| Issue |
E3S Web Conf.
Volume 335, 2022
The 2nd International Conference on Environmentally Sustainable Animal Industry (The 2nd ICESAI 2021)
|
|
|---|---|---|
| Article Number | 00021 | |
| Number of page(s) | 6 | |
| DOI | https://doi.org/10.1051/e3sconf/202233500021 | |
| Published online | 14 January 2022 | |
Physicochemical quality of low fat mayonnaise using whey protein concentrate
1 Master Program of Animal Science, Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran, Kota Malang, East Java, 65145, Indonesia
2 Department of Animal Product and Technology, Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran, Kota Malang, East Java, 65145, Indonesia
* Corresponding author: herlyfptub@ub.ac.id
Low fat mayonnaise as a low-calorie product modification has low emulsion stability. Whey Protein Concentrate (WPC) has a high protein content and can act as a good emulsifier for emulsion of mayonnaise. The purpose of this study was to evaluate of a low-fat mayonnaise using WPC based on pH, moisture content, viscosity, and protein content. The materials used are egg yolk, sunflower seed oil, vinegar, WPC, and other complementary materials. This study used a laboratory experiment with a completely randomized design with 4 treatments and 4 replications. The treatment using control treatment without additional use of WPC and treatments using WPC as much as 5%, 10%, and 15% of the total oil use. The variables measured were pH, moisture content, viscosity, and protein. The results showed that the use of WPC in mayonnaise gave significantly different on pH, moisture content, viscosity, and protein content. The conclusion of this research that the use of WPC as much as 15% produces the best low fat mayonnaise.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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