TAGRA 2025

In this study, Production and investigation of the physicochemical and sensory properties of low-fat mayonnaise using pomegranate peel powder was carried out. The objective of this research was to produce low-fat mayonnaise enriched with fiber and nutrients by replacing part of its fat content with pomegranate peel powder to develop a functional low-fat mayonnaise. The studied treatments included 4 formulations (Treatment1: Control, Treatment2-4: Mayonnaise containing 2%, 4% and 6% w/w pomegranate peel powders,respectively). Measurements of certain physicochemical properties such as pH, fat content, peroxide value, crude fiber content and total phenolic content (TPC), color and sensory properties were conducted over a 30-day storage period of the produced mayonnaise samples. The results of the statistical analysis showed that the addition of pomegranate peel powders in the production of low-fat mayonnaise had a significant effect on the physicochemical properties, sensory properties of the samples (P< 0.05). In terms of pH, the control treatment exhibited the lowest values compared to the enriched mayonnaise with pomegranate peel powders. The fat content of all produced low-fat sauces was lower than that of the control, with treatment 4 (containing 6% pomegranate peel powder) having the lowest fat content. Furthermore, treatment 4 exhibited the highest total phenolic content (TPC). Colorimetric results revealed that pomegranate peel powder directly influenced the redness and lightness intensity of the samples, increasing redness and reducing lightness. Moreover, pomegranate peel powder resulted in the greatest reduction in peroxide value and significantly delayed the formation of hydroperoxides (P < 0.05). The overall acceptability results from the sensory evaluation indicated that control sample received the highest scores in terms of sensory properties. In conclusion, the use of valuable agricultural by-products, including pomegranate peel powders, proved to be an innovative and effective strategy for producing low-fat mayonnaise enriched with fiber and nutrients.