Effect of Replacing Egg with Whole Milk in the Production of Mayonnaise: Physicochemical and Sensory Analysis
Effect of Replacing Egg with Whole Milk in the Production of Mayonnaise: Physicochemical and Sensory Analysis
Alejandra Gómez1, Valeria Almeida2, Emilia Vintimilla2, Manuel Coronel1, Geovanny Rodriguez3 and Elena Balarezo1*
ABSTRACT
The use of raw eggs in the preparation of artisanal mayonnaises can cause illness in consumers because the egg may contain salmonella. This study aimed to analyze the effect of replacing eggs with whole milk in the production of mayonnaise. This involves assessing the physicochemical variables: fat and pH; and performing a sensory analysis. For the analysis of fat, the Soxhlet method was used, and the pH was measured with a potentiometer at 20°C. In the sensory analysis, a descriptive analysis was carried out followed by discriminative duo-trio tests, triangular tests, and an affective sensory evaluation using hedonic flavour scale. The study was carried out through the Completely Randomized Experimental Design (CRD) with different concentrations of milk; T1=22%, T2= 35%, T3= 65%, and the control was mayonnaise with egg =T4. The T2 sample is the one that most resembles the control sample and after the inferential statistical analysis with the ANOVA and Tukey test. The treatment that varies in terms of pH is T3. In terms of fat percentage, all treatments are different from the control sample, with a 13% reduction in fat percentage in T2. There were no significant differences in the discriminative sensory tests between the T2 and T4 treatments which indicates that the normal consumer of the product will not notice a difference between T2 and the mayonnaise with 100% egg T4. Additionally, 48.9% of the consumers reported that they extremely liked the mayonnaise T2. It is concluded that it was possible to develop a mayonnaise made with pasteurized whole milk as an alternative to the use of eggs, with physical-chemical and sensory characteristics similar to the control mayonnaise.
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