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VOL. 8, ISSUE 4 (2023)
Studies on standardization and preparation of flavoured mayonnaise
Authors
Kokani Ranjeet Chunilal, Gaurav Radhakisan Lokhande
Abstract
Mayonnaise is an oil in water emulsion and egg
components are its emulsifier. Study of preparation of Flavoured mayonnaise was
done by using soya milk, oil and other ingredients. In this research
application of soya milk to stabilize mayonnaise was studied. Egg was replaced with
soya milk and microstructure, stability, colour, viscosity and sensory analysis
were performed. Firstly, the flavoured mayonnaise was prepared using soya milk,
aloe vera gel, oil and other ingredients. Physio-chemical analysis were carried
were the results showed that mayonnaise prepared was slightly yellow/white in
colour with smooth/shiny texture and it consists of moisture content with
47.37g, Ash content 0.70g, protein content 1.12g, fat 46.69g and carbohydrate
content was found to be 4.11g. Energy values was found to be 291.54 Kcal and
dietary fibre 0.07g respectively. Sensory evaluation of Flavoured Mayonnaise
was carried out & score recorded was T3 sample observed higher score of
colour, texture, appearance and taste. Sample T3 like very much having more
good taste and texture content was selected for further study. Sample T3 was
observed higher score fallowed by T1 and T2 samples. The sample was stored in a
plastic bottle for 30 days in Refrigerator.
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Pages:30-33
How to cite this article:
Kokani Ranjeet Chunilal, Gaurav Radhakisan Lokhande "Studies on standardization and preparation of flavoured mayonnaise". International Journal of Food Science and Nutrition, Vol 8, Issue 4, 2023, Pages 30-33
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