Physicochemical Quality and Stability of Low Fat Mayonnaise Using Rice Bran Oil
Mayonnaise is a kind of semi-solid oil-in-water emulsion. Vegetable oil have an important function in an emulsion to contribute to the texture, the appearance and the sensory acceptability of mayonnaise. Mayonnaise stability is dependent on several factors such as amount of oil, amount of egg...
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| Format: | Conference or Workshop Item |
| Language: | English |
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2014
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| Online Access: | https://repository.ugm.ac.id/135354/1/Physicochemical%20Quality%20and%20Stability%20of%20Low%20Fat%20Mayonnaise%20Using%20Rice%20Bran%20Oil.pdf |
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| author | Evanuarini, Herly Nurliyani, Nurliyani Indratiningsih, Indratiningsih Hastuti, Pudji |
| author_facet | Evanuarini, Herly Nurliyani, Nurliyani Indratiningsih, Indratiningsih Hastuti, Pudji |
| author_sort | Evanuarini, Herly |
| collection | UGM |
| description | Mayonnaise is a kind of semi-solid oil-in-water emulsion. Vegetable oil have an important
function in an emulsion to contribute to the texture, the appearance and the sensory
acceptability of mayonnaise. Mayonnaise stability is dependent on several factors such as
amount of oil, amount of egg yolk, method of mixing. The objective of this research was to
observe low fat mayonnaise using Rice Bran Oil. One-way analysis of variance (ANOVA)
were used to establish the significance of differences in the physicochemical properties of
mayonnaise samples. Low fat mayonnaise is prepared from reduced amount of Rice Bran
Oil, egg yolk, vinegar, salt, sugar, mustard and other substances act as flavouring.
Mayonnaise samples contained 30-50% Rice Bran Oil. The parameter measured were pH,
viscosity, fat value, and emulsion stability of mayonnaise. The result showed that low fat
mayonnaise with the 50% Rice Bran Oil gave the best characteristic and stability of
mayonnaise.
Key Words: Low fat mayonnaise, Rice Bran Oil, Emulsion stability |
| first_indexed | 2024-03-13T23:44:47Z |
| format | Conference or Workshop Item |
| id | oai:generic.eprints.org:135354 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-13T23:44:47Z |
| publishDate | 2014 |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1353542015-11-10T06:11:16Z https://repository.ugm.ac.id/135354/ Physicochemical Quality and Stability of Low Fat Mayonnaise Using Rice Bran Oil Evanuarini, Herly Nurliyani, Nurliyani Indratiningsih, Indratiningsih Hastuti, Pudji Agronomy Food technology Livestock Mayonnaise is a kind of semi-solid oil-in-water emulsion. Vegetable oil have an important function in an emulsion to contribute to the texture, the appearance and the sensory acceptability of mayonnaise. Mayonnaise stability is dependent on several factors such as amount of oil, amount of egg yolk, method of mixing. The objective of this research was to observe low fat mayonnaise using Rice Bran Oil. One-way analysis of variance (ANOVA) were used to establish the significance of differences in the physicochemical properties of mayonnaise samples. Low fat mayonnaise is prepared from reduced amount of Rice Bran Oil, egg yolk, vinegar, salt, sugar, mustard and other substances act as flavouring. Mayonnaise samples contained 30-50% Rice Bran Oil. The parameter measured were pH, viscosity, fat value, and emulsion stability of mayonnaise. The result showed that low fat mayonnaise with the 50% Rice Bran Oil gave the best characteristic and stability of mayonnaise. Key Words: Low fat mayonnaise, Rice Bran Oil, Emulsion stability 2014-11-14 Conference or Workshop Item PeerReviewed application/pdf en https://repository.ugm.ac.id/135354/1/Physicochemical%20Quality%20and%20Stability%20of%20Low%20Fat%20Mayonnaise%20Using%20Rice%20Bran%20Oil.pdf Evanuarini, Herly and Nurliyani, Nurliyani and Indratiningsih, Indratiningsih and Hastuti, Pudji (2014) Physicochemical Quality and Stability of Low Fat Mayonnaise Using Rice Bran Oil. In: Sustainable Livestock Production in the Perspective of Food Security, Policy, Genetic Resources and Climate Change, 10-14 November 2014, Universitas Gadjah Mada. |
| spellingShingle | Agronomy Food technology Livestock Evanuarini, Herly Nurliyani, Nurliyani Indratiningsih, Indratiningsih Hastuti, Pudji Physicochemical Quality and Stability of Low Fat Mayonnaise Using Rice Bran Oil |
| title | Physicochemical Quality and Stability of Low Fat Mayonnaise Using Rice Bran Oil |
| title_full | Physicochemical Quality and Stability of Low Fat Mayonnaise Using Rice Bran Oil |
| title_fullStr | Physicochemical Quality and Stability of Low Fat Mayonnaise Using Rice Bran Oil |
| title_full_unstemmed | Physicochemical Quality and Stability of Low Fat Mayonnaise Using Rice Bran Oil |
| title_short | Physicochemical Quality and Stability of Low Fat Mayonnaise Using Rice Bran Oil |
| title_sort | physicochemical quality and stability of low fat mayonnaise using rice bran oil |
| topic | Agronomy Food technology Livestock |
| url | https://repository.ugm.ac.id/135354/1/Physicochemical%20Quality%20and%20Stability%20of%20Low%20Fat%20Mayonnaise%20Using%20Rice%20Bran%20Oil.pdf |
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