Comparative Studies On Mayonnaise Produced From African Elemi Oil, Soybean Oil And Olive Oil:- Ukpong, Peace A

ABSTRACT

 This study evaluated the quality ofmayonnaise made from atili fruit oil, soybean oil and olive oil. The physiochemical properties ofthe oils showed that the acid value, iodine value, peroxide value, saponification value, specific gravity, smoke point, flash point and fire point ranged from 1.87 - 12.80 mgKOH/g, 57.86 - 98.03 g/100 g, 2.00 - 2.60 meq/kg, 197.36 - 221.57 mgKOH/g, 0.826 - 0.904, 163 - 251 °C, 176.00 - 330.50 °C and 212.50 - 357.50 °C, respectively. The proximate composition of the mayonnaise samples showed that the moisture content ranged from 13.90 - 14.80%. The ash content ranged from 0.28 - 0.35%. Fat, protein and carbohydrate content ranged from 69.93 - 70.50% and 11.02 - 11.54% respectively. The physiochemical properties of the mayonnaise samples revealed that the acid value of the samples ranged 3.37 - 6.98 mgKOH/g, peroxide value ranged 2.72 to 3.60 meq/kg, iodine value ranged 36.70 - 78.65 mgKOH/g. the vitamin E content ofthe sample was within the range of 131.65 - 236.55mg/kg, while the viscosity ranged 27.20 to 39.10 pa.s. The total viable load count recorded ranged from 8.00 to 14.0 xlO3 before storage and 18.0 to 36.5 xlO3 after storage, while total fungal load count ranged from 13.0 to 30.0 x 103 before storage and 24.0 - 43.0 x 103 after storage. Coliform was not detected in the mayonnaise samples. The sensory scores recorded showed that soybean oil mayonnaise was the most acceptable. However, there was significant (P<0.05) difference in the score obtained for atili and olive oil mayonnaise