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Emir. J. Food Agric. 2012. 24 (3): 191-199
http://ejfa.info/
191
NUTRITION AND FOOD SCIENCE
Evaluation of mayonnaise-like food emulsions with extracts of herbs and
spices
R. Mihov*, Kr. Nikovska, N. Nenov and A. Slavchev
Department of Catering and Tourism, University of Food Technologies, Plovdiv, Bulgaria
Abstract
This paper investigates mayonnaise-like food emulsions with natural spices and herbs and new type of extracts.
The microbiological quality, oxidative stability and sensory perception of the food emulsions were analyzed.
Mayonnaise and salad dressing were prepared with extra virgin olive oil at 50% and 25% oil-phase volume,
respectively. Results demonstrate that the microbiological contamination of spice extracts is significantly lower
that of the corresponding natural spices. Food emulsions with spice and herbs extracts were not microbial
contaminated. The differences in the oxidation processes were evaluated by measuring the formation of primary
oxidation products. Mayonnaise with olive oil and natural spices proved to be most susceptible to oxidation.
When comparing samples, these with extracts were more resistant to oxidation, and this was expressed most
strongly in salad dressing with basil. Sensory evaluation indicated that there were little differences in the degree
of perception in investigated sensory attributes of the emulsions with natural spices and herbs and their extracts.
Consumers scored the samples with a higher fat content higher than the low-fat ones.
Key words: Food emulsions, Herbs and Spices extracts, Oxidative stability, Sensory evaluation
Introduction
Different mayonnaise-like food products like
mayonnaise, mayonnaise with addition of different
ingredients and dressing sauces are used in the food
and catering industries. All such products are in the
form of oil-in-water emulsions. One current trend
in food technology is to incorporate plant oils as an
oil phase in emulsions, with an emphasis on oils
perceived as healthy, such as walnut, olive oil,
canola oil, etc. (O’Donnell, 1995; Brandt, 1999;
Paraskevopoulou et al., 2006). However, because of
their unsaturated character, such oils are susceptible
to oxidation (Chaiyasit et al., 2007). There are
many articles concerning quality changes of bulk
oils. In contrast, the oxidative and hydrolytic
degradation that occurs in oil-in-water emulsions
are less studied.
The addition of spices into food emulsions
improves their consumer acceptance and flavour
characteristics. Besides sensory profile, spices also
improve oxidative stability of vegetable oils. They
may serve as natural food preservatives, too.
Different authors have considered antioxidative
activity spices and herbs added to pure oils (Özcan,
2003; Abdala and Roozen, 1999), but not many
references have been found concerning the effect of
spices on the oxidative stability of oil-in-water
emulsions.
In present days several new techniques for
extraction of spices and herbs are industrially
involved – supercritical extraction, sub-critical
liquefied gas extraction, etc. (McHugh and
Krukonis, 1994). In this paper is considered the
influence of new type of extracts (www.buy.e-
xtracts.com) derived through food grade sub-
critical liquefied gas on some foods. There are no
attempts for substitution of traditional researched
spices with their type of extracts in mayonnaise-like
food products.
As regards microbiological contamination,
mayonnaise-like food products are relatively stable,
because of their low values of pH (Smittle, 1977;
Radford and Board, 1993). Moreover, high fat
content is inappropriate environment for microbial
grow. Nevertheless, extracts of natural herbs and
spices can be used as additional ingredients for
improving microbiological quality. On the other
hand, if they are not microbial clean, some herbs
and spices may contaminate the end product.
The objective of this research was to evaluate
and compare the replacement of natural spices and
Received 30 July 2011; Revised 22 February 2012
; Accepted
27 February 2012
*Corresponding Author
R. Mihov
Department of Catering and Tourism, University of Food
Technologies, Plovdiv, Bulgaria
Email: rumenmihov@abv.bg
R. Mihov et al.
192
herbs with their new type of extracts in
mayonnaise-like food emulsions from the point of
theirs microbiological, antioxidative and sensory
characteristics.
