Morteza Adeli Milani, Maryam Mizani, Mehrdad Ghavami and Parvin Eshratabadi
The present research was undertaken to make a comparison between the effects of different concentrations of yellow mustard powder and its paste on pH and microbial population. This research was an attempt to replace potassium sorbate and sodium benzoate with higher concentrations of yellow mustard to make free-preservatives mayonnaise. First, 0.00%, 0.10%, 0.20%, 0.30%, 0.40%, and 0.50% concentrations of yellow mustard powder were applied to the mayonnaise formula. According to the results, the higher the concentration of yellow mustard, the less the microbial population and the longer the shelf life. However, undesirable changes in taste and color as a result of using mustard powder was observed. Applying heat treatment eliminates the enzyme in higher concentrations of mustard past (0.00 to 1.50) %, responsible for undesirable sensory changes(p<0/05).These results concluded that the mayonnaise sample formulated with 1.00% mustard paste, free from chemical preservatives, was the most suitable sample to reduce microbial population and to prolong shelf life.
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