Tomato seed oil enriched mayonnaise: structural, rheological, and biochemical characterization.

ABSTRACT: Two types of mayonnaise viz. eggless and egg based were prepared by substituting refined soybean oil by tomato seed oil (TSO) at varying concentrations (0-30%). Aim of the study was to utilise the potential of TSO in replaced of refined oil. With respect to oil particle distribution pattern in both types of mayonnaise, higher specific surface area (D_mean ~ 11.49 µm) and homogenous distribution of oil droplets was noted in egg-based mayonnaise. Rheological behavior depicted shear thinning properties in all types of mayonnaise with low viscosity (1.08 Pa s and 2.29 Pa s) being exhibited by tomato seed oil (TSO) incorporated mayonnaise. Nutritionally, significant increase of 65.5 and 26% in lycopene content while 29 and 34% increase in carotenoid content was noted upon incorporatio

SUBMITTER: Thakur K 

PROVIDER: S-EPMC10326230 | biostudies-literature | 2023 Sep

REPOSITORIES: biostudies-literature