Materials and Methods
Materials
Table 1 shows the recipes for mayonnaise and
salad dressing with natural spices and herbs.
Skimmed milk powder containing 4% moisture,
1.25% fat and 38% proteins was obtained from the
local market. Cold-pressed extra-virgin olive oil,
produced in Greece, had the followed
characteristics: acidity (% oleic acid) – 0.27;
peroxide value (meq 02/kg of oil) – 1.2; K232 [where
K=absorbance/C (g/100 ml oil)] - 1.6. Modified
corn starch, Instant Clearjel SD” obtained from
National Starch and gum “Lygomme KCT 45”
obtained from Cargill Texturizing Solutions was
used as thickening agents.
The other ingredients for the recipes were
supplied from local market: dried basil herb
(Ocimum basilicum), country of origin Bulgaria,
crop 2009; Fresh leaves of parsley (Petroselinum
crispum), country of origin Bulgaria; Ground black
pepper fruits (Piper nigrum L.), country of origin
Vietnam, crop 2009; Hot Paprika (Capsicum
annuum L.) country of origin China, crop 2009;
salt, sugar and vinegar, country of origin Bulgaria.
Antimicrobial agents, sodium benzoate and
potassium sorbate, were obtained from Qingdao
Rich Trading Co. Ltd (China).
Table 1. Recipes for mayonnaise and salad dressing with olive oil and natural spices and herbs.
Products (Ingredients) g/100g Mayonnaise (MO) Salad dressing (SD)
Olive oil 50 25
Merigel 314 1.2 2
Lygomme KCT
45
0.1
0.2
Skimmed milk powder
3
3
Salt 1 1
Sugar 1 1
Sodium benzoate + potassium sorbate
0.15
0.15
Citric acid
0.4
0.4
Vinegar 2.1 2.1
Parsley 0.32 -
Ground black pepper
0.2
-
Bas
il
-
0.08
Hot Paprika - 0.12
Water 40.53 64.95
The samples of mayonnaise with extracts of
parsley and ground black pepper (MOE) and salad
dressing with extracts of basil and hot paprika
(SDE), were with the same composition, and the
content of added extracts were aliquot of the natural
ingredients.
Obtaining of herbs and spices extracts
The extracts were derived on a semi-industrial
scale extraction unit using sub-critical liquefied gas
1,1,1,2-tetrafluoroethane (CAS-No. 811-97-2,
Solkane 134a), as food grade solvent according to
EU flavoring regulations. The extraction raw
materials were the same as used for food emulsions
flavoring.
The standardized extract BotfexTM Black
pepper has the following technical data: INCI-
Name (CTFA) Piper Nigrum Extract, CAS-No.
84929-41-9, EINECS-No. 284-524-7, appearance -
brown clear oily liquid with yellow crystals,
pungent taste and strong characteristic smell and
taste of raw material, volatile oil content – min.
50% (v/w), piperin content – min. 40% (w/w), yield
25-32 kg raw material per kg extract. The
extraction parameters were: extraction time 60 min,
temperature 20-23°C.
The standardized extract BotfexTM Basil has the
following technical data: INCI-Name (CTFA)
Ocinum Basilicum Extract, CAS-No. 84775-71-3,
EINECS-No. 283-900-8, appearance - dark green
brown oily liquid with strong characteristic smell of
raw material, volatile oil content – min.50% (v/w),
yield 350-400kg dried raw material per kg extract.
The extraction parameters were: extraction time 90
min, temperature 20-23°C.
The standardized extract BotfexTM Parsley has
the following technical data: INCI-Name (CTFA)
Apium Graveolens Extract, CAS-No. 89997-35-3,
EINECS-No. 289-668-4, appearance - dark green
oily liquid with strong characteristic smell of raw
material, volatile oil content – min. 40% (v/w),
yield 250-300 kg fresh raw material per kg extract.
Emir. J. Food Agric. 2012. 24 (3): 191-199
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193
The extraction parameters were: extraction time 60
min, temperature 20-23°C.
