The influence of virgin red palm oil on the physical and textural properties of various vegetable full-fat mayonnaise
Mayonnaise is a type of semi-solid oil in water emulsion containing vegetable oil as the oil phase and egg yolk (emulsifier), vinegar, salt, sugar, and spices (especially mustard) as the water phase. In this study, full-fat mayonnaise is based on various vegetable oils (sunflower oil, sesame oil, an...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Penerbit Universiti Kebangsaan Malaysia
2023
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| Online Access: | http://journalarticle.ukm.my/23330/ http://journalarticle.ukm.my/23330/1/SS%209.pdf |
| _version_ | 1848815817733439488 |
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| author | Wiguna, Bangkit Aji, Galih Kusuma Rachman, Dicki Nasori, Achmad Sofian Muhamaludin, Maryana, Erma Atmaji, Priyo Taniwiryono, Darmono Purwanto, Wahyu Susetyo, Indra Budi Kahfi, Jordan |
| author_facet | Wiguna, Bangkit Aji, Galih Kusuma Rachman, Dicki Nasori, Achmad Sofian Muhamaludin, Maryana, Erma Atmaji, Priyo Taniwiryono, Darmono Purwanto, Wahyu Susetyo, Indra Budi Kahfi, Jordan |
| author_sort | Wiguna, Bangkit |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | Mayonnaise is a type of semi-solid oil in water emulsion containing vegetable oil as the oil phase and egg yolk (emulsifier), vinegar, salt, sugar, and spices (especially mustard) as the water phase. In this study, full-fat mayonnaise is based on various vegetable oils (sunflower oil, sesame oil, and coconut oil). Virgin red palm oil (VRPO), substituting sunflower oil, sesame oil, and coconut oil, was added to the mayonnaise formula as a 0%, 5%, 10%, and 15% bioactive component. The physical properties of the full-fat mayonnaise were investigated by measuring viscosity, pH value, color, and emulsion stability or creaming index. Textural properties including firmness, consistency, and cohesiveness were evaluated using a texture analyzer. This study aimed to identify the effect of adding VRPO to the mayonnaise formula on the physical and textural properties of the vegetable full-fat mayonnaise sample. The result of this study found that the pH value of added VRPO (5, 10, and 15%) in all mayonnaise samples was higher considerably (p<0.05) compared to the mayonnaise without VRPO addition. Moreover, the color of mayonnaise from different vegetable oils when supplemented with VRPO was significantly decreased (p<0.05) in the L* values, indicating a reduction in the lightness. Conversely, there was a significant increase (p<0.05) in the a* values, showing an increase in redness, and b* values that demonstrated an increase in yellowness, in all of the mayonnaise samples when added with the VRPO. This study also highlighted that there was a significant difference (p<0.05) in the texture between all mayonnaise samples, showing that supplemented VRPO in vegetable oils was giving a lower value of firmness and consistency and a higher value of viscosity index. In conclusion, the addition of VRPO increases the physical characteristics such as pH, color (redness and yellowness), and creaming index, as well as reduces the textural features (firmness, and consistency) in full-fat mayonnaise. |
| first_indexed | 2025-11-15T00:56:01Z |
| format | Article |
| id | oai:generic.eprints.org:23330 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:56:01Z |
| publishDate | 2023 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:233302024-04-03T01:05:31Z http://journalarticle.ukm.my/23330/ The influence of virgin red palm oil on the physical and textural properties of various vegetable full-fat mayonnaise Wiguna, Bangkit Aji, Galih Kusuma Rachman, Dicki Nasori, Achmad Sofian Muhamaludin, Maryana, Erma Atmaji, Priyo Taniwiryono, Darmono Purwanto, Wahyu Susetyo, Indra Budi Kahfi, Jordan Mayonnaise is a type of semi-solid oil in water emulsion containing vegetable oil as the oil phase and egg yolk (emulsifier), vinegar, salt, sugar, and spices (especially mustard) as the water phase. In this study, full-fat mayonnaise is based on various vegetable oils (sunflower oil, sesame oil, and coconut oil). Virgin red palm oil (VRPO), substituting sunflower oil, sesame oil, and coconut oil, was added to the mayonnaise formula as a 0%, 5%, 10%, and 15% bioactive component. The physical properties of the full-fat mayonnaise were investigated by measuring viscosity, pH value, color, and emulsion stability or creaming index. Textural properties including firmness, consistency, and cohesiveness were evaluated using a texture analyzer. This study aimed to identify the effect of adding VRPO to the mayonnaise formula on the physical and textural properties of the vegetable full-fat mayonnaise sample. The result of this study found that the pH value of added VRPO (5, 10, and 15%) in all mayonnaise samples was higher considerably (p<0.05) compared to the mayonnaise without VRPO addition. Moreover, the color of mayonnaise from different vegetable oils when supplemented with VRPO was significantly decreased (p<0.05) in the L* values, indicating a reduction in the lightness. Conversely, there was a significant increase (p<0.05) in the a* values, showing an increase in redness, and b* values that demonstrated an increase in yellowness, in all of the mayonnaise samples when added with the VRPO. This study also highlighted that there was a significant difference (p<0.05) in the texture between all mayonnaise samples, showing that supplemented VRPO in vegetable oils was giving a lower value of firmness and consistency and a higher value of viscosity index. In conclusion, the addition of VRPO increases the physical characteristics such as pH, color (redness and yellowness), and creaming index, as well as reduces the textural features (firmness, and consistency) in full-fat mayonnaise. Penerbit Universiti Kebangsaan Malaysia 2023 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/23330/1/SS%209.pdf Wiguna, Bangkit and Aji, Galih Kusuma and Rachman, Dicki and Nasori, Achmad Sofian and Muhamaludin, and Maryana, Erma and Atmaji, Priyo and Taniwiryono, Darmono and Purwanto, Wahyu and Susetyo, Indra Budi and Kahfi, Jordan (2023) The influence of virgin red palm oil on the physical and textural properties of various vegetable full-fat mayonnaise. Sains Malaysiana, 52 (10). pp. 2843-2854. ISSN 0126-6039 https://www.ukm.my/jsm/english_journals/vol52num10_2023/contentsVol52num10_2023.html |
| spellingShingle | Wiguna, Bangkit Aji, Galih Kusuma Rachman, Dicki Nasori, Achmad Sofian Muhamaludin, Maryana, Erma Atmaji, Priyo Taniwiryono, Darmono Purwanto, Wahyu Susetyo, Indra Budi Kahfi, Jordan The influence of virgin red palm oil on the physical and textural properties of various vegetable full-fat mayonnaise |
| title | The influence of virgin red palm oil on the physical and textural properties of various vegetable full-fat mayonnaise |
| title_full | The influence of virgin red palm oil on the physical and textural properties of various vegetable full-fat mayonnaise |
| title_fullStr | The influence of virgin red palm oil on the physical and textural properties of various vegetable full-fat mayonnaise |
| title_full_unstemmed | The influence of virgin red palm oil on the physical and textural properties of various vegetable full-fat mayonnaise |
| title_short | The influence of virgin red palm oil on the physical and textural properties of various vegetable full-fat mayonnaise |
| title_sort | influence of virgin red palm oil on the physical and textural properties of various vegetable full-fat mayonnaise |
| url | http://journalarticle.ukm.my/23330/ http://journalarticle.ukm.my/23330/ http://journalarticle.ukm.my/23330/1/SS%209.pdf |