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Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser

The present work formulated value-added mayonnaises based on red palm olein (RPOL) with improved physical properties and structural stability using a high-shear homogeniser (H-mayonnaise) as compared to the use of a lab-scale mixer (M-mayonnaise). The fat portions of the mayonnaises were blends of p...

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Main Authors: Samsuri, N. S., Abd Hadi, H. M., Ismail Fitry, M. R., Ab Karim, N. A., Mat Yusoff, M.
Format: Article
Published: Faculty of Food Science Technology, Universiti Putra Malaysia 2022
Online Access:http://psasir.upm.edu.my/id/eprint/101818/
http://www.ifrj.upm.edu.my/volume-29-2022.html
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spelling my.upm.eprints.1018182024-04-30T06:55:54Z http://psasir.upm.edu.my/id/eprint/101818/ Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser Samsuri, N. S. Abd Hadi, H. M. Ismail Fitry, M. R. Ab Karim, N. A. Mat Yusoff, M. The present work formulated value-added mayonnaises based on red palm olein (RPOL) with improved physical properties and structural stability using a high-shear homogeniser (H-mayonnaise) as compared to the use of a lab-scale mixer (M-mayonnaise). The fat portions of the mayonnaises were blends of palm olein and RPOL at different ratios of 100:0, 75:25, and 50:50. The H-mayonnaises exhibited significantly smaller (p < 0.05) droplet size (448.95 - 515.61 vs 532.44 - 672.37 μm) and amount of separated oil (0.00 - 1.83 vs 16.83 - 42.68%) with more intact structure than M-mayonnaises. As the RPOL was increased from 0 to 50% (w/w), significant decrease (p < 0.05) was observed in the L* value (M-, 74.80 to 64.76; H-, 77.73 to 70.64), while both the a* (M-, -1.61 to 15.22; H-, -1.49 to 11.49) and b* (M-, 28.37 to 59.64; H-, 25.34 to 55.13) values increased in palm-based M- and H-mayonnaises. However, the fat portions had no significant effect on water activity, droplet size, and the amount of separated oil. All H-mayonnaises had higher storage modulus (G’ values), which highlighted greater mechanical rigidity and solid-like texture than M-mayonnaises. Different RPOL contents had no significant effect on the sensory acceptability of H-mayonnaises, except for the colour properties and overall acceptability. Overall, the physical properties and structural stability of RPOL-based mayonnaises were significantly improved by high-shear homogenisation relative to the use of a lab-scale mixer, while their sensory acceptance was comparable with mayonnaise prepared using soybean oil. Findings reported herein highlighted the potential development of mayonnaise based on RPOL for commercialisation purposes. There is also a potential for continuous demand of RPOL which could help to sustain its production, thus benefiting both the food and agricultural sectors. Faculty of Food Science Technology, Universiti Putra Malaysia 2022 Article PeerReviewed Samsuri, N. S. and Abd Hadi, H. M. and Ismail Fitry, M. R. and Ab Karim, N. A. and Mat Yusoff, M. (2022) Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser. International Food Research Journal, 29 (4). 764 - 775. ISSN 2231-7546 http://www.ifrj.upm.edu.my/volume-29-2022.html 10.47836/ifrj.29.4.04
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description The present work formulated value-added mayonnaises based on red palm olein (RPOL) with improved physical properties and structural stability using a high-shear homogeniser (H-mayonnaise) as compared to the use of a lab-scale mixer (M-mayonnaise). The fat portions of the mayonnaises were blends of palm olein and RPOL at different ratios of 100:0, 75:25, and 50:50. The H-mayonnaises exhibited significantly smaller (p < 0.05) droplet size (448.95 - 515.61 vs 532.44 - 672.37 μm) and amount of separated oil (0.00 - 1.83 vs 16.83 - 42.68%) with more intact structure than M-mayonnaises. As the RPOL was increased from 0 to 50% (w/w), significant decrease (p < 0.05) was observed in the L* value (M-, 74.80 to 64.76; H-, 77.73 to 70.64), while both the a* (M-, -1.61 to 15.22; H-, -1.49 to 11.49) and b* (M-, 28.37 to 59.64; H-, 25.34 to 55.13) values increased in palm-based M- and H-mayonnaises. However, the fat portions had no significant effect on water activity, droplet size, and the amount of separated oil. All H-mayonnaises had higher storage modulus (G’ values), which highlighted greater mechanical rigidity and solid-like texture than M-mayonnaises. Different RPOL contents had no significant effect on the sensory acceptability of H-mayonnaises, except for the colour properties and overall acceptability. Overall, the physical properties and structural stability of RPOL-based mayonnaises were significantly improved by high-shear homogenisation relative to the use of a lab-scale mixer, while their sensory acceptance was comparable with mayonnaise prepared using soybean oil. Findings reported herein highlighted the potential development of mayonnaise based on RPOL for commercialisation purposes. There is also a potential for continuous demand of RPOL which could help to sustain its production, thus benefiting both the food and agricultural sectors.
format Article
author Samsuri, N. S.
Abd Hadi, H. M.
Ismail Fitry, M. R.
Ab Karim, N. A.
Mat Yusoff, M.
spellingShingle Samsuri, N. S.
Abd Hadi, H. M.
Ismail Fitry, M. R.
Ab Karim, N. A.
Mat Yusoff, M.
Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser
author_facet Samsuri, N. S.
Abd Hadi, H. M.
Ismail Fitry, M. R.
Ab Karim, N. A.
Mat Yusoff, M.
author_sort Samsuri, N. S.
title Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser
title_short Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser
title_full Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser
title_fullStr Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser
title_full_unstemmed Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser
title_sort improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser
publisher Faculty of Food Science Technology, Universiti Putra Malaysia
publishDate 2022
url http://psasir.upm.edu.my/id/eprint/101818/
http://www.ifrj.upm.edu.my/volume-29-2022.html
_version_ 1800093768663171072
score 13.211869

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