The effect of hydroxy propyl methyl cellulose on emulsion stability and sensory properties of virgin coconut oil mayonnaise

Agricultural Technology Department, University of Riau, Bina Widya Campus, KM 12.5, Simpang Baru, Pekanbaru, Riau 28293, Indonesia

^* Corresponding author: dewi.fortuna@lecturer.unri.ac.id

Abstract

Mayonnaise is a semi-solid emulsion made by mixing ingredients such as vegetable oil, egg yolks, and other food ingredients with or without adding food additives, such as stabilizers. This research aimed to study the effect of hydroxypropyl methylcellulose (HPMC) on the emulsion stability and sensory properties of mayonnaise made from virgin coconut oil. In this study, the treatment was the addition of HPMC, namely MV1 (0%), MV2 (2%), MV3 (3%), MV4 (4%), and MV5 (5%), into the mayonnaise formulation. The data obtained were analyzed statistically using analysis of variance and continued with DNMRT at the 5% level. The analysis of variance showed that the HPMC concentration significantly affected emulsion stability, viscosity, degree of acidity, and sensory test of thickness but had no significant effect on the aroma, color, and taste of the mayonnaise. The best treatment was MV5 (5% HPMC), which had 100% emulsion stability, 70119.33 cP viscosity, 5.07 pH on day one, and 99.37% emulsion stability, 69047.33 cP viscosity, and 4.87 pH on day 15. The MV5 mayonnaise was yellowish, had a coconut taste, was slightly rancid, and was thick. The MV5 mayonnaise was more favorable than other treatments regarding the aroma, color, and taste of the mayonnaise.