The standardized extract BotfexTM Hot Paprika
has the following technical data: INCI-Name
(CTFA) Capsicum Annuum Extract, CAS-No.
84625-29-6, EINECS-No. 283-403-6, appearance -
red brown clear oily liquid with strong
characteristic smell and taste of raw material,
volatile oil content – min. 15% (v/w), yield 40-60
kg dried raw material per kg extract. The extraction
parameters were: extraction time 180 min,
temperature 30-35°C.
Preparation of the mayonnaise-like food
emulsions
The control samples were prepared in a
homogenizer “Disho-Labor V 60/10” (“Koruma”),
operated at 3900 min-1.
Milk powder, salt, and sugar were blended in
water and homogenized for 60 sec. The starch and
gum were blended with part of the oil in a ratio of
1:3. The mixture was slowly added to the water
phase under continuous mixing. After the entire
quantity was added, the rest of the oil phase was
slowly emulsified into the water phase. The
duration of the process of emulsification was 150
sec for mayonnaise and 90 sec for salad dressing.
Finally, the citric acid, dissolved in vinegar, was
added to the emulsion and additional
homogenization for 60 sec was done. The natural
spices and herbs were added into the continuous
phase; their extracts were blended with the oil
phase.
Four samples were prepared: two with natural
spices and herbs - Mayonnaise (MO) and Salad
dressing (SD), and two with their extracts -
Mayonnaise with extracts (MOE) and Salad
dressing with extracts (SDE).
After preparation, emulsions were kept in
refrigerator at 0°C to 4°C until their analysis.
Microbiological analysis
The following microbiological analyses of
spices and spice extracts were performed: aerobic
colony count according to ISO 4833:2004, yeasts
and moulds according to ISO 7954:2002,
Escherichia coli according ISO 16649-2:2002,
Salmonella spp. according ISO 6579:2002,
coliforms according ISO 16649-2:2002, coagulase-
positive staphylococci according ISO 6888-
1:2005+A1:2005, anaerobic sulfite-reducing
bacteria according ISO 15213:2003.
Food emulsion samples were analyzed for
aerobic colony count according to ISO 6610:2002,
yeasts and moulds according to ISO 6611:2002,
coagulase-positive staphylococci according ISO
6888-1:2005+A1:2005 and anaerobic sulfite-
reducing bacteria according to ISO 15213:2003 at
the first day of the cold storage.
Oxidative stability evaluation
Experimental design
The olive-oil samples, mayonnaise-like food
products, and sauces were stored in screw-capped
glass containers (200 ml) at 4°C prior to analysis.
Oil was separated from the O/W emulsions by
repeated freeze-thaw cycles, followed by
centrifugation (Jacobsen et al., 1998). Containers
were sampled every five days. Two containers of
each sample were independently analyzed in each
sampling, and each parameter was measured twice.
The results below are expressed as mean values.
Analytical determinations
The quality of olive oil and progress of lipid
oxidation was assessed by measuring free acidity,
peroxide value (PV), and specific extinction
coefficient K232. These quality indicators were
determined according to European Union standard
methods (Annexes II and IX in European
Community Regulation EEC/2568/91).
Free acidity, given as % oleic acid, was
determined by titration of an oil solution dissolved
in ethanol/ether mixture with ethanolic solution of
potassium hydroxide.
Peroxide value, given in milliequivalents of
active oxygen per kilogram of oil (mequiv/kg), was
determined as follows: a mixture of oil and
chloroform/acetic acid 3:2 (v/v) was left to react in
darkness with saturated potassium iodine solution;
the free iodine was then titrated with a sodium
thiosulfate solution.
The determination of the absorbance in the UV
spectrum of the samples was measured at 232 nm
as conjugated dienes according to standard methods
(IUPAC, 1987), with minor modifications.
