04/23/2019 / By Evangelyn Rodriguez
In this study, researchers from the University of Aberdeen in Scotland investigated the oxidative and physical stability of mayonnaise after the addition of processed beetroot. Their results, published in the journal Food Science and Human Wellness, showed that the method of processing of beetroot affected the chemical properties as well as the sensory attributes of mayonnaise positively.
Based on the results, the researchers concluded that the addition of beetroot to mayonnaise conferred protection against lipid peroxidation during storage and, while it affected the appearance and texture of mayonnaise, the addition of beetroot improved the taste, odor, and aftertaste, suggesting that this reformulated product can be used commercially.
Read the whole study at this link.
Journal Reference:
Raikos V, Mcdonagh A, Ranawana V, Duthie G. PROCESSED BEETROOT (BETA VULGARIS L.) AS A NATURAL ANTIOXIDANT IN MAYONNAISE: EFFECTS ON PHYSICAL STABILITY, TEXTURE AND SENSORY ATTRIBUTES. Food Science and Human Wellness. December 2016;5(4):191–198. DOI: 10.1016/j.fshw.2016.10.002
Tagged Under: antioxidants, beetroot, betalains, food science, Food storage, functional food, lipid peroxidation, mayonnaise, natural food additives, natural ingredients, phenolic compounds, reformulated mayonnaise, research, shelf life
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