Preparation of Functional Mayonnaise Based on The Ratio of VCO (virgin coconut oil) and Olive oil and The Concentration of Egg Emulsifiers and Soy Milk

Rafidah Almira Samosir, Moondra Zubir, Mutia Ardila, Alfira Julian Pratiwi, Ekin Dwi Arif Kurniawan, Dimas Ridho, Astrida J.A. Barubara, Imelda Situmorang, Juwita Cristina Situmeang

Abstract


This study aims to develop a healthier low-fat mayonnaise formulation by using variations in the ratio of Virgin Coconut Oil (VCO) and olive oil, as well as egg yolk and soy milk concentrations as emulsifiers. In this study, six variations of mayonnaise formulations were tested by measuring pH, fat content, and water content to evaluate the quality and stability of the emulsion. The results showed that the formulation with the combination of VCO and egg yolk produced mayonnaise with the lowest fat content (0.37 g) and good emulsion stability, while the combination of VCO and soy milk produced the highest fat content (0.91 g). pH measurements showed that all formulations were acidic, with the composition of VCO and soy milk having the highest acid content. In addition, formulation variations also affect the water content, where olive oil and egg yolk formulations produce the highest moisture content. Based on these results,VCO formulations with egg yolks are considered a healthier alternative to produce low- fat mayonnaise with optimal stability. This research contributes to the development of healthier food products, especially in the mayonnaise industry.


Full Text:

PDF


DOI: https://doi.org/10.24114/ijcst.v7i2.68449

Article Metrics

Abstract view : 23 times
PDF - 13 times

Refbacks

  • There are currently no refbacks.


Creative Commons Licence
This work is licensed under a Creative Commons Attribution 4.0 International License.