Impact of Soy Protein Powder on The Physicochemical Properties of Light Mayonnaise

¹ Magister Student, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
² Lecturer of the Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

The high fat content in full fat mayonnaise has raised consumer health concerns, thereby increasing demand for light mayonnaise. Light mayonnaise often experiences instability due to low oil content. The addition of soy protein powder can improve emulsion stability by increasing viscosity. This study aimed to determine the optimal percentage of soy protein powder to improve the physicochemical qualities of light mayonnaise. The ingredients used were light mayonnaise made from rice bran oil, egg yolk, sugar, salt, mustard, pepper, and vinegar, with soy protein powder percentages of 0.5%, 1%, 1.5% and without addition as a control. The research method was an experimental laboratory using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The data were analyzed using ANOVA; if there were significant effects continued by Duncan's Multiple Range Test (DMRT). The results showed that the treatments had a highly significant effect, (P<0.01) on light mayonnaise based on moisture, pH, viscosity, acidity, L*a*b* color. The results of this study indicated that soy protein powder reduced moisture content from 19.06 % to 16.47 % and acidity from 0.85 % to 0.81 %, but increased L*a*b* color, viscosity from 2464 cP to 3060 cP, and pH from 4.22 to 4.48. The conclusion of the study showed that the addition of 1.5% soy protein powder gave the optimal light mayonnaise based on physicochemical quality