INFUENCE OF OIL BLEND ON THE SHELF LIFE OF MAYONNAICE
Abstract
The aim of the work is to determine the optimal composition of the blend of vegetable oils to determine the effect on the shelf life of mayonnaise and changes in organoleptic and physicochemical quality indicators. The study is aimed at studying the effect of the blend of vegetable oils on the characteristics of experimental mayonnaise samples. The importance of this study lies in the development of a mayonnaise recipe with improved characteristics, which can be useful for food manufacturers and consumers. The study used mayonnaise samples made with different ratios of oils, stored under standard conditions (temperature +2+5 °C) and their study of changes in organoleptic, physicochemical quality indicators for 35 days. Organoleptic evaluation included tasting mayonnaise samples to determine appearance, taste, smell, color, consistency. Studies of physicochemical indicators consisted in determining the stability of the emulsion and acidity of the samples. The results were compared with a control sample made on the basis of traditional oil. The study is the first to systematically study the effect of a blend of linseed, olive and sunflower oils on the shelf life of mayonnaise. It was found that the use of such a blend helps to extend the shelf life of mayonnaise, preserving its taste and structural properties. This opens up new opportunities for the production of mayonnaise with improved characteristics. The scientific novelty lies in the use of a blend with a high content of omega-3 fatty acids, which has a positive effect on the health of consumers. Olive oil gives the blend antioxidant properties and also helps to improve the quality of the product. Sunflower oil increases the stability of the mayonnaise emulsion, which is important for maintaining the consistency of mayonnaise.The results of the study showed that a blend of oils in the ratio of 30 % linseed oil, 60 % olive oil, 10 % sunflower oil has a positive effect on the shelf life of mayonnaise. This composition of oils ensures product stability, maintaining quality indicators throughout the study period. This may be useful for mayonnaise manufacturers seeking to improve quality and expand their product range. The results of the study can be used to develop new mayonnaise formulations that meet modern consumer needs for the quality and safety of emulsion food products.
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