Quality Assessment Of Mayonnaise Produced From Blends Of Coconut Oil And Canola Oil:- Oburota, Miracle O

ABSTRACT

 This work aimed to extract vegetable oil from coconut, produce mayonnaise from the coconut oil and canola oil blends, evaluate the quality of the mayonnaise, determine the mineral and vitamin content of the mayonnaise, assess the sensory properties of the mayonnaise. Mayonnaise was produced by combining coconut oil and canola oil at varying levels. The mayonnaise produced was subjected to mineral composition, vitamin composition, chemical properties, emulsion stability, colour and sensory evaluation analysis. The result obtained showed that the magnesium, calcium, potassium, zinc and sodium content of the samples ranged from 1.32 - 135.50mg/100g, 10.60 - 123.00mg/100g, 1.29 - 217.55mg/100g, 2.65- 6.45mg/1006 and 0.01 - 315.00mg/l00g respectively. the vitamin composition result showed that vitamin B 1 ranged from 0.013 - 0.023mg/I 00g, vitamin B2 ranged from 0.006- 0.075mg/100g, vitamin A and E ranged from 300.20 - 34.90ug/l00g and 52.15 - 57.35ug/100g respectively. The chemical properties result showed that the control had higher peroxide value (3.13meq/kg), total cholesterol (27.15mg/100g), HDL (4.31) and LDL (22.84) than the test samples. The result of the sensory evaluation showed that the sample with 100% canola oil sample was the most preferred sample by the panelists in terms of taste, mouth feel, consistency and acceptability