American Journal of Food Science and Technology, 2013, Vol. 1, No. 3, 45-49 Available online at http://pubs.sciepub.com/ajfst/1/3/7 © Science and Education Publishing DOI:10.12691/ajfst-1-3-7 The Effect of Corn Oil on the Quality Characteristics of Mayonnaise Ghulam Rasool 1 , Sarfraz Hussain 2 , Zafar Alam 3 , Muhammad Suhail Ibrahim 1,3,* 1 National Institute of Food Science and Technology 2 University of Sargodha 3 University of Agriculture Faisalabad *Corresponding author: Chaudhry.suhail@yahoo.com Received September 04, 2013; Revised October 16, 2013; Accepted November 12, 2013 Abstract Mayonnaise is semi-solid stable emulsion of vegetable oil, egg yolk or whole egg, vinegar or lemon juice, salt seasonings and sugars and dextrose. Oil is used in mayonnaise as energy source and for smooth texture. Mayonnaise was prepared by using different concentrations of corn oil (235 ml, 240ml, 245 ml, 250 ml and 255 ml).Firstly all the ingredients were weighed by using the electrical balance. Eggs and vinegar was cooled at 10-13 c. After washing and cleaning. Eggs were deshelled. spices and eggs were blended for 2 minutes. Pouring of oil was started drop by drop at first and then remaining oil was added. Packaging was done in already hygienically cleaned bottles. The product was stores under controllable conditions. During the storage period the product was analyzed for moisture, crude protein, total ash, crude fat, and acidity. The sensory evaluation of the product was also made when stored under controlled conditions. The result of the investigation was statistically analyzed and interpreted. The present project was carried out to study the effect of corn oil on the different quality characteristics of mayonnaise. Different concentrations of corn oil were used to prepare mayonnaise samples. The mayonnaise samples were prepared by using 235 ml, 240 ml, 245 ml, 250 ml and 255 ml of corn oil. Theses samples were tested for chemical properties like moisture, crude protein, crude fat, total ash, peroxide value and acidity. Among the sensory characteristics it was evaluated for its taste, texture, flavor and overall acceptability during 40 days of storage period. The test was made after 10 days interval up to 40 days. Among chemical characteristics the effect of different oil concentration was non significant for fat and acidity. While as sensory characteristics were concerned color, flavor, taste, texture and overall acceptability decreased by increasing oil concentration. The last result was shown by the mayonnaise sample prepared by using 235 ml of corn oil. The concentration of 235 ml of corn oil showed good quality attributes especially with respect to its sensory evaluation such as color, taste, texture, flavor and overacceptibility of mayonnaise. Mayonnaise prepared by using 235 ml of corn oil also showed good emulsion stability than others. Keywords: mayonnaise, Phsio-chemical properties, corn oil, sensory evaluation Cite This Article: Ghulam Rasool, Sarfraz Hussain, Zafar Alam, and Muhammad Suhail Ibrahim, “The Effect of Corn Oil on the Quality Characteristics of Mayonnaise.” American Journal of Food Science and Technology 1, no. 3 (2013): 45-49. doi: 10.12691/ajfst-1-3-7. 1. Introduction A wide variety of oil is used in the preparation of mayonnaise. The oil used in the mayonnaise and salad dressings provides a base for the rest of the ingredients. These oils are called salad oils and these oils should be refined, blached, deodorized and winterized. Salad oil should be minimum cloud point of 5.5 hours. Cloudiness is undesirable because it also looks bad and contribute waxy mouth feel. The corn oil was used in the preparation of mayonnaise. The prepared mayonnaise was studied for its sensory and phsio-chemical properties for the fresh and stored mayonnaise. Objective of the project • To prepare the mayonnaise with standard technique by using corn oil • To analyze the mayonnaise for consumer acceptability. • To develop the new product without the loss of its acceptability. • To analyze the mayonnaise for its phsio-chemical characteristics. • To analyze the mayonnaise for its sensory characteristics. • To analyze the effect of different concentrations of corn oil(235,240,245,250 and 255ml respectively) 2. Material and Methods For the preparation of the mayonnaise raw material including the refined sugar, common salt, mustard powder, vinegar, rfeined corn oil, white pepper and eggs were purchased from the local market.