Effect of ginger powder on the mayonnaise oxidative stability, rheological measurements, and sensory characteristics

The effect of different ginger powder (GP) concentrations ranged between 0% and 1.25% on oxidative stability, rheological, and sensory characteristics of mayonnaise were studied during 20 weeks storage period. The pH value significantly (P < 0.05) decreased with increasing storage period. Its decreasing rates in mayonnaise samples prepared using 1.0 and 1.25% GP were significantly (p < 0.05) lower than that in the control. In addition, the treated samples had acid values significantly lower than that of the control sample at the end of storage period. After 20 weeks, the values of peroxide were 2.4 and 8.9 meq kg−1, anisidine were 27.5 and 24.2 mmol kg−1, and totox were 52.5 and 42.2, respectively, for mayonnaise prepared using 1.0% and 1.25% GP with a significant differences with the control sample that had 53.0 meq kg−1, 56.2 mmol kg−1 and 162.2, respectively. The calculated Protective factors from totox values regression analysis for samples containing 1.0% and 1.25% GP were 3.3 and 4.0, respectively, while the control sample had a lower protective factor being 1.0. The consistency index, flow behavior index, and apparent viscosity were not significantly affected by adding different GP concentrations at the onset of storage or after 20 weeks. Used concentrations at 1.0% and 1.25% of GP saved the sensory characteristics during storage period compared to the control sample which was refused at the end of storage after 20 weeks.