Abstract:
Mayonnaise is a sauce or a dressing, mostly used in salad and sandwich preparations
which is favored by people worldwide. The production process of mayonnaise
involves higher concentrations of oils and commercially used oils like soybean oil
are linked with negative health effects. Virgin coconut oil (VCO) is a well-known
healthy edible oil worldwide with no reported tangible value addition in the food
industry. Therefore, the study focused on development of a novel mayonnaise using
VCO and analysis of its physico-chemical parameters. Different mayonnaise samples
were prepared using trial and error method and the best samples were determined
for their chill-thaw stability. Stable samples were organoleptically evaluated using a
panel of judges and the selected best sample was compared with two control
samples for sensory parameters. The physico-chemical parameters of the best
sample were determined using the standard methods. Shelf life analysis was
conducted to determine the changes of the mayonnaise quality parameters (pH
value, color, density, acid value, peroxide value, total plate count) under two
conditions (presence and absence of additives) over three temperature ranges; (30
C , 4 C , 35 C). Results of the sensory evaluation indicated that the VCO
mayonnaise was better than the control samples except for spreadability and the
physico-chemical parameters were in accepted ranges. The shelf life analysis
demonstrated that the evaluated parameters of samples under two conditions; in 30
C and 4 C showed no significant difference (>0.05) and the samples could be
stored up to a one-month period. Shelf life parameters of samples under incubated
temperature conditions changed significantly (<0.05) and shelf life of the samples
with and without additives extends up to three and two-weeks period, respectively.
Therefore, the research study concludes that; a novel and chill- thaw stable
mayonnaise with desirable quality parameters could be developed as a value-added
product using virgin coconut oil and modifications are required to achieve higher
stability and longer shelf life under different storage conditions.
