Physico-Chemical Characteristics, Sensory Attributes and Oxidative Stability of Soy Milk Mayonnaise Enriched in Carotenoids from Tomato By-Products

In the present study, sunflower oil was used as extracting solvent for carotenoids and other lipophylic compounds from tomato by-products at 2.5% 5.0% (w/v) carotenoid-enriched oils were further in manufacturing of soy milk mayonnaise. An addition basil essential 0.05% (v/v) mayonnaise also investigated. Color parameters, pH, acid, peroxide values, well lipid oxidation measured by TBARS values monitored control supplemented samples during refrigerated storage up to 8 weeks. The effect enrichment on sensory attributes mayonnaises studied. extraction dry resulted a significant increase total carotenoid content antioxidant activity while their color changed significantly increasing redness decreasing lightness yellowness. use manufacture increased oxidative stability improved flavor chromatic characteristics compared sample without affecting its consistency overall acceptability. (0.05% v/v) enhanced profile