Research Article Open Access

Characteristic of Low Fat Mayonnaise Containing Porang Flour as Stabilizer

Authors

CORRESPONDING AUTHOR
Herly Evanuarini
Department of Animal Food Technology, Faculty of Animal Husbandry, Brawijaya University, Jl. Veteran Malang, East Java, 65145, Indonesia
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Nurliyani
Department of Animal Product Technology, Faculty of Animal Science, Gadjah Mada University, Jogyakarta, Indonesia
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Indratiningsih
Department of Animal Product Technology, Faculty of Animal Science, Gadjah Mada University, Jogyakarta, Indonesia
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Pudji Hastuti
Faculty of Agricultural Technology, Gadjah Mada University, Jogyakarta, Indonesia
Published on: June 15, 2015
DOI 10.3923/pjn.2015.392.395
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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.

Keywords:

Low fat mayonnaise, porang flour, rice bran oil

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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
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