Effect of combination of poultry eggs and acids on the color profile and consumers’acceptance on mayonnaise

Abstract

Mayonnaise is a types of emulsion product that uses basic ingredients including egg yolk, acids, salts, sugars, and vegetable oils. The uses of a combination of egg yolk from several poultry and different types of acids has not been widely studied. The aim of the studies was to explain the effect of the combination of poultry eggs and acids on the color profile and fondness mayonnaise. This studies used a completely randomized design (CRD), with 9 combinations and 3 replications. The treatment combinations were A1; duck eggs and lime, A2: duck eggs and apple vinegar, A3: duck eggs and synthetic acid, A4: native chicken eggs and lime, A5: native chicken eggs and apple vinegar, A6: native chicken eggs and synthetic acid, A7: chicken eggs and lime, A8: chicken eggs and apple vinegar, A9: chicken eggs and synthetic acid. The parameters measured were the color profile including lightness, redness, yellowness, and consumers’ acceptance on mayonnaise. The results showed that the combination of different types of poultry eggs and acids had no effect on the lightness value of mayonnaise. However, it showed a very significant effect (P ≤ 0.01) on the resulting redness, yellowness and fondness mayonnaise values. The combination of chicken eggs and synthetic acid increased the color profile and consumers’ acceptance on mayonnaise.