Production of cold press oil added mayonnaises with different formulations

In this study, full (75%) and low-fat (50%) mayonnaises with cold-pressed sesame (C-SEO), safflower (C-SAO) and black cumin (C-BCO) oil additions and fruit/vegetable flour mayonnaises were produced and changes in color, sensory, total phenolic compounds (TPC), antioxidant activities (DPPH) and rheological and textural properties of mayonnaises were determined. The effects of cold-pressed oils (CPO), carrot/pumpkin flours and ultrasonication (US) on oxidative and emulsion stability (ES) and microbiological properties of mayonnaises under different storage conditions were investigated. Increasing CPO ratios increased the TPC and antioxidant activity of full-fat mayonnaise with values ranging from 12.07 to 13.26 mg GAE/100g and 0.56% to 4.08%, respectively. While the highest color change was observed in mayonnaises containing C-SAO, mayonnaises containing C-SEO showed the best lipid oxidation stability. Sensory evaluation scores ranged from 5.8 to 7.4, and mayonnaises containing C-SAO had the highest acceptability. All mayonnaises maintained their ES for 6 months at 4 °C and were found to be microbiologically safe. Color changes (ΔE) in low-fat mayonnaises containing different amounts of C-SEO and some of which were treated with US were found to be insignificant, and sensory parameters decreased as C-SEO content increased. TPC and antioxidant activity increased with C-SEO and US, and these samples showed better oxidative stability. ES was preserved during storage, and no bacterial growth was observed. However, yeast and mold growth was detected in samples without US from the 4th month onwards. In mayonnaises containing fruit/vegetable flour, ΔE, TPC and DPPH values increased as the amount of flour increased, while sensory parameters decreased. Addition of flour slowed down the oxidation rate of mayonnaise during storage. All mayonnaises were found to be microbially safe. Hardness and consistency values increased with the increase in flour, and cohesiveness and ES values decreased. All samples showed decreasing flow properties (pseudoplastic) with shear (n<1), and the viscosity of mayonnaise decreased as shear rate increased. The study shows that CPO and fruit/vegetable flours added to mayonnaise and US application show significant changes in the specified parameters and contribute to these studies, which are limited in the literature.