Mayonnaise emulsions (0.15g) were dissolved in
methanol (20 ml). The samples were centrifuged at
12 000 rpm for 5 min, and the absorbance of the
supernants was measured. Two measurements were
performed on duplicate samples, and the results
were computed according to the following formula:
CD=A232 /c x d, where A is the absorbance reading
at 232 nm, c denotes the concentration of the
solution in gram per 100 ml and d is the length of
the cell, in centimeters.
Sensory analysis
The sensory analysis was carried out in a
sensory laboratory. Sensory evaluation was
performed by a trained sensory panel consisting of
R. Mihov et al.
194
15 trained assessors. Panellists were trained in 2 h
sessions prior to evaluation to be familiar with
attributes and scaling procedures of food samples.
Sensory evaluation was conducted on the samples
after one day cold storage at 0°C to 4°C. The
samples were tempered at 10°C±1°C before tasting.
Each assessor was served representative
mayonnaise samples of 5g placed on white plastic
glass and labelled with a three-digit code at a
temperature of 10°C±1°C. The performance
conditions were standard, during day time, and
under regular room temperature (20°C).
The following list of specific attributes and
sensory descriptors was defined:
Appearance: color (intensity of yellow color),
brightness (mat to bright), emulsion stability
(separate oil- stability);
Texture: consistency (thin to thick), oiliness
(watery to oily), homogeneity (homogenous to
heterogeneous);
Smell (weak to strong): olive, basil (for salad
dressings) and parsley (for mayonnaise), rancid;
Taste (weak to strong): salty, sour, bitter, chili,
basil (for salad dressings) and parsley (for
mayonnaise), rancid;
Aftertaste (weak to strong): bitter, basil (for salad
dressings) and parsley (for mayonnaise);
Overall acceptability: bad to very good.
The analysis was performed by scoring
attributes on a structural scale from 0 to 9 points,
where higher score means more expressed attribute.
Each attribute had its own individual scale. After a
statistical evaluation, the results were graphically
presented, and sensory profiles were demonstrated.
Sensory characteristics: appearance, texture,
smells, and taste were evaluated on a nine-point
hedonic scale, with 1 being “dislike extremely” and
9 being “like extremely”.
Statistical analysis
All experiments were performed on duplicate
samples. Statistical analysis was conducted with a
software package implementing the one-way
ANOVA method. Significant differences between
means (at the level of p<0.01) were determined
using the Student’s t-test.
Results and Discussion
Microbiological analysis
Results from microbiological analysis of
natural spices and herbs and their extracts (Table 2)
used for food emulsions production showed higher
contamination with Escherichia coli counts of basil
in comparison with ground hot paprika and black
pepper. This herb had higher contamination with
moulds, coliforms, other Enterobacteria, anaerobic
sulfite-reducing bacteria counts, and other
anaerobic bacteria. Small differences were found in
yeasts, coagulase-positive and anaerobic sulfite-
reducing bacteria counts of natural spices and
herbs. The obtained results showed higher
contamination with microorganisms in comparison
with their natural extracts.
Table 2. Microbiological quality of spices and herbs and their extracts used for making of
mayonnaise-like food products.
Microorganisms
groups
Sample
Hot Paprika
Ground black pepper fruits
Dried basil herb
Row material
Extract
Row material
Extract
Row material
Extract
CFU/g
CF
U/cm
3
CFU/g
CFU/cm
3
CFU/g
CFU/cm
3
Aerobic colony count
6
x
104
1
x
10
2
1.7
x
10
6
2.5
x
10
2
5
x
10
5
<
10
1
Moulds
<
10
1
<
10
1
<
10
1
<
10
1
2.8
x
10
2
<
10
1
Yeasts 1x10
2
<10
1
2x10
3
<10
1
<10
1
<10
1
Escherichia coli <10
2
<10
2
<10
2
<10
2
5.4x10
3
<10
2
Salmonella
ND
ND
ND
ND
ND
ND
Coliforms
<
10
2
<
10
2
<
10
2
<
10
2
1
x
10
5
<
10
2
Other
Enterobacteria <102<102<102<1022x105<102
Coagulase
-
positive
staphylococci 102<1021.3x103<1022x104<102
Anaerobic sulfite-reducing
bacteria 7x101<1028x101<1016x102<101
Anaerobic sulfite
-
re
ducing
bacteria / vegetative cells / <101<101<101<1011x103<101
Other anaerobic bacteria
/vegetative cells/ <101<101<101<1011x105<101
ND – not detectable
Emir. J. Food Agric. 2012. 24 (3): 191-199
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195
Table 3.Microbiological quality of mayonnaise-like food products.
