Czech J. Food Sci., 2023, 41(3):182-188 | DOI: 10.17221/19/2023-CJFS

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

Tsvetko Prokopov1, Kremena Nikovska2, Milena Nikolova1, Pavel Merdzhanov3, Mina Dzhivoderova-Zarcheva3
1 Department of Engineering Ecology, Economic Faculty, University of Food Technologies, Plovdiv, Bulgaria
2 Department of Nutrition and Tourism, Economic Faculty, University of Food Technologies, Plovdiv, Bulgaria
3 Department of Tobacco, Sugar, Vegetable and Essential Oils, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria

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

Keywords: food; emulsion; health ingredient; quality

Received: February 2, 2023; Revised: April 7, 2023; Accepted: May 3, 2023; Prepublished online: June 8, 2023; Published: June 29, 2023  Show citation

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Prokopov T, Nikovska K, Nikolova M, Merdzhanov P, Dzhivoderova-Zarcheva M. Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise. Czech J. Food Sci. 2023;41(3):182-188. doi: 10.17221/19/2023-CJFS.
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