Effect of apple peel flour addition on physicochemical characteristics and fatty acid profile of reduced-fat mayonnaise

Abstract

Introduction: Mayonnaise is popular throughout the world and contains various types of processed products. While reduced-fat mayonnaise (RFM) contains less than 50% oil, the drawback is the potential to reduce the physical quality of mayonnaise. The use of apple peel in the form of flour added to mayonnaise is predicted to enhance its physicochemical quality. Methods: The research comprised laboratory experiments using randomised design with four treatments and six repetitions. Apple peel flour was added to the treatments in the following proportions: 0% (RFA0), 1% (RFA1), 2% (RFA2), and 3% (RFA3). Analysis of variance (ANOVA) was used to obtain average values and standard deviations. Results: Addition of 3% apple peel flour to RFM showed highly significant effect (p≤0.01) on droplet size (2.15–9.49µm), viscosity (3965.00cP), colours L (71.93), a* (15.75), and b* (50.65), protein content (1.44%), and fat content (50.93%). It also produced an organoleptic quality that was acceptable to semi-trained panellists and fatty acid profiles containing various types of fatty acids. Conclusion: The use of 3% apple peel flour in RFM represented the best treatment, with potential for further improvement.