Table 1.

Experimental design and texture (consistency) of mayonnaises prepared with RBO and SO

Sl no	Oil blends			Texture (N)
	Refined sunflower oil	Rice bran oil (RBO)	Sesame oil (SO)
1	100*	0	0	1.44 ± 0.45cd
2	100	0	0	1.62 ± 0.21d
3	–	100	0	1.02 ± 0.36b
4	–	90	10	1.61 ± 0.12d
5	–	80	20	1.36 ± 0.44cd
6	–	70	30	1.20 ± 0.52bc
7	–	60	40	1.17 ± 0.38b
8	–	50	50	1.10 ± 0.11b
9	–	40	60	0.66 ± 0.27a
10	–	30	70	0.62 ± 0.34a
11	–	20	80	0.61 ± 0.33a
12	–	10	90	0.58 ± 0.61a
13	–	0	100	2.07 ± 0.14e

*Contains egg, all the rest with xanthan gum, values in the same column with different superscripts differ significantly (p < 0.05)