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Abstract
This study evaluated the nutritional, physicochemical, antioxidant, microbial, and sensory properties of mayonnaise produced from blends of avocado (Persea americana) and pear (Pyrus communis) oils. Pear oil was extracted using a cold-press method and blended with commercially sourced avocado oil at ratios of 80:20 (Sample A), 70:30 (Sample B), and 60:40 (Sample C), while commercial mayonnaise served as the control (Sample D). The oil blends were analyzed for physicochemical properties, proximate composition, antioxidant activity, and fatty acid profile, while the resulting mayonnaise samples were assessed for physicochemical characteristics, proximate composition, microbial quality, and sensory attributes. Blending significantly (p < 0.05) improved key quality parameters, with mayonnaise samples showing pH values of 3.90-4.17, density of 0.89-0.92 g/cm³, emulsion stability of 95.50-99.82%, iodine values of 70.87-102.66 g/100 g, and peroxide values of 2.60-3.67 meq O₂/kg. Proximate composition also increased significantly, with moisture (31.16-39.42%), ash (1.11-1.54%), protein (1.62-2.66%), fat (31.03-39.01%), crude fiber (0.67-0.72%), and carbohydrate (17.78-33.67%), while energy values ranged from 421.69 to 428.65 kcal. Microbial loads were within acceptable safety limits for ready-to-eat foods. Sensory evaluation indicated that all samples, except the 70:30 blend, were generally acceptable and comparable to the control. Overall, incorporation of pear oil at 20-40% substitution levels produced nutritionally enhanced and acceptable mayonnaise, highlighting its potential for value addition and reduction of postharvest losses through improved utilization.