee,Y.Y.2001 Effect of size distribution of oil particles with emulsifier and stabilizer on the emulsion stability of mayonnaise. Korean, J.Food Sci.Nutr.30 (2):204-209.
 
[7]  Mistry, B.S and D.B min 1993.shelf life of mayonnaise and salad dressings. NewYork,U.S.A.Elsevier.vol.33, p.409-450.
 
[8]  Potter, N.N. and J.H Hotchkiss.1995. Food Science.5th ed.Chapman and Hall, New York.
 
[9]  Steel, R.G.D., J.H torrie.D Duckey.1996.principales and procedures of statistics. 3rded.McGraw Hill Book Co.Inc., New York, USA.
 
[10]  Sharma J.L and S.Caralli.1998. A Dictionary of food and nutrition.CBS Pub and distributors, New Dehli,India.