Investigation of the use of avocado puree to produce low cholesterol and fat containing mayonnaise

In this study, it was aimed to produce cholesterol and low fat mayonnaise by using emulsifying functions of phospholipids and thickening functions of dietary fiber in avocado puree instead of egg yolk. For this purpose, considering the formulation of traditional full-fat mayonnaise, amount of sunflower oil, egg yolk and avocado puree were chosen as independent variables. According to D-Optimal mixture design, 17 different designs were formed and optimum formulation was determined according to response variables of amount of fat, amount of cholesterol, particle size value (D[4,3] value), rheological parameters (viscosity and consistency index values) and emulsion stability. Mayonnaise samples produced according to optimum and traditional formulation were stored at 3 different temperatures (4, 25 and 35 ˚C) for 45 days to determine the storage stability of the products. Color, emulsion stability, oxidation products (p-Anisidine, peroxide ve totox values) and amount of α-tocopherol analyses were performed at 0th, 5th, 15th, 30th and 45th days of storage. According to the optimization results of the study, the optimum formulation was 45% fat and 40% avocado puree. While the cholesterol was not determined in mayonnaise produced under optimum conditions, the amount of fat was 50.41%, the viscosity value was 5.83 Pa.s, the (consistency index value) K value was 70.52 Pa.sn, D[4,3] value was 4.68 μm and the emulsion stability was 100%. According to storage temperature and time, the L* values of the control samples were between 77.52-78.08; a* values were (-1.48) - (2.53) and b* values were 18.80-21.44, the L* values of the samples produced using avocado puree were between 65.23-71.64; a values were (-4.26)-(- 8.13) and b* values were 25.69-31.22. It has been determined that the L* and b* values of mayonnaise produced using avocado puree increased with storage time, especially at high temperatures, while there is no significant change in color values of traditional mayonnaise. The emulsion stability values of traditional mayonnaise changed between 96.31-100% and mayonnaise produced using avocado puree were 75.23-100%. The stability of mayonnaise produced using avocado puree decreased over time at high storage temperatures. It was observed that the total oxidation values (totox) values of traditional mayonnaise ranged from 3.40 to 24.15, while that mayonnaise produced using avocado puree varied from 8.71 to 27.32. It has been determined that the totox values of mayonnaise samples increased with storage temperature and time. The increase has been determined faster and higher in the traditional mayonnaise. At the beginning of storage, the α-tocopherol content of iv control samples was determined as 132.65 mg/kg, while the value of mayonnaise produced using avocado puree was 79.73 mg/kg. According to sensory analysis results, mayonnaise produced using avocado puree scored 7 (Good) for all of tested sensory attributes. While traditional mayonnaise had a score of 7.17 (Good) in terms of overall acceptance, mayonnaise produced using avocado puree was 8.50 (very good). This master thesis results showed that cholesterol free and reduced fat mayonnaise can be produced using avocado puree, but emulsifying agents should added to formulation for improvig and thermal stability of the product.