ROLE OF SOME VEGETABLE OILS IN MAYONNAISE CHARACTERISTICS

Abstract

This investigation aimed to study the quality and stabil­ ity of mayonnaise as affected by nature and amount of used oil as well as storing temperature. Sunflower, corn, olive oils and palm olein were selected for preparing high calorie (70% oil) and low calorie (40 % oil) mayonnaises. The low caloric products were supplemented by blanched potato puree in order to rigid the high moisture content and providing the suitable consistency. Mayonnaise samples were stored at ambient tem­ perature (20°C:t 5) and refrigerator (5°C :t 2) for 24 weeks, and analyzed at two weeks intervals for their stability rates, extracted lipids characteristics and sensory quality. Sunflower and corn oil enhanced the stability rate of high calorie mayonnaise obtaining the maximum values at the beginning of storage and during storing period. Olive oil was in the second order. Whilst, using sunflower, corn and olive oils in low calorie mayonnaise were parallel and showed high stability rates. With palm olein, both normal and light mayon­ naises had poor stability, they were stable for only 2 weeks or less.

On the other side, mayonnaise which contained olive oil was more sensitive to oxidation followed by sunflower and corn oil samples, while palm olein mayonnaise showed higher oxidative stability. This trend was observed in high and low calorie mayonnaises. However, the oxidative stability of nor­ mal samples was overabundance that of light ones at every storage period.