Thesis (M.Sc.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology

The effect of oil type (sunflower , corn , soybean , olive and palm) at different concentrations (10 to 35In hundered persent) , stabilizer type (RR MAYLI 6 , xanthan gum , guar gum and locust bean gum ; each alone or in combination) and stabilizer concentration (05 - 50In hundered persent) on the sensory attributes (color , texture , taste and overall acceptability) , physico - chemical properties (emulsion stability , apparent viscosity , moisture content , total solids , acidity , pH , peroxide value and hydrolytic stability) and microbial quality of several light mayonnaise (LM) formulations during storage at refrigerator temperature (4{u00B0}C ± 2) and at room temperature (24{u00B0}C ± 2) were examinedLM prepared with sunflower oil (25In hundered persent) exhibited the highest sensory scores and stability even when compared with the traditional high fat mayonnaise (75In hundered persent oil) On the other hand , olive and palm oil exhibited very low sensory scoresLM formula containing 25In hundered persent sunflower oil and 5In hundered persent RR MAYLI 6 showed great chemical , physical and microbial stabilityduring the12monthsofstorageatroom temperatureAlso , this formula was rated by the panelists as the formula of choice when compared with other LM tested formulations , traditional high fat mayonnaise (75In hundered persent oil) and other imported LM brands available in the Egyptian marketsCold storage did not significantly affect the sensory qualityHowever , it significantly reduced the deterioration in the physico - chemical properties of the LM formulationsLM formulations very low in oil (15 and 10In hundered persent oil) were successfully achieved using xanthan gum (15In hundered persent) and a mixture of xanthan and guar (075 : 075In hundered persent) , respectivelyIn spite of their very low oil contents , they exhibited sensory shelf life of 4 monthsSuch formulations are considered to be the lowest in oil content amongst those reported in the literature

Issued also as CD