Abstract
Today, scientific schools have been formed to improve the recipe and technology of mayonnaise. In the present study, a byproduct of an oilseed source, namely sesame cake, containing unique antioxidant compounds, such as lignans, is studied as a biologically active additive that can be used in the place of starch and synthetic antioxidants in mayonnaise. Sesame seed purchased from local markets. Sesamol standard was obtained from Sigma Chemical Company (USA). The experimental results have shown that regarding the taste, color, mouthfeel, and overall acceptability, the samples containing 10% sesame cake powder obtained the highest score. It is therefore recommended to use sesame cake powder at the concentration of 8-10% in mayonnaise formulation. The findings of this research could be useful for food industries to improve their products qualitatively.
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