Development of a low cost mayonnaise product containing avocado pulp

Background: Avocado pulp having appreciable phytochemical properties was selectively used as a fat replacer and also as a source of natural antioxidant in formulating a new mayonnaise product to improve its nutraceutical value and reduce cost of production. Results: This product was found to be comparable to the Egg yolk (EY) formulated sample (experimental control) organoleptically. Incorporation of avocado pulp upto 50% of the emulsifier (EY) did not impart any bitterness and had improved physical properties such as increased color tonality with slightly lesser chroma values, lower thermal and non thermal creaming, homogenous and compact microstructure. The EY: Avocado (50:50) sample had comparable viscosity vis-à-vis the EY control. The avocado mayonnaise had similar carotenoid content (1.4-1.8μg/g ) and 12 % reduced fat content than Egg Yolk mayonnaise. The mayonnaise samples prepared with avocado pulp: EY in the ratio 50:50 had shown comparable emulsion properties with the commercial sample. Samples formulated with 75 % and 100% avocado had poorer microstructure and emulsion properties than control (100% EY). The cost reduction achieved in 50% formulation was to the extent of 10 %. Conclusions: Avocado mayonnaise is a product with lower cost and good sensory acceptability. It offers a suitable product for value addition of avocado where it is sold at cheaper rates.