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Valorisation of virgin coconut oil application in mayonnaise production as functional Ingredient

Mayonnaise is favourable by large number of consumers due to the pleasant taste that can enhance the appetite. However, several commercial mayonnaises are produced by using high concentrations of oil that may cause high threats of developing several diseases due to the link to health issues. On the...

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Main Authors: Muhialdin, Belal J., Ley, Li Ying, Farouk, Abd-ElAziem, Meor Hussin, Anis Shobirin
Format: Article
Language:English
Published: Science and Education Publishing 2019
Online Access:http://psasir.upm.edu.my/id/eprint/82705/1/Valorisation%20of%20virgin%20coconut%20oil%20application%20in%20mayonnaise%20production%20as%20functional%20Ingredient.pdf
http://psasir.upm.edu.my/id/eprint/82705/
http://www.sciepub.com/journal/JFNR
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spelling my.upm.eprints.827052020-09-11T00:45:14Z http://psasir.upm.edu.my/id/eprint/82705/ Valorisation of virgin coconut oil application in mayonnaise production as functional Ingredient Muhialdin, Belal J. Ley, Li Ying Farouk, Abd-ElAziem Meor Hussin, Anis Shobirin Mayonnaise is favourable by large number of consumers due to the pleasant taste that can enhance the appetite. However, several commercial mayonnaises are produced by using high concentrations of oil that may cause high threats of developing several diseases due to the link to health issues. On the other hand, oils known for health promoting properties such as virgin coconut oil are underutilized even though having high potential as plant-based alternative healthy oil that can be used in mayonnaise production. In this study, virgin coconut oil was used to partially and/or fully replace soybean oil that is commonly used in mayonnaise production. Three mayonnaise samples were prepared by using three oil combinations including 100% virgin coconut oil, 50%:50% soybean oil:virgin coconut oil and 100% soybean oil. The antioxidant activity, physiochemical properties, lipid profile and sensory evaluation of the mayonnaise samples were determined by using standard methods. The results showed significantly higher antioxidant activity for the mayonnaise sample prepared with 100% virgin coconut oil in comparison to other two samples. No significant differences were observed for the physical properties including pH and colour. However, 100% virgin coconut oil mayonnaise sample had the largest droplet size, lowest texture firmness and lowest viscosity among the samples. The sensory evaluation demonstrated higher preference to the 100% soybean oil mayonnaise that scored total of 7.050, while the 100% virgin coconut oil mayonnaise scored 5.57 for overall acceptability. The findings of this study demonstrated high potential for using virgin coconut oil in mayonnaise production to improve the quality and the biological functions of the product while maintaining the organoleptic properties. Science and Education Publishing 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/82705/1/Valorisation%20of%20virgin%20coconut%20oil%20application%20in%20mayonnaise%20production%20as%20functional%20Ingredient.pdf Muhialdin, Belal J. and Ley, Li Ying and Farouk, Abd-ElAziem and Meor Hussin, Anis Shobirin (2019) Valorisation of virgin coconut oil application in mayonnaise production as functional Ingredient. Journal of Food and Nutrition Research, 7 (1). pp. 65-70. ISSN 2333-1119 http://www.sciepub.com/journal/JFNR 10.12691/jfnr-7-1-8
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/
language English
description Mayonnaise is favourable by large number of consumers due to the pleasant taste that can enhance the appetite. However, several commercial mayonnaises are produced by using high concentrations of oil that may cause high threats of developing several diseases due to the link to health issues. On the other hand, oils known for health promoting properties such as virgin coconut oil are underutilized even though having high potential as plant-based alternative healthy oil that can be used in mayonnaise production. In this study, virgin coconut oil was used to partially and/or fully replace soybean oil that is commonly used in mayonnaise production. Three mayonnaise samples were prepared by using three oil combinations including 100% virgin coconut oil, 50%:50% soybean oil:virgin coconut oil and 100% soybean oil. The antioxidant activity, physiochemical properties, lipid profile and sensory evaluation of the mayonnaise samples were determined by using standard methods. The results showed significantly higher antioxidant activity for the mayonnaise sample prepared with 100% virgin coconut oil in comparison to other two samples. No significant differences were observed for the physical properties including pH and colour. However, 100% virgin coconut oil mayonnaise sample had the largest droplet size, lowest texture firmness and lowest viscosity among the samples. The sensory evaluation demonstrated higher preference to the 100% soybean oil mayonnaise that scored total of 7.050, while the 100% virgin coconut oil mayonnaise scored 5.57 for overall acceptability. The findings of this study demonstrated high potential for using virgin coconut oil in mayonnaise production to improve the quality and the biological functions of the product while maintaining the organoleptic properties.
format Article
author Muhialdin, Belal J.
Ley, Li Ying
Farouk, Abd-ElAziem
Meor Hussin, Anis Shobirin
spellingShingle Muhialdin, Belal J.
Ley, Li Ying
Farouk, Abd-ElAziem
Meor Hussin, Anis Shobirin
Valorisation of virgin coconut oil application in mayonnaise production as functional Ingredient
author_facet Muhialdin, Belal J.
Ley, Li Ying
Farouk, Abd-ElAziem
Meor Hussin, Anis Shobirin
author_sort Muhialdin, Belal J.
title Valorisation of virgin coconut oil application in mayonnaise production as functional Ingredient
title_short Valorisation of virgin coconut oil application in mayonnaise production as functional Ingredient
title_full Valorisation of virgin coconut oil application in mayonnaise production as functional Ingredient
title_fullStr Valorisation of virgin coconut oil application in mayonnaise production as functional Ingredient
title_full_unstemmed Valorisation of virgin coconut oil application in mayonnaise production as functional Ingredient
title_sort valorisation of virgin coconut oil application in mayonnaise production as functional ingredient
publisher Science and Education Publishing
publishDate 2019
url http://psasir.upm.edu.my/id/eprint/82705/1/Valorisation%20of%20virgin%20coconut%20oil%20application%20in%20mayonnaise%20production%20as%20functional%20Ingredient.pdf
http://psasir.upm.edu.my/id/eprint/82705/
http://www.sciepub.com/journal/JFNR
_version_ 1677783020254265344
score 13.211869

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