Viscosity, fat content, total acidity, and antioxidant capacity of reduced-fat mayonnaise made with Watermelon (Citrullus lanatus) rind flour as stabilizer

Abstract

Abstract Reduced-fat mayonnaise should have an oil content of below 70%. In order to improve the quality of reduced-fat mayonnaise, a stabilizer should be included. Watermelon (Citrullus lanatus) rind flour is a fruit waste containing antioxidants, fats, and carbohydrates, and has the potency to be used as an alternative stabilizer for processed food. The objective of this study was to determine the effect of watermelon rind flour on the viscosity, fat content, total acidity, and antioxidant capacity of reduced-fat (50% fat) mayonnaise. A completely randomized design was used in this study. The treatments were 2%, 4%, and 6% of watermelon rind flour addition and replicated four times. The results showed that mayonnaise viscosity, fat content, and antioxidant capacity were significantly affected (P<0.01) by the addition of watermelon rind flour without altering total acidity. In conclusion, the addition of watermelon rind powder at 6% to reduced-fat mayonnaise increased its antioxidant capacity and almost achieved the viscosity of the original (full-fat) mayonnaise.