Emulsion Stability, Rheological Properties And Sensory Evaluation Of Mayonnaise Produced From African Oil Bean (Pentaclethra Macrophylla Benth) And Sesame (Sesame Indicum) Seed Oil Blends:- Okechukwu, Joy C
ABSTRACT
This study evaluated the emulsion stability,
rheological and sensory properties of mayonnaise produced from African oil bean
seed and sesame seed oil blends. Oils were extracted from African oil bean and
sesame seeds respectively via Soxhlet extraction. The oils were blended in
different proportions; 100:00, 0:100, 90:10, 80”20, 70:30, 60:40 and 50:50
respectively. The oil blends were used for the production of mayonnaise.
Mayonnaise produced from commercial oil (soybean oil) was used as the reference
sample. The mayonnaise samples were assessed for physicochemical properties,
emulsion stability, rheological properties and sensory characteristics using
standard methods. The experimental data were subjected to statistical analysis
using the one-way ANOVA at 95% confidence interval. The oil yield of African
oil bean and sesame seeds were 36.955 and 47.66% respectively. Physicochemical
results showed that pH, vitamin E, iodine value, viscosity and sesamol ranged
from 3.76 to 3.91, 41.47 to 44.74 (mg/100 g), 70.92 to 76.24 (g 12/100 g),
275.35 to 311.17 (mPa.s) and 0.09 to 0.82 (%) respectively. Emulsion stability
ranged from 64.84 to 98.88 % at 27°C and from 60.24 to 93.46 % at 80°C. Flow
properties showed that yield stress and consistency index of the mayonnasie
samples decreased steadily as the percentage of sesame seed oil in the
mayonnaise formulation increased while flow index increased likewise.
Correlation coefficient were high, ranging from 0.97 to 0.99 and was positive
for all samples. Conclusively, among the blended oils, mayonnaise with 10 %
sesame seed oil supplementation exhibited the best unsaturation level, emulsion
stability, rheological properties, and sensory properties while mayonnaise
produced from African oil bean seed oil blended with 50 % sesame seed oil had
the highest sesamol and vitamin E contents.
0.0
JOY, C (2026). Emulsion Stability, Rheological Properties And Sensory Evaluation Of Mayonnaise Produced From African Oil Bean (Pentaclethra Macrophylla Benth) And Sesame (Sesame Indicum) Seed Oil Blends:- Okechukwu, Joy C. Mouau.afribary.org: Retrieved Apr 01, 2026, from https://repository.mouau.edu.ng/work/view/emulsion-stability-rheological-properties-and-sensory-evaluation-of-mayonnaise-produced-from-african-oil-bean-pentaclethra-macrophylla-benth-and-sesame-sesame-indicum-seed-oil-blends-okechukwu-joy-c-7-2
CHIKAMMA, JOY. "Emulsion Stability, Rheological Properties And Sensory Evaluation Of Mayonnaise Produced From African Oil Bean (Pentaclethra Macrophylla Benth) And Sesame (Sesame Indicum) Seed Oil Blends:- Okechukwu, Joy C" Mouau.afribary.org. Mouau.afribary.org, 01 Apr. 2026, https://repository.mouau.edu.ng/work/view/emulsion-stability-rheological-properties-and-sensory-evaluation-of-mayonnaise-produced-from-african-oil-bean-pentaclethra-macrophylla-benth-and-sesame-sesame-indicum-seed-oil-blends-okechukwu-joy-c-7-2. Accessed 01 Apr. 2026.
CHIKAMMA, JOY. "Emulsion Stability, Rheological Properties And Sensory Evaluation Of Mayonnaise Produced From African Oil Bean (Pentaclethra Macrophylla Benth) And Sesame (Sesame Indicum) Seed Oil Blends:- Okechukwu, Joy C". Mouau.afribary.org, Mouau.afribary.org, 01 Apr. 2026. Web. 01 Apr. 2026. < https://repository.mouau.edu.ng/work/view/emulsion-stability-rheological-properties-and-sensory-evaluation-of-mayonnaise-produced-from-african-oil-bean-pentaclethra-macrophylla-benth-and-sesame-sesame-indicum-seed-oil-blends-okechukwu-joy-c-7-2 >.
CHIKAMMA, JOY. "Emulsion Stability, Rheological Properties And Sensory Evaluation Of Mayonnaise Produced From African Oil Bean (Pentaclethra Macrophylla Benth) And Sesame (Sesame Indicum) Seed Oil Blends:- Okechukwu, Joy C" Mouau.afribary.org (2026). Accessed 01 Apr. 2026. https://repository.mouau.edu.ng/work/view/emulsion-stability-rheological-properties-and-sensory-evaluation-of-mayonnaise-produced-from-african-oil-bean-pentaclethra-macrophylla-benth-and-sesame-sesame-indicum-seed-oil-blends-okechukwu-joy-c-7-2