THE EFFECT OF RED CHILLI OLEORESIN CONCENTRATATION AND TYPE OF OIL ON THE MAYONNAISE CHARACTERISTICS

Abstract

The purposes of this research were to (a) determine the effect of red chili oleoresin concentration and type of oil on the physical, chemical, and sensory characteristics of mayonnaise, (b) determine the mayonnaise with the best and preferred characteristics. This research was conducted with a factorial completely randomized design, the first factor was the  red chili oleoresin concentrations  (1%, 2% and 3% ) and the second factor was the type of oil (palm oil and coconut oil). The addition of red chili oleoresin produced a more stable mayonnaise than the addition of chili puree. The red chili oleoresin concentration significantly affected all parameters on the physical and chemical properties of the mayonnaise produced. The higher the red chili oleoresin concentration used, resulted the higher a* value, total polyphenol content, and antioxidant activity in mayonnaise. The type of oil significantly affected on viscosity, a* value, b* value, emulsion stability, total polyphenol content, antioxidant activity and peroxide number in mayonnaise. Increasing red chili oleoresin concentration, the panelists' preference for mayonnaise decreased  The best treatment mayonnaise based on the effectiveness test was mayonnaise with a concentration 1% red chili oleoresin using coconut oil.