Optimization and shelf-life evaluation of mayonnaise like paste prepared using avocado pulp

Abstract

The purpose of this study was to analyze the use of avocado pulp in place of egg yolk in the preparation of a mayonnaise-like paste. Eight formulations of mayonnaise were obtained with avocado pulp ranging from 51.2 to 70% and sunflower oil ranging from 30 to 48.68%, with all other constituents remaining constant. Sensory evaluation revealed that the mayonnaise made from 55% avocado pulp and 45% sunflower oil was the best when compared to marketed products in terms of sensory evaluation, proximate analysis, microbiological analysis, acid value, and peroxide value. The optimized product was superior in terms of color and overall acceptability than the control sample (P < 0.05). The chemical analysis, i.e., the moisture, fat, protein, ash and carbohydrate contents were found to be 40.54%, 51.1%, 1.22%, 1.71% and 6.23%, respectively, for the optimized product and 26.41%, 66.22%, 0.34%, 1.11% and 6.33%, respectively, for the control sample. Total plate count and yeast and mold count (cfu/g) were found to be 170.3 and 89.33, respectively, for the optimized product and 160.67 and 84, respectively, for the control product. There was an increase in both acid value and peroxide value at all temperatures during storage but a lower increase was found in the sample stored at 25°C. Using the accelerated shelf life technique, the shelf life of optimized mayonnaise like paste based on acid value was found to be 61 days, 41 days and 13 days at 25°C, 40°C and 50°C, respectively. Similarly, the shelf life based on peroxide value was found to be 35 days, 20 days and 12 days at 25°C, 40°C and 50 °C, respectively. Avocado incorporated mayonnaise with acceptable sensory quality and good spreadability can be prepared. Determinations of acid and peroxide values were carried out at regular intervals, ranging from 5 days to 30 days during the storage of mayonnaise. No chemical analysis was done for longer than 30 days, and also no microbiological analysis was performed for the entire storage period; these analyses would be necessary in further research to confirm the shelf life of mayonnaise.