98
S. Ghosh et al.
Fig. 1 Mayonnaise prepared by binary oil blend
Fig. 2 Market mayonnaise
FTIR REPORT
3.3 Oxidative Stability
To evaluate oxidative stability such as acid value, peroxide value, anisidine value,
and TBA test were performed and the results are shown in Table 4. Both sample and
market mayonnaises are stable at room temperature.