Feasibility of Formulation Functional Mayonnaise with Incorporating Flaxseed Powder

High consumption of some foods and condiments encouraged researchers to use these foods as carrier of functional compounds. The main aim of this research was to evaluate the feasibility of mayonnaise formulation incorporated with flaxseed powder. Flaxseed powder at four levels (4%, 8%, 12% and 16%) was added to low-fat mayonnaise, stored for three months and were compared with control sample. Mayonnaise samples at 4°C and in accelerated state at 55°C were evaluated regarding oil separation and powder settlement. Change in fatty acid profile was determinad by gas chromatography. Acid and peroxide values were also evaluated. Acceptability of all samples was compared by panelists. The obtained results showed that all samples were stable in three months, and there were no oil separation and settlement of flaxseed powder. GC results indicated that by increasing the flaxseed powder, contents of palmetic acid, oleic acid, stearic acid, linoleic acid were decreased but the alpha-linolenic acid had a significant increase. Acid and peroxide values increased during the storage but they were not more than 0.29 (mg KOH/g oil) and 2.07 (meq O2/kg oil), and were in normal range. The average of panelist's scores indicated that treatment with 8% flaxseed was more acceptable among samples. Conclution: Mayonnaise is a good carrier for flaxseed powder, and by addition of flaxseed powder to the mayonnaise formulation, it is possible to produce product with suitable quality and fortified with essential fatty acids.