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Evaluation of the Quality of Selected Locally Sourced Oil Base for the Making of Salad and Mayonnaise Creams

Oyet Gogomary.I, and Chibor Bariwere S.

Abstract

The study is aimed at investigating the quality of locally extracted Palm and Melon oil in the formulation of food cream such as mayonnaise and salad respectively. Also, to determine the storage stability, and rancidity of the developed products. The hydro-distillation method was used for the extraction of melon oil. Crude and refined palm and melon oil were analyzed with respect to quality parameters: Moisture content 0.37%, for crude palm oil and 0.28% for Crude melon oil , 0.14% for refined palm oil , 0.07% for Refine Melon Oil , peroxide values (PV) (Meq/kg) CPO 0.80, CMO 0.65, RPO 0.63 and RMO 0.53. Free fatty acids (% Palmitic) CPO 2.43, CMO 9.63 RPO 0.72, and RMO 1.37 %. Saponification value (S.V) CPO 197.4, CMO 185.8, RPO 124.9 RMO 139.80. Iodine value (IV) CPO 52.98, CMO 80.71, RPO 57.98 and RMO 86.03 respectively. Refined palm and melon oil were winterized. Cloud point of refined palm oil was significantly (p<0.05) higher, with value ranging from 20.14 to 21.92 oC, while cloud point of refined melon seed oil ranged from 3.00 to 3.05 oC. The food creams compositional blend was prepared in the following proportions: mayonnaise, 60, 70, 80 and for salad, 40, 30, 20 using refined palm oil and melon oil as base. Analysis of the formulated products showed emulsion stability in mayonnaise ranging from 62.21 to 92.77 % for the heat-thaw cycle and 68.43 to 98.77 % for the freeze-thaw cycle. pH ranged from 3.8 - 4.5 for mayonnaise 3.7 to 4.4 for salad cream. Rancidity test showed that the products were stable with few exceptions. Peroxide value of mayonnaise samples M8, M9 and S7 were significantly (p<0.05) higher, with values 8.72, 9.12 and 8.72 mEq/kg, respectively. Peroxide value of salad cream samples T7, T8 and T9 were significantly (p<0.05) higher. Nigeria today is highly import dependent in most of the food creams used in garnishing vegetables salads, thus, there is urgent need to patronize these locally sourced oils in food cream formulations. Key words: Mayonnaise, Salad, Palm, Melon Oil, stability, Rancidity, Winterization.

Keywords

MayonnaiseSaladPalmMelon OilstabilityRancidityWinterization.

References

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