Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
The objectives of this study are the production of mayonnaise from groundnut and soya oils and the determination of the storage stability of the mayonnaise by monitoring the development of rancidity and increase in peroxide values. Mayonnaise was prepared from groundnut and soya oils with the level of oils varied from 65-78%. The mayonnaise produced was stored for a period of 6 weeks and then analyzed for changes in free fatty acid (FFA) and peroxide values. The results showed that on storage the peroxide values of the mayonnaise products increased. This shows their susceptibility to go rancid with time. It was also found out that the 65 and 78% soya oil mayonnaise had shelf-life of 40 days and 32 days, respectively while the 65 and 78% groundnut oil mayonnaise had shelf-life of 34 days and 26 days in that order at room temperature. Sensory evaluation carried out by a team of panelists on the mayonnaise products showed that mayonnaise produced from 65% soya and groundnut oils was more preferred to that produced from 78% soya and groundnut oils.
How to cite this article:
Ogbonnaya Chukwu and Yahaya Sadiq . Storage Stability of Groundnut Oil and Soya Oil-Based Mayonnaise.
DOI: https://doi.org/10.36478/jftech.2008.217.220
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2008.217.220