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Development of carotenoid‐rich mayonnaise using Carotino oil
Author(s) -
Haniff Muniraa,
Yahaya Siti Aisyah,
Aziz Nurul Shahirah,
Wan Mustapha Wan Aida,
SofianSeng NoorSoffalina,
Rahman Hafeedza Abdul,
Mohd Razali Noorul Syuhada,
Lim Seng Joe
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14688
Subject(s) - carotenoid , food science , peroxide value , chemistry , iodine value , dpph , antioxidant , saponification value , palm oil , saponification , biochemistry
This study was conducted to produce innovative mayonnaise by Carotino oil and subsequently to determine its effect on the oxidative stability as well as sensory acceptance. Mayonnaise sample was formulated by (a) Carotino oil (MC), (b) mixture of palm oil and Carotino oil (MCS), and (c) palm oil (MS)—as control. The samples were then undergone accelerated oxidation test and analyzed for physical, chemical, and sensory attributes. The results show that accelerated oxidation treatment has reduced ( p < .05) the color and viscosity of all mayonnaise. Chemical analysis for MC sample has the lowest iodine value ( p < .05), high saponification value, low peroxide value, highest ( p < .05) carotene content (ppm), and highest antioxidant activity (DPPH assay) ( p < .05). Pearson correlation shows a significantly positive correlation between carotenoid content and antioxidant activity. Consumer test toward the mayonnaise samples showed good sensory results with only a significant difference in color attribute ( p < .05). Practical applications The use of carotenoid‐rich oil (Carotino oil) to replace fat in food products has its advantage, as it increases the oxidative stability of the products. This is due to the fact that carotenoids are natural antioxidants found in palm oil. Aside from that, it provides color distinction toward the new product. The development of carotenoid‐rich mayonnaise in this work demonstrated the potential of such application.