Abstract:
Mayonnaise available in the market usually contains 70-80% oil which is a major reason of causing many health problems i.e. cardiovascular diseases and obesity etc. This research was conducted to make a low-fat mayonnaise with less than 36% of oil. The objective of the study was to develop a stable low-fat mayonnaise using healthier ingredients at lower cost than the traditional mayonnaise. Different ingredients such as rice bran oil for its low fat characteristics, cinnamon essential oil for its flavor and antimicrobial activity, while starches and gums to retain its stability. Four treatments were prepared with same concentration of rice bran oil but with different concentration of cinnamon essential oil i.e. T0 (0%), T1 (0.1%), T2(0.2%) and T3(0.3%). All the treatments were analyzed on the basis of their physicochemical properties, stability, microbial contamination and sensory properties to determine the best treatment. All the treatments were kept in the HDPE jars at refrigeration temperature (<4?) and several parameters like sensory quality, moisture, fat, ash, stability and microbial contamination were examined after the interval of every 10 Days over the period of 30 Days. It was observed that pH decreased, acidity increased while emulsion stability, moisture content, ash content remained the same, with very minute changes. The results concluded that T2 with 0.2% Cinnamon essential oil incorporation gave the best results for most of the physicochemical properties and sensory attributes that increased its overall acceptability. This research leads toward the development of low-fat Mayonnaise with improved nutritional properties and enhanced shelf life.
Page(s):
350-350
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
sensory attributes
,
shelf stability
,
Light Mayonnaise
,
Cinnamon Essential Oil