The Addition of Avocado Seed Flour in Reduced Fat Mayonnaise as Stabilizer
Cantika Putri Juliana, Herly Evanuarini, Dedes Amertaningtyas
Asian Food Science Journal · pp. 46–52 · Published 13 May 2024
10.9734/afsj/2024/v23i5715Abstract
Aims: This study aims to determine the quality of mayonnaise by adding avocado seed flour as a stabilizer based on pH, viscosity, stability emulsion, emulsion droplets, acidity, and color analysis (L a* b*). Study Design: This study are an laboratory experimental with a completely randomizeddesign. Place and Duration of Study: This study are located in Laboratory of Animal Product Technology, Faculty of Animal Science, Universitas of Brawijaya. Methodology: This research method used was laboratory experimental with a completely randomized design with 4 treatments and 4 replications. Results: Avocado seed flour is added to the mayonnaise formulation at 0%, 1%, 2% and 3% sensory evaluation of the total ingredients used. The variables measured are pH, viscosity, stability emulsion, emulsion droplets , acidity, color analysis (L a* b*). The results showed that the treatment had a very significant effect (P<0.01) on pH, viscosity, stability emulsion, emulsion droplets, acidity and color analysis (L a* b*). It can be concluded that the best treatment in this study was mayonnaise woth the addition of 1% avocado seed flour. Conclusion: This study concluded that the addition of avocado seed flour at 3% can produce mayonnaise with the characteristics of pH, viscosity, emulsion stability, acidity, emulsion droplets, and color analysis.
References (7)
- 1 Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator [DOI]
- 2 Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise [DOI]
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- 5 Optimization of Reduced Fat Mayonnaise by Using Apple Peel Flour as a Stabilizer [DOI]
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Cited by 2
M. I. Sylvani, H. Evanuarini, P. P. Rahayu · Asian Journal of Biology · 2025
Christbugi Welda Dellani, H. Evanuarini, D. Amertaningtyas · BIO Web of Conferences · 2025
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