Porlla Mousin (2013) Development of low fat mayonnaise with lady finger banana pure (Musa accuminata colla sp). Universiti Malaysia Sabah. (Unpublished)
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Abstract
This research was carried out in order to investigate the effect of an addition of lady Finger banana puree in sensory properties, nutrition contents and change in physicochemical and microbiological on storage study of the low fat mayonnaise, using the full fat formulation as a reference. A total of 5 formulations were produced. The best formulation was chosen by hedonic test based on the sensory evaluation. F2 formulations (44.9% w + 10% Bp + 15% Co + 18% Eg + 2.5% Mp + 2% Cs + 0.3% Xg) are selected as the best formulation. Proximate analysis that was conducted on the best formulation is carbohydrate (13.02 ± 0.67), crude fibre (5.69 ± 0.05), protein (2.82 ± 0.02), fat (20.48 ± 0.49), ash content (2.26 ± 0.02) moisture content (67.29 ± 0.03) and energy content of 259.06 ± 2.18 kcal. Result of physicochemical analysis show that there was increases during storage study of pH value for both low fat and control formulation (pH 4.40 to pH 3.97) and pH 4.31 to pH 3.70) respectively. For the moisture content, the full fat formulation show the low percentage of moisture content (19.17% to 31.83%) compared to the low fat formulation (67.27% to 67.68%) due to the higher water content in the banana puree. Whereby, the result of the FFA show that the full fat formulation was presented on high value of FFA (1.97% to 5.64%) due to the high fat content compared with the low fat formulation (2.40% to 3.36%). While for the color result show that both formulation changes from dark yellowish to light yellowish. Microbiological analysis that conducted show result that both of the control and final product formulation that kept at 4°C cold room for 4 week or 28 day period were still safe for use by the assumption that the total colony growth were less than 30 colony per gram sample.
| Item Type: | Academic Exercise |
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| Keyword: | full fat formulation, lady Finger banana puree, colony growth |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | SITI AZIZAH BINTI IDRIS - |
| Date Deposited: | 30 Sep 2014 14:10 |
| Last Modified: | 13 Oct 2017 13:01 |
| URI: | https://eprints.ums.edu.my/id/eprint/9615 |
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