Vol. 112, Issue 1, January 2010, pp. 138-165

Colour Determination and Change of Sensory Properties of Mayonnaise with Different Contents
of Oil Depending on Length of Storage

¹Višnja M. Sikimić, ²Jovanka V. Popov-Raljić, ²Branislav P. Zlatković, ²Nada Lakić

¹ High Technical School of Vocational Studies, Požarevac, Nemanjina 2, Serbia

² University of Belgrade, Faculty of Agriculture, Belgrade, Nemanjina 6, Serbia

E-mail: visnja.sikimic@gmail.com, jpopov@agrif.bg.ac.rs, banez@agrif.bg.ac.rs, nlakic@agrif.bg.ac.rs

Received: 9 November 2010   /Accepted: 22 January 2010   /Published: 29 January 2010

Abstract: This paper studies the stability of three types of mayonnaise (with 75 %, 50 % and 30 % of edible refined sunflower oil and other additives) by measuring colour on photoelectric tristimulus colorimeter “MOM-colour 100“, showing the results in CIE (Y(%), l (nm) and Č (%)) and CIE L ´ a ´ b system immediately after preparation, after 90 and 180 days of warehousing, at temperature of +5°C. In parallel, sensory analysis was conducted by means of the analytical point system when a group of experienced tasters evaluated the appearance, colour, fragrance and taste, during the storage lasting up to 180 days. It was established that average estimates for the appearance, colour and both, statistically do not depend significantly on the contents of mayonnaise and statistically very much depend on the time of storage. The interaction of contents of mayonnaise and time of storage statistically significantly influences the average estimate of the appearance and to all sensory properties.

Keywords: Mayonnaise, Colour measurement, Sensory evaluation

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