Sensory properties of homemade and industrial mayonnaise

Tahmaz, Jasmina; Sejfić, Amra; Karahmet, Enver; Operta, Sabina; Isaković, Senita

Sensory properties of homemade and industrial mayonnaise

Tahmaz, Jasmina | Sejfić, Amra | Karahmet, Enver | Operta, Sabina | Isaković, Senita

The aim of this study was to investigate sensory properties of industrial and homemade mayonnaise. Results showed that homamade mayonnaise contained higher level of oil, NaCl and egg yolk. Industrial mayonnaise had slightly higher scores for all sensory properties and overall acceptability. Mayonnaise samples have scores between 5.21 and 8.57 with no samples rated as unacceptable. Homemade mayonnaise vs. industrial samples had following average values: fat 71.08% vs. 67.20%, egg yolk 18.28 vs. 4.74% and NaCl 2.17% vs. 1.17%, overall acceptability scores 6.90 vs. 7.31. The best sensory properties have Thomy classic mayonnaise and homemade sample with 250 mLof oil, 2 egg yolks and lemon juice.

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