Impact Of Soy Protein Powder on the Physicochemical Properties of Light Mayonnaise
Rifka Anindita Putri (1), Herly Evanuarini (2*), Premy Puspitawati Rahayu (2), Khothibul Umam Al Awwaly (2), Veronica Margareta Ani Nurgiartiningsih (2)

1)Magister Student, Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia
2)Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia

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 was to determine the optimal percentage of soy protein powder to improve the physicochemical qualities of light mayonnaise. The ingredients used was light mayonnaise made from rice bran oil, sugar, salt, mustard, pepper, and vinegar, with soy protein powder percentation of 0.5%, 1%, 1.5% and without addition as a control. The research method was an experimental laboratory using Completely Randomized Design (CRD) with 4 treatments and 5 replications. The data ware analyzed using ANOVA and if there were significant effects, continued by Duncan^s Multiple Range Test (DMRT). The results showed that treatments gave 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 pH value and moisture, but increased viscosity, acidity, and color. The conclusion of the study showed that the addition of 1.5% soy protein powder gave the optimal light mayonnaise based on physicochemical quality.

Keywords: Emulsion, light mayonnaise, soy protein, viscosity

Topic: Animal Product Technology