Abstract
Mayonnaise is a popular sauce solid like sauce obtained typically obtained from the ingredients; vegetable oil, vinegar, egg yolk, and salt. For mayonnaise production, vegetable oils with low costs are preferred. Extra virgin olive oil (EVOO), despite its high cost, is unique in that it has some very exceptional nutri-tional and sensorial properties and positive health-promoting effects. However, EVOO mayonnaises pose some challenges in preparation and particularly in maintaining their stability for elevated periods. This study explored some options that could extend the shelf life of mayonnaise prepared from EVOO. For this purpose, two different stabilizers sodium alginate and gellan gum at two different concentrations (0.1% and 0.2%) were added to mayonnaise formulations, additionally, ultrasound was applied at two different powers (40% and 70%) for 2 min. Rheological characterization revealed that all mayonnaise samples displayed a pseudoplastic behaviour which is desirable in condiments like mayonnaise. Particle size measurements revealed that oil particle diameters ranged between 2.1-25.5 µm. Real-time and accelerated emulsion stability measurements were in line with each other. According to these, sodium alginate resulted in mayonnaise with the highest physical stability. Real-time emulsion stability measurements revealed that all samples except control maintained their physical stability up to 20 days after preparation.
Publisher
Canakkale Onsekiz Mart University