Investigating the effects of ratio of coconut oil mixing (extracted by frozing and defrosting) and soybean oil on mayonnaise quality

Abstract

Coconut oil with many biological activities good for human health is extracted by chilling and thawing method. This study was conducted to investigate the ratio of coconut oil mixing extracted by chilling and thawing method with soybean oil (ratio of 1: 9, 2: 8 and 3: 7 v/v) in processing mayonnaise. The quality of mayonnaise is evaluated through pH targets, fat content, antioxidant activity and microorganisms. Research results showed that all three mayonnaise products were of quality under Vietnamese standards for pH, fat content and microorganisms. An interesting finding in this study is the antioxidant activity of mayonnaise increasing as ratio of the coconut oil to soybean oil increases gradually.