Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser

N. A. Ab Karim, . and H. M. Abd Hadi, . and M. Mat Yusoff, . and N. S. Samsuri, . and Ismail-Fitry M. R., . Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser. pp. 764-775. ISSN 22317546

The present work formulated value-added mayonnaises based on red palm olein (RPOL) with improved physical properties and structural stability using a high-shear homogeniser (H-mayonnaise) as compared to the use of a lab-scale mixer (M-mayonnaise). The fat portions of the mayonnaises were blends of palm olein and RPOL at different ratios of 100:0 75:25 and 50:50. The H-mayonnaises exhibited significantly smaller (p 0.05) droplet size (448.95 - 515.61 vs 532.44 - 672.37 m) and amount of separated oil (0.00 - 1.83 vs 16.83 - 42.68) with more intact structure than M-mayonnaises. As the RPOL was increased from 0 to 50 (w/w) significant decrease (p 0.05) was observed in the L value (M- 74.80 to 64.76; H- 77.73 to 70.64) while both the a (M- -1.61 to 15.22; H- -1.49 to 11.49) and b (M- 28.37 to 59.64; H- 25.34 to 55.13) values increased in palm-based M- and H-mayonnaises. However the fat portions had no significant effect on water activity droplet size and the amount of separated oil. All H-mayonnaises had higher storage modulus (G values) which highlighted greater mechanical rigidity and solid-like texture than M-mayonnaises. Different RPOL contents had no significant effect on the sensory acceptability of H-mayonnaises except for the colour properties and overall acceptability. Overall the physical properties and structural stability of RPOL-based mayonnaises were significantly improved by high-shear homogenisation relative to the use of a lab-scale mixer while their sensory acceptance was comparable with mayonnaise prepared using soybean oil. Findings reported herein highlighted the potential development of mayonnaise based on RPOL for commercialisation purposes. There is also a potential for continuous demand of RPOL which could help to sustain its production thus benefiting both the food and agricultural sectors.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(04)%202022/04%20-...

Abstract

The present work formulated value-added mayonnaises based on red palm olein (RPOL) with improved physical properties and structural stability using a high-shear homogeniser (H-mayonnaise) as compared to the use of a lab-scale mixer (M-mayonnaise). The fat portions of the mayonnaises were blends of palm olein and RPOL at different ratios of 100:0 75:25 and 50:50. The H-mayonnaises exhibited significantly smaller (p 0.05) droplet size (448.95 - 515.61 vs 532.44 - 672.37 m) and amount of separated oil (0.00 - 1.83 vs 16.83 - 42.68) with more intact structure than M-mayonnaises. As the RPOL was increased from 0 to 50 (w/w) significant decrease (p 0.05) was observed in the L value (M- 74.80 to 64.76; H- 77.73 to 70.64) while both the a (M- -1.61 to 15.22; H- -1.49 to 11.49) and b (M- 28.37 to 59.64; H- 25.34 to 55.13) values increased in palm-based M- and H-mayonnaises. However the fat portions had no significant effect on water activity droplet size and the amount of separated oil. All H-mayonnaises had higher storage modulus (G values) which highlighted greater mechanical rigidity and solid-like texture than M-mayonnaises. Different RPOL contents had no significant effect on the sensory acceptability of H-mayonnaises except for the colour properties and overall acceptability. Overall the physical properties and structural stability of RPOL-based mayonnaises were significantly improved by high-shear homogenisation relative to the use of a lab-scale mixer while their sensory acceptance was comparable with mayonnaise prepared using soybean oil. Findings reported herein highlighted the potential development of mayonnaise based on RPOL for commercialisation purposes. There is also a potential for continuous demand of RPOL which could help to sustain its production thus benefiting both the food and agricultural sectors.

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Item Type:	Article
AGROVOC Term:	Palm oils
AGROVOC Term:	Mayonnaise
AGROVOC Term:	Homogenization
AGROVOC Term:	Mixing
AGROVOC Term:	Physical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Mechanical properties
AGROVOC Term:	Colour
AGROVOC Term:	Commercialization
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10818

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