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  • WJPPS SEPTEMBER ISSUE PUBLISHED
  • SEPTEMBER 2018 Issue has been successfully launched on 1 September 2018

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  • Its our Pleasure to Inform you that WJPPS Impact Factor has been increased from 6.647 to 7.421 due to high quality Publication at International Level

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Abstract

STANDARDIZATION, CHARACTERIZATION AND STORAGE STABILITYOF VEG MAYONNAISE SUPPLEMENTED WITH CHILLI

Anil Bukya*, Sagar T. Sadgir and Ganesh R. Jakhar

ABSTRACT

Mayonnaise is one of the most widely appreciated condiments because of its calorific values and the slightly sour and sweet taste which combined with cream gives it a mouth watering taste, also its variety of application being pointed efficiently and seamlessly with other condiments makes it so popular and appreciated. This is widely accepted and used as sauce for the dressing of the salad and also used in the burger’s, pizzas, and many other products due to its flavor. Standardizationof mayonnaise and storage study was done in the phase of 0,15,30,45 days to see the various changes in themayonnaise. Mayonnaise is rich in fat (51.4%), energy provided by mayonnaise (432.73%), protein content (1.0%) ash contain (1.1%), carbohydrate (1.7%) and moisture content (45.9%) were observed. The different formulation of mayonnaise is prepared (S1,S2,S3) mayonnaise premix (S3) is mostly preferred by the expert panel members. For the packaging of the mayonnaise PET bottles are used and this is suitable for shelf life of the mayonnaise and to avoid the contamination in it.

Keywords: : Veg Mayonnaise, Storage Studies, Sensory Evaluation.


[Full Text Article]

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