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Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise

Author

Listed:
  • Tsvetko Prokopov

    (Department of Engineering Ecology, Economic Faculty, University of Food Technologies, Plovdiv, Bulgaria)

  • Kremena Nikovska

    (Department of Nutrition and Tourism, Economic Faculty, University of Food Technologies, Plovdiv, Bulgaria)

  • Milena Nikolova

    (Department of Engineering Ecology, Economic Faculty, University of Food Technologies, Plovdiv, Bulgaria)

  • Pavel Merdzhanov

    (Department of Tobacco, Sugar, Vegetable and Essential Oils, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria)

  • Mina Dzhivoderova-Zarcheva

    (Department of Tobacco, Sugar, Vegetable and Essential Oils, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria)

Abstract

The recovery and utilization of onion processing waste would contribute to the solution of environmental problems. This research presents the way of successful supplementation of onion processing waste in mayonnaise. Different levels (0, 1, 2, and 3%) of onion waste powder (OWP) were used as an additive to mayonnaise, based on sunflower oil. The final mayonnaise formulations were evaluated for sensory properties, rheological behaviour, oxidative stability, total phenolic content, total flavonoids, and antioxidant activity. The results indicated that OWP could be used as a potential health-promoting functional ingredient in amounts of 2% to produce mayonnaise enriched with total phenolic compounds and flavonoids, having high antioxidant activity, acceptable quality, and overall consumer preference.

Suggested Citation

  • Tsvetko Prokopov & Kremena Nikovska & Milena Nikolova & Pavel Merdzhanov & Mina Dzhivoderova-Zarcheva, 2023. "Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 41(3), pages 182-188.
    • Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:3:id:19-2023-cjfs
    DOI: 10.17221/19/2023-CJFS
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