Pharmacognosy

Journal of Pharmacognosy and Phytochemistry

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Journal of Pharmacognosy and Phytochemistry

Vol. 6, Issue 5 (2017)

To study the physico chemical properties of flavoured mayonnaise

Author(s): Gaikwad MP, Syed HM and Shinde DD
Abstract: This study aimed to evaluate the addition of skim milk powder and oil was the main ingredient and these mayonnaise are eggless mayonnaise or fat reduced mayonnaise. In skim milk powder protein, carbohydrate and mineral ( mainly calcium) are present. Isoflavones, saponins and phytosterols these are the phytochemical present in soybean oil. Saponins enhance immune function and bind to cholesterol to limit its absorption in the intestine. Phytosterols and other components of soy have been reported to lower cholesterol. Isoflavones may reduced the risk of hormone dependent cancers such as breast and prostate cancer. In selected flavoured mayonnaise sample content the physico chemical properties of colour 7.8, hardness 27.5, density 4.46, refractive index 1.4746, specific gravity 0.926, total solid 65.7, carbohydrate 49.54, fat 38.64, protein 34.51, moisture 35.3, acidity 0.42, ash 0.32, pH 3.54, acid value 0.56 and peroxide value 6.5.
Pages: 06-09  |  1031 Views  39 Downloads
How to cite this article:
Gaikwad MP, Syed HM, Shinde DD. To study the physico chemical properties of flavoured mayonnaise. J Pharmacogn Phytochem 2017;6(5):06-09.
Journal of Pharmacognosy and Phytochemistry