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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(7): 191-199
DOI: http://dx.doi.org/10.20546/ijcmas.2016.507.019


Microbiological and Physicochemical Properties of Mayonnaise Using Biopolymer of Whey Protein-Gelatin-Chitosan during Storage
Novia Wahyuana Triawati1, Lilik Eka Radiati2, Imam Thohari2 and Abdul Manab2*
1Student of Animal Product Technology Department, Animal Husbandry Faculty, Brawijaya University, Malang, East Java, Indonesia
2Animal Product Technology Department, Animal Husbandry Faculty, Brawijaya University, Malang, East Java, Indonesia
*Corresponding author
Abstract:

The aim of this research was to know the effect of Whey protein-gelatin-chitosan biopolymer and storage time on microbiologycal and physicochemical properties of mayonnaise. The treatment was biopolymer content (0, 1%, 2% and 3% (w/v)) and storage time (0, 2, 4 and 6 weeks). The results showed that the addition of biopolymer gave highly significant effect (P<0.01) on emulsion stability, emulsion activity, viscosity, particle size and total microbia,   however didn’t gave significant effect (P>0.05) on mayonnaise pH. The microscopics showed that biopolymer capable to decreased oil droplet size, however there are enlargement oil droplet during storage. It concluded that biopolymer of whey protein-gelatin-chitosan stabilize microbiologycal and physicochemical properties of mayonnaise during 4 weeks storage.


Keywords: pH, emulsion stability, emulsion activity, viscosity, microscopic, particle size,and total microorganism.
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How to cite this article:

Novia Wahyuana Triawati, Lilik Eka Radiati, Imam Thohari and Abdul Manab. 2016. Microbiological and Physicochemical Properties of Mayonnaise Using Biopolymer of Whey Protein-Gelatin-Chitosan during StorageInt.J.Curr.Microbiol.App.Sci. 5(7): 191-199. doi: http://dx.doi.org/10.20546/ijcmas.2016.507.019