Physico-chemical and Rheological Characterization of Mayonnaise with Orange Juice Incorporation

Lim, Wen Jen (2019) Physico-chemical and Rheological Characterization of Mayonnaise with Orange Juice Incorporation. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Mayonnaise is the most popular and extensively used dressing in sandwiches and composed salads in the world today. Mayonnaise is an acidic oil-in-water (O/W) based emulsion, which was stabilized by egg yolk, could be preferred for orange juice incorporation. Almost no reports are available in the literature regarding the incorporation of orange juice in (O/W) based emulsion. The objectives of this research are i) to develop an oil-in-water based emulsion with orange juice incorporation and ii) to study the effect of incorporation of orange juice on physico-chemical properties and rheological characterization of mayonnaise. In this study, control mayonnaise without orange juice was prepared and used as the standard of reference. The quality characteristics of mayonnaise with orange juice incorporation will be measured including physico-chemical properties (creaming index, droplet size measurement, pH, proximate analysis, peroxide value and Vitamin C content). Rheological measurements including amplitude sweep, frequency sweep and viscosity will be measured by rotational rheometer. The results showed that there was significant difference (P<0.05) between orange juice-based mayonnaise in term of pH (3.66 ± 0.01) as compared to the control mayonnaise; however, there was no significant difference (P>0.05) between orange juice-based mayonnaise in term of vitamin C content as compared to control sample which were 0.32 mg and 0.24 mg ascorbic acid in 100 g, respectively. In general, orange juice-based mayonnaise does not have significant differences (P>0.05) in terms of physico-chemical and rheological properties such as viscosity, particle size, creaming index, peroxide value and proximate contents. Further, this study provides in-depth information on utilization of orange juice (O/W) based emulsion mayonnaise for future exploitation by the food industry. KEY WORDS: Mayonnaise, oil-in-water based emulsion, physico-chemical, r heological properties