production of mayonnaise from date pit oil semantic scholar

Also, extracted oil from seeds, then study physico-chemical properties of date pits oil. Use of date pits oil for industrial applications such as production of mayonnaise.

Main constituents of mayonnaise and their roles 2.1. The role of oil fraction The mayonnaise emulsion is formed by leisurely blending of the oil with a premix,

Jan 1, 2025Date pit oil was used to replace conventional oil in producing mayonnaise, and sensory qualities were evaluated in comparison with commercial mayonnaise prepared from

The data demonstrated that mayonnaise containing date pit oil was superior in sensory characteristics as compared with control manufactured from corn oil. Results showed that the

Chemical compositionof the residual pits from processing of date (Phoenix dactylifera L.) variety khalas from AL-Hasa region–Saudi Arabia was investigated. The extracted oil from residual

Download scientific diagram Formula used in the preparation of mayonnaise samples. from publication: Production of Mayonnaise from Date Pit Oil

The current study however, involves utilization of tomato seed oil in both eggless and egg-based mayonnaise and to study their functional aspects with respect to physico

Mineral content of date pits was analyzed by atomic absorption spectrophotometry. Date pit oil was used to replace conventional oil in

Mayonnaise is an oil-in-water emulsion rich in calorie, micronutrients and fat-soluble vitamins which is produced from dominantly vegetable oil. African pear oil is a highly unsaturated oil,

Various types of oil (sunflower, soybean, corn, sesame and olive oil) were preliminary used in mayonnaise formulation. The most sensorially acceptable oils were used in production of LF

We determined the possibility of using amaranth oil (Amaranthus) in mayonnaise sauces while maintaining regulated quality indicators. The properties of four mayonnaise sauce samples, in

The lowest count of micro- organisms was at the 180th "Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and

Evaluation of the effect of egg yolk oil on the chemical, physical and sensory properties of mayonnaise found increasing amount of EYO additive resulted in more intensive yellow colour

The object of research is the process of forming a strategy for the improvement of mayonnaise. Based on the SWOT analysis, a strategy for improving mayonnaise with a different ratio of

PROBLEM TO BE SOLVED: To obtain a mayonnaise-like product comprising a fat or a fatty oil, a specific milk protein, sugar, salt and vinegar in a specific ratio, having a prescribed acidic pH

The present study involved the production of mayonnaise by using a binary blend of flaxseed oil and rice bran oil (1:1) as the oil phase. Lemon juice was used instead of vinegar and egg yolk

It is veg mayonnaise and Low fat mayonnaise was prepared from sun flawer oil with the percent of 54- 64% skim milk powder and 30-50% oil. Low fat mayonnaise made from 54% skim milk

In accordance with the concept of healthy nutrition, food products consumed daily by humans should have functional ingredients in their composition, which will contribute to maintaining the

The objective of this study was to produce an innovative bigel formulation by combining glycerol monostearate (GMS) oleogel with hydrogels stabilized by

The solution regarding the problem of improving the structure of food ration is related to creation of functional food-stuff with a balanced content of the major nutrient materials enriched in