Production and Characterization of Functional Lipid …
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Table 1 Composition of ingredients including oil blend (binary) in the preparation of mayonnaise
sample
Ingredients
Amount (g)
Flaxseed oil
30
Rice bran oil
30
Egg yolk
26
Salt
1
Sugar
1
Lemon juice
1.5
Black pepper
0.5
2 Materials and Methods
2.1 Samples and Chemicals
Rice bran oil was provided by M/S Sethia oil mill, West Bengal, India. All products
including flaxseed, egg, lemon, spices were purchased from local market of Kolkata
(West Bengal, India). All chemicals were brought from MERK, India.
2.2 Preparation of Mayonnaise
Mayonnaise sample was prepared by flaxseed oil, rice bran oil (1:1) blend, egg yolk,
salt, sugar, lemon juice, and black pepper using the formula as shown in Table 1.
Here egg yolk is used as an emulsifier and black pepper as a flavor enhancer spice.
Salt, sugar, black pepper were first mixed with the egg yolk and vinegar with the
help of electric mixer for 5–10 s. After that the binary blended oil (flaxseed oil and
rice bran oil) was added to the mixture. All the ingredients were mixed in a blender
for 5 min. Then the sample mayonnaise was kept in a screw cap glass reagent bottle
and stored in a refrigerator at 10 °C temperature for ten days. After ten days the
sample mayonnaise was analyzed.
2.3 Antioxidant Activity
Antioxidant activity of the mayonnaises were measured by the following standard
assay methods:
93
Table 1 Composition of ingredients including oil blend (binary) in the preparation of mayonnaise
sample
Ingredients
Amount (g)
Flaxseed oil
30
Rice bran oil
30
Egg yolk
26
Salt
1
Sugar
1
Lemon juice
1.5
Black pepper
0.5
2 Materials and Methods
2.1 Samples and Chemicals
Rice bran oil was provided by M/S Sethia oil mill, West Bengal, India. All products
including flaxseed, egg, lemon, spices were purchased from local market of Kolkata
(West Bengal, India). All chemicals were brought from MERK, India.
2.2 Preparation of Mayonnaise
Mayonnaise sample was prepared by flaxseed oil, rice bran oil (1:1) blend, egg yolk,
salt, sugar, lemon juice, and black pepper using the formula as shown in Table 1.
Here egg yolk is used as an emulsifier and black pepper as a flavor enhancer spice.
Salt, sugar, black pepper were first mixed with the egg yolk and vinegar with the
help of electric mixer for 5–10 s. After that the binary blended oil (flaxseed oil and
rice bran oil) was added to the mixture. All the ingredients were mixed in a blender
for 5 min. Then the sample mayonnaise was kept in a screw cap glass reagent bottle
and stored in a refrigerator at 10 °C temperature for ten days. After ten days the
sample mayonnaise was analyzed.
2.3 Antioxidant Activity
Antioxidant activity of the mayonnaises were measured by the following standard
assay methods: