Preparation of Some Nutritionally Superior Quality Mayonnaise Products Das Jayita, Bhattacharya Tanima, Kar Sanjukta, Ghosh M., Bhattacharyya D.K. School of Community Science and Technology Bengal Engineering and Science University, Shibpur, Howrah, West Bengal, India Email: socsat1@gmail.com
Online published on 18 April, 2014. Abstract Some new kinds of mayonnaise have been formulated with a view to provide certain nutritional benefits and functional advantages over the conventional types of mayonnaise. Cholesterol free egg protein and milk protein casein which is a phosphoprotein have been incorporated in it. The fat phase has been chosen to improve nutritional quality, texture and taste. Physical characteristics of mayonnaise prepared from blend of Rice Bran Oil and Palm stearin, Rice Bran Oil and Vanaspati and blend of Rice Bran Oil and casein powder in varying ratio have been also investigated. The study reveals that blends of Rice Bran Oil and Palm stearin in the proportion of 7:3 and 6.5:3.5 gives soft appearance, creamy appearance including the softness and perfect appearance respectively. The product developed from Rice Bran Oil are expected to contain antioxidants like oryzanol, squalene, tocopherols, tocotrienols and polyunsaturated fatty acid like linoleic. The mayonnaise prepared from Casein and Rice Bran Oil (7:3 w/w) also gives an acceptable mayonnaise with soft appearance and sweet acceptable taste. Top Keywords Rice Bran Oil, Palm stearin, Cholesterol, Phosphoprotein. Top |