TITLE:
Production of Mayonnaise from Date Pit Oil
AUTHORS:
Amany Mohamed Mohamed Basuny, Maliha Ali AL-Marzooq
KEYWORDS:
Date Stone, Fatty Acid Composition, Oxidative Stability, Mayonnaise
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.2 No.9,
November
7,
2011
ABSTRACT: Chemical compositionof the residual pits from processing of date (Phoenix dactylifera L.) variety khalas from AL-Hasa region–Saudi Arabia was investigated. The extracted oil from residual pits was analyzed for its physico-chemical properties, (refractive index, colour, acid value, peroxide value, iodine number, saponification number and unsaponifiable matter), total phenols, tocopherol content, fatty acid composition, hydrocarbons, and sterol compounds by gas liquid chromatography, and oxidative stability by Rancimat method at 100℃ ± 2℃. Mineral content of date pits was analyzed by atomic absorption spectrophotometry. Date pit oil was used to replace conventional oil in producing mayonnaise, and sensory qualities were evaluated in comparison with commercial mayonnaise prepared from corn oil. The data demonstrated that mayonnaise containing date pit oil was superior in sensory characteristics as compared with control manufactured from corn oil. Results showed that the date pit oil could be used as nontraditional oil in some food processing such as mayonnaise products.