Effect of a Mix Soybean Oil, Sunflower Oil and Canola Oil on Oxidative Stabilization and Organoleptic Properties of Low-Fat Mayonnaise

The purpose of this study was to evaluate the effect of various edible oils (soybean, sunflower and canola) at %30 weight using a separate and combination of oils in seven samples on the quality and oxidative degradtaion of low-fat mayonnaise during a pediod of 6 months at a temperature of 10 degree Celicus under controlled conditions. the results showed that the pH and acidity of all samples were in the range of 3.04-3.16% and 0.932-1.019%, respectively. During the maintenance period, the pH and viscosity of the mayonnaise samples decreased gradually, while acidity increased. The samples containing %15 sunflower (A5) and the equal mixture of oils (A3) of %10 each, had the highest viscosity. All samples had a perfect emulsion stability during maintenance. Combination of different oils influnced the oxidation indices of low-fat mayonnaise significantly so that the lowest oxidation index was related to the sample containing %15 canola oil (A6). Throughoput the time, the amount of peroxide, anisidine and totox of all studied samples decreased sifnificantly. the results of sensory evaluation showed that oil type did not have a significant effect on taste, texture, sense of mouth, smell and general acceptance of low-fat mayonnaise. The lowest taste rate was for the sample containing %30 canola oil or all canola(A2), followed by a %15 canola oil sample (A6). However, all the mayonnaise samples were acceptable in terms of sensory characteristics. finaaly, according to the obtained results, the sample of %15 canola oil (A6) was considered as an optimal sample.