The a
*
values showed no significant (P>0.05)
differences among all FF and LF mayonnaise
formulations. The a
*
values were with a negative
denomination, ranging from -1.38 to -1.71, which
implies the presence of a green pigment. The
participation of the green color in LF mayonnaise
was similar to that in FF mayonnaise.
The LF mayonnaise prepared with either sunflower
oil or soybean oil showed lower (P≤0.05) b
values
than those of FF mayonnaises. The b
*
values were
with a positive denomination which indicate the
presence of yellow color. The LF mayonnaise
prepared with soybean oil and sunflower oil at
45% level had the lowest (P≤0.05) participation of
yellow color (b
*
= 8.1 and 8.66) among all
mayonnaise formulations. This might be attributed
to the reduction in oil level that decreased the
yellowness of LF mayonnaise.
*