The effect of catfish oil (Pangasius sp.) addition on physical and chemical characteristics of rice bran oil mayonnaise

Abstract

Rice bran oil (RBO) and catfish oil (CFO) have high unsaturated fatty acids that are good for health. Mayonnaise products are made mostly from oil. Adding catfish oil and rice bran oil to the mayonnaise will add nutritional value to the product. This study aimed to determine the effect ratio of CFO:RBO on the physical, chemical, and sensory characteristics of mayonnaise. This research used a completely randomized design with one factor, that is ratio of RBO:CFO (74:0, 66.6:7.4, 59.2:14.8, 51.8:22.2 and 44.4:29.6) (% w/w). Data were analyzed by one-way analysis of variance method and continued by Duncan's multiple range tests (α=0.05). The research showed that the ratio of RBO:CFO significantly affected chemical and sensory characteristics but not physical characteristics. Mayonnaise in the % ratio of RBO:CFO = 59.2%:14.8% was the best formula. The selected mayonnaise has foaming capacity, foaming stability, total phenol, moisture, ash, protein, fat, and calorie content of 6.127%, 98.844%, 0.863%, 16.089%, 0.441%, 0.718%, 90% and 718.92 kcal/100 g, respectively. Panelists indicate their level of preference for the color, aroma, texture, and overall mayonnaise at a preference value between 3.067-3.867.