The Physico-Chemical Influences of Yellow Mustard Paste - Comparison with the Powder in Mayonnaise

Abstract

The aim of this study was to investigate the influences of different concentrations of yellow powder and paste mustard on viscosity, stability, rancidity and organoleptic properties of mayonnaise sauce. The concentrations of mustard in 0%, 0.01%, 0.02%, 0.03%, 0.04%, 0.05% and 1%, were used in mayonnaise formulation and the results turned out to signify an increase in viscosity, improvement in the other chemical properties with the increasing of the amounts of powder mustard. The sensory properties evaluation demonstrated undesired changes in color and flavor of mayonnaise (p≤ 0.05).Thus, in the next step a thermal treatment applied on powder mustard during which myrosine enzyme and the effective factor in pungent flavor of mustard were deactivated. The produced material, called paste mustard, and with the concentrations of 0%, 0.75%, 1%, 1.25% and 1.5% were used in the production of mayonnaise samples in fully the same circumstances and the above tests all repeated. The results of physiochemical tests and evaluation of sensory properties in comparison of what was observed showed a remarkable increase in viscosity, stability improvement and reduction of rancidity in samples containing paste mustard. However, the undesired changes in color and flavor of the sauce were removed to some extent and the sensory properties of the samples ameliorated (p≤ 05). The research results concluded that mayonnaise sample containing 1% paste mustard without any synthetic preserver, due to high viscosity, appropriate suspension stability, rancidity reduction rate and concerning the desirability of its organoleptic features recognized as the most appropriate sample.