The Impact of Pumpkin Seed Flour Addition on Low Fat Mayonnaise Production
Christbugi Welda Dellani, Herly Evanuarini*, and Dedes Amertaningtyas

Animal Product Technology, Faculty of Animal Science, Veteran Street, Universitas Brawijaya, Malang, East Java, Indonesia 65145
*Corresponding author: herlyfptub[at]ub.ac.id

Abstract

Low fat mayonnaise (LFM) is an emulsion product with low emulsion stability, so that a stabilizer in the form of pumpkin seed flour (PSF) is needed to stabilize the emulsion. The aim of this study was to determine the best percentage of PSF to improve the quality of LFM. The material used is canola oil, egg yolk as a emulsifier, PSF, vinegar, and other constituent materials. The method used is laboratory experimental using a Completely Randomized Design (CRD) and data analyzed using ANOVA with 4 treatments and 5 replications. If different result were obtained between treatments, Duncan^s Mutiple Range Test (DMRT) was continued. The treatment of PSF in LFM is without addition (T0), 1% (T1), 3% (T2), and 5% (T3) addition of PSF. The result of the addition of PSF showed that the moisture content decreased, while pH, viscosity, and emulsion stability increased, and sensory evaluation including color, taste, texture, and aroma were preferred by panelists. It can be concluded that the best LFM with the addition of PSF as much as 5% based on physical properties and sensory evaluation.

Keywords: Low fat mayonnaise, pumpkin seed flour, stabilizer

Topic: Food science and biotechnology