Effects of tomato lycopene on physicochemical and sensory properties of mayonnaise
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The optimum formula for production of mayonnaise was developed with different on main ingredients (Formula 1; sweetened condensed milk and UHT milk, formula 2; egg yolk, formula 3; white egg). The effect of tomato lycopene added on physicochemical and sensory properties of mayonnaise was investigated. Physicochemical properties results on formula development were found that the formula 1 had the highest in TBA value and consistency. While, formula 2 had the highest in total acidity, a* and b* and formula 3 had the lowest in TBA, a* and b* but the highest in L*. In addition, sensory evaluations were not significant different (p > 0.05) between the 3 developed formulas. Thus, the mayonnaise formula 1 was selected to investigate the effect of tomato lycopene levels (0 3 6 and 9%) on physicochemical properties. The results were found that lycopene content, a* and b* increased with high level of tomato lycopene, while the consistency value was decrease. Furthermore, the levels of tomato lycopene were not effect on pH, total acidity, TBA and L*. Sensory evaluation revealed that the 6 and 9 % of tomato lycopene added had the highest on flavor. Thus, mayonnaise supplemented with 6% of tomato lycopene was selected to study the storage at ambient temperature for 9 weeks. The results were found that total acidity, TBA and consistency were not significant on during storage. However, the pH, TBA, L*, a* and b* was increase.
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