Utilisation of Non-conventional Tomato (Lycopersicon esculentum L) Seed Oil in Mayonnaise

Non-conventional refined tomato seed oil was used in the preparation of mayonnaise using 15% egg yolk and compared with that from refined sunflower oil. The tomato seed oil mayonnaise (TSM) and sunflower oil mayonnaise (SFM) were stable at 55°C for 5 days. The physico-chemical parameters indicated TSM and SFM were of acceptable quality whereas sensory parameters indicated TSM was liked by the panellistʹs but the characteristic taste of tomato seed oil was less appreciated over SFM. Storage studies under refrigerated condition 12(plus-minus)2°C) revealed that the product could be stored for 3 months without any marked change in chemical parameters.