SENSORY PROPERTIES OF HOMEMADE AND INDUSTRIAL MAYONNAISE

1st International Symposium On Biotechnology (2023),  [439-444]

AUTHOR(S) / АУТОР(И): Jasmina Tahmaz, Amra Sejfić, Enver Karahmet, Sabina Operta, Senita Isaković

E-MAIL: j.tahmaz@ppf.unsa.ba

Download Full Pdf   

DOI: 10.46793/SBT28.439T

ABSTRACT / САЖЕТАК:

The aim of this study was to investigate sensory properties of industrial and homemade mayonnaise. Results showed that homamade mayonnaise contained higher level of oil, NaCl and egg yolk. Industrial mayonnaise had slightly higher scores for all sensory properties and overall acceptability. Mayonnaise samples have scores between 5.21 and 8.57 with no samples rated as unacceptable. Homemade mayonnaise vs. industrial samples had following average values: fat 71.08% vs. 67.20%, egg yolk 18.28 vs. 4.74% and NaCl 2.17% vs. 1.17%, overall acceptability scores 6.90 vs. 7.31.  The best sensory properties have Thomy classic mayonnaise and homemade sample with 250 mLof oil, 2 egg yolks and lemon juice.

KEYWORDS / КЉУЧНЕ РЕЧИ:

Mayonnaise, low fat, sensory properties, egg yolk, consistency

REFERENCES / ЛИТЕРАТУРА:

  • Amin M.H.H., Elbeltagi A.E., Mustafa M., Khalil A.H. (2014). Development of low fat mayonnaise containing different types and levels of hydrocolloid gum. Journal of Agroalimentary Processes and Technologies 20 (1): 54-63.
  • Ayola Mathew O., Alabi M., Aderemi F., Oguntunji A. (2016). Relationship of temperature and length of storage on pH of internal content of chicken table egg in humid tropics. Biotechnology in Animal Husbandary 32 (3): 285-296.
  • Codex Alimentarius (1995). Report of the 14th Session of the Codex Cimmittee on the fats and oils. FAO UN, WHO. 
  • Codex Alimentarius (1989). Codex standard for mayonnaise, Codexstan 168.
  • El-Bostany A., Nahla A., Gafaar A.M., Salem A.A. (2011). Development of light mayonnaise formula using carbohydrate-based fat replacement. Australian Journal of Basic and Applied Sciences 5 (9): 673-682.
  • Flamminii F., Di Mattia C.A., Sacchetti G., Neri L., Mastrocola D., Pittia P. (2020). Physical and sensory properties of mayonnaise enriched with encapsulated olive leave phenolic extract. Foods 2020 9, 997: 1-12.
  • Karas R., Skvarča M., Žlender B. (2022). Sensory quality of standard and light mayonnaise during storage. Food Technol and Biotechnol 40(2)119-129.
  • Metri-Ojeda J., Ramirez-Rodrigues M., Rosas-Ordonez L., Baigis-Allende D. (2022). Development and characterisation of low fat mayonnaise sald dressings based on Arthrosphira platensis protein concentrate and sodium alginate. Applied Sciences 12, 7456: 1-17.
  • Mousakhani-Ganjeh H., Goli M. (2021). Textural and sensory properties of reduced-fat mayonnaise prepared with pre-gelatinized cornstarch and farsigum. Journal of Research and Innovation Food Science and Technology 9(4): 363-374.
  • Pazhvand R., Khavarpour M. (2019). Rheological, physical and sensory properties of mayonnaise formulated with sesame oil. Journal of Food Biosciences and Technology, Islamic Azad University 9(1): 35-44.
  • Pradhananga M., Adhikari B. (2015). Sensory and quality evaluation of mayonnaise and its effect on storage stability. Sunsari Technical College Journal 2 (1):48-53.
  • Pravilnik o jestivim biljnim uljima, jestivim mastima i majonezama (2011). Službeni glasnik BiH 21/2011.
  • Pravilnik o kvalitetu i drugim zahtijevima za jestiva biljna ulja i masti, margarine, majonez i srodne proizvode (2013). Službeni glasnik RS 43/2013.
  • Rukke E-O., Schuller R.B. (2019). Rheological properties of different types of mayonnaise. Annual Transactions of the Nordic Rheology Society 27: 165-171.
  • Satriawan T.U., Evanuarini H., Thohari I. (2022). Physicochemical quality of low fat mayonnaise using whey protein concentrate. E3S Web of Conferences 335, 00021 The 2nd ICESAI 2021: 1-6.