Optimization and shelf-life evaluation of mayonnaise like paste prepared using avocado pulp

The purpose of this study was to analyze the use avocado pulp in place egg yolk preparation a mayonnaise-like paste. Eight formulations mayonnaise were obtained with ranging from 51.2 70% and sunflower oil 30 48.68%, all other constituents remaining constant. Sensory evaluation revealed that made 55% 45% best when compared marketed products terms sensory evaluation, proximate analysis, microbiological acid value, peroxide value. optimized product superior color overall acceptability than control sample (P < 0.05). chemical i.e., moisture, fat, protein, ash carbohydrate contents found be 40.54%, 51.1%, 1.22%, 1.71% 6.23%, respectively, for 26.41%, 66.22%, 0.34%, 1.11% 6.33%, sample. Total plate count yeast mold (cfu/g) 170.3 89.33, 160.67 84, product. There an increase both value at temperatures during storage but lower stored 25°C. Using accelerated shelf life technique, like paste based on 61 days, 41 days 13 25°C, 40°C 50°C, respectively. Similarly, 35 20 12 50 °C, Avocado incorporated acceptable quality good spreadability can prepared. Determinations values carried out regular intervals, 5 mayonnaise. No analysis done longer also no performed entire period; these analyses would necessary further research confirm