Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise

The recovery and utilization of onion processing waste would contribute to the solution environmental problems. This research presents way successful supplementation in mayonnaise. Different levels (0, 1, 2, 3%) powder (OWP) were used as an additive mayonnaise, based on sunflower oil. final mayonnaise formulations evaluated for sensory properties, rheological behaviour, oxidative stability, total phenolic content, flavonoids, antioxidant activity. results indicated that OWP could be a potential health-promoting functional ingredient amounts 2% produce enriched with compounds having high activity, acceptable quality, overall consumer preference.