Characteristic of Low Fat Mayonnaise Containing Porang Flour as Stabilizer

Authors

  • Herly Evanuarini Department of Animal Food Technology, Faculty of Animal Husbandry, Brawijaya University, Jl. Veteran Malang, East Java, 65145, Indonesia
  • Nurliyani Department of Animal Product Technology, Faculty of Animal Science, Gadjah Mada University, Jogyakarta, Indonesia
  • Indratiningsih Department of Animal Product Technology, Faculty of Animal Science, Gadjah Mada University, Jogyakarta, Indonesia
  • Pudji Hastuti Faculty of Agricultural Technology, Gadjah Mada University, Jogyakarta, Indonesia

DOI:

https://doi.org/10.3923/pjn.2015.392.395

Keywords:

Low fat mayonnaise, porang flour, rice bran oil

Abstract

Mayonnaise is oil in water (o/w) emulsion which contain vegetable oil, pasteurized egg yolk, acidulants and other substances. The aim of this study was to characterize of low fat mayonnaise stabilized by porang flour. The addition of hydrocolloids such as porang flour was used to develop low fat mayonnaise as substitute stabilizer alternative to oil. Emulsion of low fat mayonnaise were prepared using Rice Bran Oil, egg yolk, porang flour (0.1, 0.2 and 0.3%), water, vinegar, salt, sugar, white pepper and mustard. Physicochemical characteristics and droplet emulsion of mayonnaise was evaluated. The result showed that the addition of porang flour affects the characteristic and emulsion of low fat mayonnaise. These results have important information for production of reduced fat food emulsion.

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Published

15.06.2015

Issue

Vol. 14 No. 7 (2015)

Section

Research Article

License

Copyright (c) 2015 Asian Network for Scientific Information

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How to Cite

Evanuarini, H., Nurliyani, Indratiningsih, & Hastuti, P. (2015). Characteristic of Low Fat Mayonnaise Containing Porang Flour as Stabilizer. Pakistan Journal of Nutrition, 14(7), 392–395. https://doi.org/10.3923/pjn.2015.392.395