Fatty acids composition and oxidative stability of peanut and sesame oils with the sensory evaluation of mayonnaise prepared by different oils
Other Title(s)
تركيب الأحماض الدهنية و الثبات التأكسدي لزيوت السمسم و الفول السوداني مع دراسة التقييم الحسى للمايونيز المحضر بأنواع مختلفة من الزيوت
Joint Authors
Khujah, Ibtihal Yaqub Bildash
al-Dib, Ruqayah Ahmad Sami
Source
Assuit Journal of Agricultural Sciences
Issue
Vol. 47, Issue 6 (31 Dec. 2016), pp.460-472, 13 p.
Publisher
Assiut University Faculty of Agriculture
Publication Date
2016-12-31
Country of Publication
Egypt
No. of Pages
13
Main Subjects
Abstract EN
The purpose of this study was to increase the nutritional value and health benefits of mayonnaise made by using peanuts and sesame oils.
in this study, samples of peanuts and sesame oils were analyzed to measure fatty acid compositions and to evaluate the effects of heating time at (180°c ± 5°c) up to16 hours on the oxidative stability by uv-spectrum.
the sensorial properties such as (general shape, smell, color, taste, texture, smoothness, overall acceptance) were studied for the mayonnaise made by different oils.
quantitatively, the percentage of fatty acids in peanuts and sesame oils were (9.94–12.11%) for palmitic acid, (32.88–47.60%) linoleic acid, (0.08–4.99%) linolenic acid, (3.97-5.77%) stearic acid, (30.60–41.07%) oleic acid, (nd–1.93%) arachidic acid, (0.09–0.22%) palmitoleic acid, (0.43–1.31%) gadoleic acid, (0.61–4.16%) behenic acid, (nd–1.95%) legnoceric acid, and (0.03–0.09%) for myristic acid.
the uv spectrum at 200-400 nm showed obviously difference between peanut and sesame oils.
the main difference of both oils spectrum was between 256 and310 nm, while peanut oil had a small peak in this region (17 % of total peanut oil peaks area).
the sesame oil had a high peak in such region (58 % of total sesame oil peaks area).
according to the sensorial evaluation results, it could be demonstrated that mayonnaise made by using peanut oil was acceptable.
these sensorial results could be considered in the manufacturing processes.
American Psychological Association (APA)
Khujah, Ibtihal Yaqub Bildash& al-Dib, Ruqayah Ahmad Sami. 2016. Fatty acids composition and oxidative stability of peanut and sesame oils with the sensory evaluation of mayonnaise prepared by different oils. Assuit Journal of Agricultural Sciences،Vol. 47, no. 6, pp.460-472.
https://search.emarefa.net/detail/BIM-881623
Modern Language Association (MLA)
Khujah, Ibtihal Yaqub Bildash& al-Dib, Ruqayah Ahmad Sami. Fatty acids composition and oxidative stability of peanut and sesame oils with the sensory evaluation of mayonnaise prepared by different oils. Assuit Journal of Agricultural Sciences Vol. 47, no. 6 (2016), pp.460-472.
https://search.emarefa.net/detail/BIM-881623
American Medical Association (AMA)
Khujah, Ibtihal Yaqub Bildash& al-Dib, Ruqayah Ahmad Sami. Fatty acids composition and oxidative stability of peanut and sesame oils with the sensory evaluation of mayonnaise prepared by different oils. Assuit Journal of Agricultural Sciences. 2016. Vol. 47, no. 6, pp.460-472.
https://search.emarefa.net/detail/BIM-881623
Data Type
Journal Articles
Language
English
Record ID
BIM-881623