the stability of the emulsion also reached a minimum. This is due to a decrease in protein solubility
and decrease the amount of the total charge on the protein surface.
Scoring test
Scoring mayonnaise organoleptic testing were done using the scoring method 7 scale by 70
trained and semi-trained panelists. The parameters assessed were sour flavor, sour taste, color, after
taste, and texture. The results can be seen in the graphs below.