Development of Mayonnaise Incorporated with Flaxseed Oil

Abstract

This study was development of mayonnaise was carried out at the Parul university of Applied Sciences, Parul University, Vadodra. Traditional mayonnaise is manufactured with soybean oil (SBO) and egg-yolk containing ingredients. Flaxseed oil, a healthy lipid source, has cholesterol-lowering effects, and could be used to replace SBO in mayonnaise preparation. To take advantage of the health benefits associated with flaxseed oil, food products containing flaxseed oil need to be developed and characterized. Mayonnaise-type spreads containing flaxseed oil were developed using a constrained mixture design. The quality of the mayonnaise was characterized through the development of sensory descriptors and determination of several physicochemical properties. A sensory descriptive language was developed that covers a lexicon that can potentially be used for a detailed descriptive analysis. Color, pH and viscosity. Its specifications were effectively determined Color parameters were not changed with time. pH was found to be directly proportional to Skimmed milk powder content in the product and did not change over time. Mayonnaise-type spreads containing flaxseed oil and skimmed milk powder concentrate was successfully developed.