Microorganisms
Groups
Sample
MO MOE SD SDE
CFU/g
CFU/g
CFU/g
CFU/g
Aerobic colony count 1x10
4
<1x10
2
1.7x10
3
<1x10
2
Moulds, Yeasts
<
10
1
<
10
1
<
10
1
<
10
1
Escherichia coli <10
2
<10
2
<10
2
<10
2
Salmonella ND ND ND ND
Coliforms <10
2
<10
2
<10
2
<10
2
Coagulase
-
positive staphyloco
cci
<
10
2
<
10
2
8
x
10
2
<
10
2
Anaerobic sulfite-reducing bacteria /
vegetative cells/ <101<1011x101<101
ND – not detectable
The most significant difference between spices
and their natural extracts was established for their
aerobic colony counts. Aerobic colony counts of
ground black paper and dried basil herb were 4 lg
higher in comparison with their extracts. These
results suggest the conclusion that microbiological
contamination of spice extracts is significantly
lower than that of the corresponding natural spices.
As is evident from the results for aerobic colony
counts, spices could be a significant source of
microbial contamination for food emulsions. In
contrast, spice extracts had significantly lower
microbial contamination.
Evaluation of the effect of replacing spices and
herbs with their natural extracts on the
microbiological quality of food emulsions was
performed by analysis of the microbial
contamination of control samples (Table 3).
According to many authors mayonnaise-like food
products are considered safe in terms of
microbiology stability. In this regard, a number of
studies (Perales and Garsia, 1990; Hathcox et al.,
1995) demonstrated microbiology safety of these
foods. The observed bactericidal effect was due to
the presence of preservatives and organic acids
(Radford and Board, 1993). The investigated
emulsion products were characterized by pH of 3.9,
for all products.
Salad dressing was found to have high
contamination in terms of aerobic colony counts, as
well as of coagulase-positive staphylococci and
anaerobic sulfite-reducing bacteria counts. This was
due to the addition of dried basil and ground black
pepper in salad dressing, which was responsible for
an incoming contamination.
The obtained results showed that the same
products, but with spice and herbs extracts, were
significantly less contaminated microbially.
The results displayed in Table 2 and Table 3
show that replacing hot paprika, ground black
pepper fruits, and dried basil herb with their
extracts improved significantly the microbiological
quality of food emulsions.
Oxidative stability
The oxidative stability of olive oil and
mayonnaise-like food products with olive oil and
natural spices and herbs and their extracts were
evaluated by means of measuring their acidity, free
acidity, peroxide value (PV), and specific
extinction coefficient K232 (K232) during a storage
period of twenty days.
Figure 1 shows increasing values of acidity in
olive oil, as well as in other mayonnaise-like food
products. Acidity is the most fundamental quality
measurement of olive oil. It is the primary indicator
of olive oil purity and freshness. The highest values
of acidity were determined in mayonnaise with
olive oil (MO), whereas the bulk olive oil had the
lowest acidity. The acidity of mayonnaise with
olive oil exceeded the acceptable value for the
quality of olive oil (0.9). Regarding PV (Table 4),
the same sample (MO) showed the highest values at
the end of the storage period. When comparing
samples with natural spices and herbs with those
that contained extracts, the samples with extracts
were more resistant to oxidation.
Numerous studies have considered the
antioxidant effects of spices and herbs added to
pure oil (Özcan, 2003; Yanishlieva et al., 2006),
and have showen their efficiency. However,
Frankel et al. (1994, 1996) studied the antioxidant
activity in oils and food emulsions, and described
difficulties in evaluating the effectiveness of
antioxidants in different lipid systems and oxidation
condition. The observed differences in
antioxidative stability may be explained by the
presence of a droplet membrane and interaction
between the ingredients.
