ABSTRACT
The production and quality assessment of
mayonnaise from blends of African pear (Dacrydoes edulis) pulp oil and soybean
oil was studied. The oils were blended in the following ratio: SO0:DO100,
SO85:DO15, SO75:DO25, SO65:DO35, and SO50:DO5. A commercial oil was used as the
CONTROL. The oil blends were analyzed for quality parameters, while the
mayonnaise samples were assessed for their proximate, physicochemical and
sensory properties. Results of quality parameters of the oil blend showed that
the iodine, peroxide, acid and free fatty acid values ranged from 30.65 to
124.00 g Iodine/I 00g, 2.62 to 3.50 meq O3/kg, 2.57 to 6.85 mg KOH/g, and 1.9 I
to 5.03%. The proximate composition of the mayonnaise samples ranged from 12.65
to 15.04% moisture, 0.37 to 1.34% ash, 20.15 to 28.15% fat, 1.93 to 2.31%
protein and 54.74 to 64.90% carbohydrate. Physicochemical properties ranged
from 4.03 to 4.21 pH, 4.97 to 22.60 mg/I 00g vitamin E, 60.30 to 70.35% total
solids, 28. 70 to 88. JO g Iodine/I 00g iodine value and 24. 70 to 30.13 cP
viscosity. The result of sensory evaluation showed the score for appearance
(6.75 to 7.35), taste (6.45 to 7.40), aroma (6. 70 to 7.65), consistency (6.80
to 8.00), and overall acceptability (7.05 to 8.40). Conclusively, blending
resulted to oil quality properties that were within the limit of Codex
Alimentarius standards except free fatty acid value, with improved proximate
and physicochemical properties (vitamin E, iodine value, and viscosity) of the
mayonnaise samples. Mayonnaise sample SO50:OO50 had the best quality properties
while SO0:DO100 had the best sensory properties with respect to overall
acceptability score.
CONSTANCE, I (2024). "Production and quality assessment of mayonnaise from blends of African pear (Dacrydoes edulis) pulp oil and soybean oil:- Eke, Constance I. Repository.mouau.edu.ng: Retrieved Oct 30, 2024, from https://repository.mouau.edu.ng/work/view/production-and-quality-assessment-of-mayonnaise-from-blends-of-african-pear-dacrydoes-edulis-pulp-oil-and-soybean-oil-eke-constance-i-7-2
IHUOMA, CONSTANCE. ""Production and quality assessment of mayonnaise from blends of African pear (Dacrydoes edulis) pulp oil and soybean oil:- Eke, Constance I" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 16 Jul. 2024, https://repository.mouau.edu.ng/work/view/production-and-quality-assessment-of-mayonnaise-from-blends-of-african-pear-dacrydoes-edulis-pulp-oil-and-soybean-oil-eke-constance-i-7-2. Accessed 30 Oct. 2024.
IHUOMA, CONSTANCE. ""Production and quality assessment of mayonnaise from blends of African pear (Dacrydoes edulis) pulp oil and soybean oil:- Eke, Constance I". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 16 Jul. 2024. Web. 30 Oct. 2024. < https://repository.mouau.edu.ng/work/view/production-and-quality-assessment-of-mayonnaise-from-blends-of-african-pear-dacrydoes-edulis-pulp-oil-and-soybean-oil-eke-constance-i-7-2 >.
IHUOMA, CONSTANCE. ""Production and quality assessment of mayonnaise from blends of African pear (Dacrydoes edulis) pulp oil and soybean oil:- Eke, Constance I" Repository.mouau.edu.ng (2024). Accessed 30 Oct. 2024. https://repository.mouau.edu.ng/work/view/production-and-quality-assessment-of-mayonnaise-from-blends-of-african-pear-dacrydoes-edulis-pulp-oil-and-soybean-oil-eke-constance-i-7-2