Effect of Replacing Egg with Whole Milk in the Production of Mayonnaise: Physicochemical and Sensory Analysis

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Effect of Replacing Egg with Whole Milk in the Production of Mayonnaise: Physicochemical and Sensory Analysis

Alejandra Gómez¹, Valeria Almeida², Emilia Vintimilla², Manuel Coronel¹, Geovanny Rodriguez³ and Elena Balarezo¹*

Author Affiliations

¹School of Agricultural and Agro-industrial Sciences, Yachay Experimental Technology Research University, Urcuquí, Ecuador; ²Faculty of Engineering and Agricultural Sciences, Universidad De Las Américas (UDLA), Quito, Ecuador; ³Health Sciences Faculty, Universidad Técnica del Norte, Ibarra, Ecuador.

*Correspondence | Elena Balarezo, School of Agricultural and Agro-industrial Sciences, Yachay Experimental Technology Research University, Urcuquí, Ecuador; Email: [email protected]

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Figure 1:

Flow chart for the production of mayonnaise.

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Flavor star of descriptive profiles of the treatments.

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Figure 3:

Responses of the hedonic scale T2.

This Issue

March 2025

Vol. 41, Iss. 1

Sarhad Journal of Agriculture

Sarhad Journal of Agriculture

Effect of Replacing Egg with Whole Milk in the Production of Mayonnaise: Physicochemical and Sensory Analysis

Special Issues

Membership/Association

Effect of Replacing Egg with Whole Milk in the Production of Mayonnaise: Physicochemical and Sensory Analysis

Alejandra Gómez¹, Valeria Almeida², Emilia Vintimilla², Manuel Coronel¹, Geovanny Rodriguez³ and Elena Balarezo¹*

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Sarhad Journal of Agriculture

Effect of Replacing Egg with Whole Milk in the Production of Mayonnaise: Physicochemical and Sensory Analysis

Special Issues

Membership/Association

Effect of Replacing Egg with Whole Milk in the Production of Mayonnaise: Physicochemical and Sensory Analysis

Alejandra Gómez1, Valeria Almeida2, Emilia Vintimilla2, Manuel Coronel1, Geovanny Rodriguez3 and Elena Balarezo1*

Sarhad Journal of Agriculture

March

Featuring

Plant Species in Immature Oil Palm Plantation Areas in Kolaka Regency, Indonesia

Understanding Farmer Perceptions of Herbicide Efficacy and Resistance in Khyber Pakhtunkhwa

Growing Substrate Influenced Production and Quality of Oyster Mushroom Strains

Comparative Influence of Different Concentrations of Indole Butyric Acid (IBA) on the Propagation Success of Two Olive Varieties

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Alejandra Gómez¹, Valeria Almeida², Emilia Vintimilla², Manuel Coronel¹, Geovanny Rodriguez³ and Elena Balarezo¹*