R. Mihov et al.
196
0
0,2
0,4
0,6
0,8
1
0 5 10 15 20 25
Storage time (days)
Acidity (% oleic acid)
Figure1. Changes in acidity over the storage period at 20°Сin food emulsions with olive oil: olive oil (-♦-);
salad dressing(-■-); salad dressing with extracts (-▲-); mayonnaise with olive oil (-x-); mayonnaise with
olive oil and extracts (-■-).
Table 4. Changes in peroxide values over a storage period at 20°Сin olive oil and mayonnaise-like food emulsions.
PV (meq 0
2
/kg)
Day
0 5 10 15 20
Olive oil 1.2±0.02a 1.35±0.11a 7.23±0.23a 11.61±0.22a 13.64±0.21a
SD 1.2±0.02a 1.48±0.02b 8.95±0.22b 13.44±0.16b 15.21±0.07b
SDE 1.2±0.02a 1.45±0.07b 8.01±0.31c 12.50±0.29c 14.53±0.15c
MO
1.2±0.02
a
2.62±0.16
c
10.20±0.56
d
14.87±0.10
d
17.25±0.22
d
MOE 1.2±0.02a 1.95±0.05d 10.03±0.16e 13.32±0.11b 16.26±0.13e
Mean ± SD Values in the same vertical column with different superscrip ts are significantly different (P < 0.01).
The measurement of the K232 coefficient was
used to determine the level of conjugated dienes
present in olive oil. The oxidation products of oils
display characteristic spectra in the ultraviolet
region and at 232 nm, and the determination of the
K232 specific extinction coefficient is an indication
of the state of oil oxidation. No significant
differences (p<0.05) were measured between the
samples of olive oil, salad dressing and mayonnaise
with extracts during the storage period (Table 5).
The K232 coefficient was slightly higher for МО in
comparison with SD. However, by the 20th day, the
values of this coefficient did not exceed the quality
limit of 2.5. Clearly, in this relatively short period
of study, it was not possible to measure significant
processes of decomposition reactions in lipids, and
therefore changes in the sensory properties in
mayonnaise-like food products were not detected.
Table 5. Changes in specific extinction coefficient values (K232) over the storage time at 20oC in olive oil and
mayonnaise-like food emulsions.
K
232
Day
0
5
10
15
20
Olive oil
1.5±0.14
a
1.63±0.11
a
1.81±0.07
a
2.02±0.09
a
2.24±0.07
a
SD
1.5±0.14
a
1.84±0.06
b
1.96±0.07
b
2.17±0.26
b
2.36±0.29
b
SDE 1.5±0.14a 1.65±0.13a 1.80±0.07a 2.08±0.05a 2.25±0.02a
MO 1.5±0.14a 1.87±0.11b 2.11±0.22c 2.33±0.13c 2.47±0.12c
MOE
1.5±0.14
a
1.70±0.07
a
1.92±0.13
b
2.03±0.07
a
2.22±0.12
a
Mean ± SD Values in the same vertical column with different superscripts are significantly different (P < 0.05).
Sensory analysis
Figure 2 shows a graphic representation of the
intensity of appearance and texture for the salad
dressing samples. Differences between the
attributes of color and homogeneity were
established. Although the recipe did not contain
Emir. J. Food Agric. 2012. 24 (3): 191-199
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197
eggs, the color of salad dressings was evaluated as
yellowish. This color was perceived well by
consumers, as it is typical for this type of food
products. The actual reason is the typical yellow-
green color of olive oil. The salad dressing with
extracts was evaluated to have a more expressive,
typical yellow color. Regarding the homogeneity of
the sample, the salad dressing with natural spices
and herbs (SD) was perceived by the panelists as a
product with more homogenous consistency. The
panelists did not find differences between other
attributes (oiliness, consistency, stability and
brightness) of the evaluated samples.
