Development of carotenoid‐rich mayonnaise using Carotino oil
Muniraa Haniff, Siti Aisyah Yahaya, Nurul Shahirah Aziz, Wan Aida Wan Mustapha, Noor‐Soffalina Sofian‐Seng, Hafeedza Abdul Rahman, Noorul Syuhada Mohd Razali, Seng Joe Lim
Abstract
This study was conducted to produce innovative mayonnaise by Carotino oil and subsequently to determine its effect on the oxidative stability as well as sensory acceptance. Mayonnaise sample was formulated by (a) Carotino oil (MC), (b) mixture of palm oil and Carotino oil (MCS), and (c) palm oil (MS)—as control. The samples were then undergone accelerated oxidation test and analyzed for physical, chemical, and sensory attributes. The results show that accelerated oxidation treatment has reduced (p < .05) the color and viscosity of all mayonnaise. Chemical analysis for MC sample has the lowest iodine value (p < .05), high saponification value, low peroxide value, highest (p < .05) carotene content (ppm), and highest antioxidant activity (DPPH assay) (p < .05). Pearson correlation shows a significantly positive correlation between carotenoid content and antioxidant activity. Consumer test toward the mayonnaise samples showed good sensory results with only a significant difference in color attribute (p < .05). Practical applications The use of carotenoid-rich oil (Carotino oil) to replace fat in food products has its advantage, as it increases the oxidative stability of the products. This is due to the fact that carotenoids are natural antioxidants found in palm oil. Aside from that, it provides color distinction toward the new product. The development of carotenoid-rich mayonnaise in this work demonstrated the potential of such application.