National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The aim of this research was to know the effect of Whey protein-gelatin-chitosan biopolymer and storage time on microbiologycal and physicochemical properties of mayonnaise. The treatment was biopolymer content (0, 1%, 2% and 3% (w/v)) and storage time (0, 2, 4 and 6 weeks). The results showed that the addition of biopolymer gave highly significant effect (P<0.01) on emulsion stability, emulsion activity, viscosity, particle size and total microbia, however didn’t gave significant effect (P>0.05) on mayonnaise pH. The microscopics showed that biopolymer capable to decreased oil droplet size, however there are enlargement oil droplet during storage. It concluded that biopolymer of whey protein-gelatin-chitosan stabilize microbiologycal and physicochemical properties of mayonnaise during 4 weeks storage.
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