Development and Evaluation of Guar Gum-Based Mayonnaise in Combination with Pumpkin and Sesame Seed Oil Blends

Pumpkin seeds generally considered as agro-industrial waste, are useful source of unsaturated fatty acids that are lacking in modern diets. The research was conducted to characterize pumpkin and sesame seed oil and to evaluate their impact on oxidative stability and sensory attributes of mayonnaise. The pumpkin and sesame seed oils were extracted using solvents’ extraction technique. After extraction, the oils were subjected to analyze different physicochemical characteristics. Fatty acid profile using GC-FID demonstrated that unsaturated fatty acids were in higher concentration as compared to saturated fatty acids. After the oil analysis, it was utilized in the development of mayonnaise. To check the overall quality of mayonnaise the physicochemical analysis, antioxidant activity analysis, and sensory evaluation were performed during the storage period of 0, 15, 30, 45, and 60 days. Antioxidant potential decreased with storage and highest potential was observed for T5 at end and was higher than the control treatments. In both DPPH and FRAP, treatment T5 (containing 100% of sesame seed oil) showed better results. According to sensory parameters, sesame seed oil is excellent at preventing oxidation in mayonnaise but was not proven to be favorable for sensory perception.