PRODUCTION OF MAYONNAISE FROM DATE PITS OIL

Amany M. M. BASUNY, Maliha A. ALMARZOOQ

Abstract. Chemical composition of the residual pits from processing of date (Phoenix dactylifera L.) variety khalas from AL–Hasa region–Saudi Arabia was investigated. The extracted oil from residual pits were analyzed for their physico–chemical proprieties, (refractive index, colour, acid value, peroxide value, iodine number, saponificaion number and unsaponifiable matter), total phenols tocopherol content, fatty acids composition, Hydrocarbons and sterols compounds by gas liquid chromatography, oxidative stability by Rancimat method at 100°C±2°C. Minerals content of date pits were analyzed by atomic absorption spectrophotometer. Date pits oil was used to replace oil in producing mayonnaise and sensory qualities were evaluated as compared with commercial mayonnaise was prepared from corn oil. The data demonstrate that mayonnaise containing date pits oil was superior in sensory characteristics as compared with control manufactured from corn oil. Results showed that the date pits oil could be used as nontraditional oil in some food processing such as mayonnaise products.

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