Abstract
Effects of ingredients ratio of oil (68-86%), vinegar (5.5-23.5%) and egg yolk (8.5-26.5%) on qualities of mayonnaise were studied. The Scheffé's simplex lattice design for three component systems was used for the experiment. The globule size, pH, texture parameters and color of the samples were determined for objective measurement. Also, the sensory evaluation of color, hardness, sourness, oiliness, and over all acceptability were determined for subjective measurements.
The quadratic equations for the parameters of objective measurement, and the special cubic equations for parameters of subjective measurement were obtained respectively to predict the relation between the ingredients ratio and these parameters. The characteristics of these models were shown by graphs as estimated curves. The relation between the parameters of objective and subjective measurements was calculated by the correlation and the preference was calculated by a equation of mulpitle regression. It was found that the sample of oil content 71.3v/v% was most desirable mayonnaise among these samples.
