. 2019 May 18;56(6):3117–3125. doi: 10.1007/s13197-019-03819-1

Table 2.

Stability test and colour measurement of mayonnaise prepared with RBO and SO

Sl no	Refined oil	Rice bran oil (RBO)	Sesame oil (SO)	Stability ratio (%)		Instrumental colour measurement
Sl no	Refined oil	Rice bran oil (RBO)	Sesame oil (SO)	27 °C	80 °C	L*	a*	b*	ΔE
1	100*	–	–	96.48 ± 0.02^d	90.21 ± 0.14^f	72.86 ± 0.11^d	1.96 ± 0.02^g	21.98 ± 2.15^b	28.63 ± 2.14^d
2	100	–	–	98.89 ± 0.12^e	95.48 ± 0.11^h	79.92 ± 0.13^f	0.54 ± 0.12^b	10.85 ± 1.18^a	17.77 ± 2.31^a
3	–	100		99.53 ± 0.04^f	94.12 ± 0.27^g	77.28 ± 0.24^e	0.71 ± 0.01^c	22.54 ± 2.91^b	25.05 ± 2.39^c
4	–	90	10	98.65 ± 0.11^e	97.13 ± 0.13^j	73.39 ± 0.31^d	0.12 ± 0.01^a	25.46 ± 2.34^d	23.64 ± 2.01^b
5	–	80	20	98.49 ± 0.37^e	96.12 ± 0.15ⁱ	73.75 ± 0.12^d	0.93 ± 0.01^d	21.19 ± 1.63^b	23.27 ± 2.18^b
6	–	70	30	97.27 ± 0.13^d	95.39 ± 017^h	73.19 ± 0.19^d	1.05 ± 0.03^d	22.15 ± 1.58^b	23.83 ± 1.98^b
7	–	60	40	92.1 ± 0.27^c	88.03 ± 0.41^e	70.13 ± 0.34^c	1.74 ± 0.21^f	23.66 ± 1.78^c	36.41 ± 1.64^e
8	–	50	50	89.18 ± 0.32^b	75.94 ± 0.22^d	69.87 ± 0.28^bc	1.32 ± 0.14^e	23.94 ± 2.31^c	36.77 ± 1.18^e
9	–	40	60	54.22 ± 0.22^a	58.16 ± 0.37^c	69.72 ± 0.15^bc	1.79 ± 0.02^f	23.11 ± 2.09^c	36.37 ± 1.42^e
10	–	30	70	54.99 ± 0.31^a	55.65 ± 0.39^b	68.23 ± 0.17^ab	1.29 ± 0.17^e	23.36 ± 2.11^c	28.79 ± 3.01^d
11	–	20	80	54.56 ± 0.18^a	55.44 ± 0.11^b	67.88 ± 0.21^a	2.04 ± 0.14^g	23.31 ± 2.96^c	37.92 ± 2.52^e
12	–	10	90	54.93 ± 0.14^a	53.69 ± 0.15^a	68.54 ± 0.11^ab	2.35 ± 0.02^h	22.39 ± 2.35^b	36.86 ± 2.63^e
13	–	0	100	54.82 ± 0.28^a	53.18 ± 0.19^a	72.61 ± 0.18^d	1.66 ± 0.13^f	21.38 ± 2.14^b	24.42 ± 2.18^b

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