Tables index

From

Valorisation of Virgin Coconut Oil Application in Mayonnaise Production as Functional Ingredient

Belal J. Muhialdin, Ley Li Ying, Abd-Elaziem Farouk, Anis Shobirin Meor Hussin

Journal of Food and Nutrition Research. 2019, 7(1), 65-70 doi:10.12691/jfnr-7-1-8
  • Table 1. The percentage of the ingredients used for the production of the mayonnaise samples
  • Table 2. The antioxidant activity of mayonnaise determined by three methods including TPC, DPPH and ABTS
  • Table 3. The iodine value, peroxide value and saponification value of the three mayonnaise samples
  • Table 4. Physiochemical properties of different mayonnaise samples
  • Table 5. Sensory evaluation of mayonnaise samples