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 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 addi...

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Bibliographic Details
Published in:Czech Journal of Food Sciences 2023-01, Vol.41 (3), p.182-188
Main Authors: Prokopov, Tsvetko, Nikovska, Kremena, Nikolova, Milena, Merdzhanov, Pavel, Dzhivoderova-Zarcheva, Mina
Format: Article
Language:English
Subjects:
emulsion
food
health ingredient
quality
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Summary: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.
ISSN:1212-1800
1805-9317
DOI:10.17221/19/2023-CJFS