Defatted Sesame Seed Cake: Influence on the Physicochemical and Textural Characteristics of Mayonnaise

In this study, different samples of mayonnaise with sesame seed oil were produced and stored at 5 °C. The egg was replaced with corn starch “paste” and different percentages of sesame oil cakes, to evaluate the effect on the physico-chemical properties and textures of the final product. Sesame oil cakes, are rich in bioactive ingredients, remained from oil processing, such as proteins, antioxidants, fibers, vitamins and minerals. Among chemical characteristics the effect of different oil concentration and sesame seed cake used in formulations was no significant for fat and ash. On the basis of these findings, it can be concluded that sesame oil cake residues are highly valuable for dressing supplementation.