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Food Science and Human Wellness 2016, 5(4): 191-198 https://doi.org/10.1016/j.fshw.2016.10.002
Research Article | Open Access | Issue | Published: 19 October 2016

Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes

Show Author's Information Vassilios Raikos( ),  Angela McDonagh,  Viren Ranawana,  Garry Duthie
Metabolic Health, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK

Peer review under responsibility of Beijing Academy of Food Sciences.

Keywords:
Texture, Oxidative stability, Mayonnaise, Beetroot, Sensory analysis
Cite this article:
Raikos V, McDonagh A, Ranawana V, et al. Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes. Food Science and Human Wellness, 2016, 5(4): 191-198. https://doi.org/10.1016/j.fshw.2016.10.002
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Abstract Full text About this article

The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control (mayonnaise without beetroot) and a commercially available product. Processing of beetroot had an impact on the structural integrity of the antioxidants present. Microwaving (960 W for 7 min) was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting (180 °C for 90 min) and boiling (100 °C for 30 min). The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric (TBA) assay. The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks (4 °C). Although no significant differences (P>0.05) were detected between the mayonnaise samples containing beetroot and the commercial control, the latter was less susceptible to oxidation during storage. The turbiscan stability index (TSI) revealed that the commercial mayonnaise was less prone to destabilization phenomena. All the textural parameters increased with the incorporation of beetroot. The sensory evaluation revealed that, with the exception of graininess and uniformity, most of the sensory attributes are preserved if not improved with the addition of beetroot.


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About this article

Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes

Show Author's information Vassilios Raikos( ), Angela McDonagh, Viren Ranawana, Garry Duthie
Metabolic Health, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK

Peer review under responsibility of Beijing Academy of Food Sciences.

Abstract

The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control (mayonnaise without beetroot) and a commercially available product. Processing of beetroot had an impact on the structural integrity of the antioxidants present. Microwaving (960 W for 7 min) was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting (180 °C for 90 min) and boiling (100 °C for 30 min). The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric (TBA) assay. The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks (4 °C). Although no significant differences (P>0.05) were detected between the mayonnaise samples containing beetroot and the commercial control, the latter was less susceptible to oxidation during storage. The turbiscan stability index (TSI) revealed that the commercial mayonnaise was less prone to destabilization phenomena. All the textural parameters increased with the incorporation of beetroot. The sensory evaluation revealed that, with the exception of graininess and uniformity, most of the sensory attributes are preserved if not improved with the addition of beetroot.

Keywords: Texture, Oxidative stability, Mayonnaise, Beetroot, Sensory analysis

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Publication history
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Publication history

Received: 27 June 2016
Revised: 15 September 2016
Accepted: 08 October 2016
Published: 19 October 2016
Issue date: December 2016

Copyright

© 2016 Beijing Academy of Food Sciences

Acknowledgements

Acknowledgements

Funds for the study were provided by the Scottish Government’s Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research programme (Food Land & People).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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