2.4.1. Physicochemical Analysis

The pH of mayonnaise samples was measured at 25 ◦C using a digital pH meter (Crison Basic 20, Spain) according to AOAC [17]. Total acidity (% oleic acid) was performed according to Official and standard methods (AOCS, [18–20]). The moisture content (MC, %) was tested in an Electronic Moisture Analyser MA37 (Sartorius, Goettingen, Germany). The analysis was performed using 5 g of the sample at 105 ◦C. The color analysis was evaluated using a reflection colorimeter (Minolta CR 300, Japan) with reference to a CIE L\*a\*b\* coordinates by using a D65 illuminant. Each sample was homogeneously distributed into a glass vessel and the color was recorded at 10 different points.