0
5
10
yellow colour
brightness
stability
consistency
oiliness
homogeneity SD
SDE
Figure 2. Sensory profiles of appearance and texture of salad dressing (SD) and salad dressing with extracts (SDE).
There was no significant deference among
taste, smell, aftertaste profiles, and overall
acceptability of the investigated food products
(Figure 3). The most noticeable difference was
perceived in the attribute of basil aftertaste in the
samples of salad dressing with extracts.
0
5
10
olive smell
basil smell
rancid smell
salty taste
sour taste
bitter taste
chilli taste
basil taste
rancid taste
bitter aftertaste
basil aftertaste
overall acceptability
SD
SDE
Figure 3. Sensory profiles of odor and taste of salad dressing (SD) and salad dressing with extracts (SDE).
The products with higher fat content
mayonnaise with natural spices and herbs (MO) and
their extracts (MOE) were evaluated as different
with respect to the attributes of homogeneity, color
and brightness. The panelists determined MO to
have high homogeneity and yellow color.
R. Mihov et al.
198
0
5
10
yellow colour
brightness
stability
consistency
oiliness
homogeneity MO
MOE
Figure 4. Sensory profiles of appearance and texture of mayonnaise (MO) and mayonnaise with extracts (MOE).
0,0
5,0
10,0
olive smell
parsley smell
rancid smell
salty taste
sour taste
bitter taste
chilli taste
parsley taste
rancid taste
bitter aftertaste
parsley aftertaste
overall acceptability
MO
MOE
Figure 5. Sensory profiles of odor and taste of mayonnaise (MO) and mayonnaise with extracts (MOE).
The panelists did not perceive either rancid or
bitter taste or bitter aftertaste, in spite of the high
content of olive oil (50%) in the investigated
samples. The extract of parsley influenced the
higher score of parsley aftertaste of MOE.
Results of sensory analysis by nine-point
hedonic scale are shown in Table 6.
Table 6. Sensory scores for the degree of liking of mayonnaise-like food products.
Samples
Appearance
Texture
Smell
Taste
SD
5.8±0.35
a
6.1±0.27
a
6.1±0.51
a
5.4±0.37
a
SDE
5.8±0.44
a
6.2±0.35
a
6.0±0.64
a
5.8±0.44
b
MO 6.7±0.51
b
6.2±0.52
a
6.1±0.87
a
6.4±0.55
c
MOE 7.2±0.48
c
6.8±0.43
b
7.0±0.68
b
7.4±0.71
d
Mean ± SD Values in the same vertical column with different superscripts are significantly different (P < 0.01).
The lowest score for the degree of liking was
reported for the appearance and taste of the salad
dressings. With regard to the degree of liking of
texture and smell, it was the same for both salad
dressings and mayonnaise with natural spices. The
mayonnaise-like product with spice extracts
showed the highest consumer acceptance and
degree of liking. Izidoro et al. (2007) and Karas et
al. (2002) found that standard mayonnaise as
opposed to low-fat mayonnaise gained higher
grades for most sensory attributes.
Emir. J. Food Agric. 2012. 24 (3): 191-199
http://ejfa.info/
199
Conclusions
The focus of this study was to investigate
mayonnaise-like food emulsions with extracts of
herbs and spices, with emphasis on microbiological
quality, oxidative stability, and sensory perception.
The obtained results showed that replacing spices
and herbs with their extracts improved significantly
the microbiological quality of food emulsions.
When spices were replaced by their extracts, pure
olive oil, salad dressing and mayonnaise were less
susceptible to oxidation, due to their high
antioxidant activity. Food emulsions were found
not to impact significantly various sensory
descriptors. Mayonnaise with extracts had the
highest score of the degree of liking for its sensory
attributes.
The data show that new type of extracts of
different spices and herbs could be used to improve
the consumer acceptance and nutritional quality of
food emulsions compared to traditional spicing.
These extracts could be a viable technical and
economical alternative to natural spices.
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