The nutritional composition of mayonnaise and salad dressing in the Malaysian market

Mayonnaise and salad dressing are fast becoming popular condiments for Malaysian. The aim of this study was to obtain the nutritional composition of mayonnaise and salad dressing commercially available in the Malaysian market. The data will be used to update the Malaysian Food Composition Database w...

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Main Authors:	Aswir Abd Rashed, Mohd Fairulnizal Md Noh, Norhayati Mustafa Khalid, Nurul Izzah Ab Rahman, Afida Tasirin, Wan Sulong Wan Omar, Mohd Naeem Mohd Nawi, Mohd Azerulazree Jamilan, Rusidah Selamat
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2017
Online Access:	http://journalarticle.ukm.my/10603/ http://journalarticle.ukm.my/10603/ http://journalarticle.ukm.my/10603/1/18%20Aswir%20Abd%20Rashed.pdf

id	ukm-10603
recordtype	eprints
spelling	ukm-106032017-08-21T09:28:48Z http://journalarticle.ukm.my/10603/ The nutritional composition of mayonnaise and salad dressing in the Malaysian market Aswir Abd Rashed, Mohd Fairulnizal Md Noh, Norhayati Mustafa Khalid, Nurul Izzah Ab Rahman, Afida Tasirin, Wan Sulong Wan Omar, Mohd Naeem Mohd Nawi, Mohd Azerulazree Jamilan, Rusidah Selamat, Mayonnaise and salad dressing are fast becoming popular condiments for Malaysian. The aim of this study was to obtain the nutritional composition of mayonnaise and salad dressing commercially available in the Malaysian market. The data will be used to update the Malaysian Food Composition Database which was last updated in 1997. A total of six brands from each type of mayonnaise and salad dressing were sampled from local supermarkets in the Klang Valley and analysed using standard methods. The validity of test data was monitored with the application of internal quality controls in line with the requirements of ISO 17025. The energy contents of mayonnaise and salad dressings were up to 626.40 kcal/100 g. Our findings were also in agreement with the energy labelling on the packaging. Sodium was high in mayonnaise and salad dressing because it is used in the final mixture of both condiments to improve their characteristics for certain reasons. Mayonnaise and salad dressing have been identified as potent sources of vitamin A and vitamin E and both condiments were found to contain high levels of these antioxidants. It can be concluded that this study are useful not only in providing information on the nutritional content of several commercial types of mayonnaise and salad dressing, but also in improving the public understanding of healthy food choices. Penerbit Universiti Kebangsaan Malaysia 2017-01 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/10603/1/18%20Aswir%20Abd%20Rashed.pdf Aswir Abd Rashed, and Mohd Fairulnizal Md Noh, and Norhayati Mustafa Khalid, and Nurul Izzah Ab Rahman, and Afida Tasirin, and Wan Sulong Wan Omar, and Mohd Naeem Mohd Nawi, and Mohd Azerulazree Jamilan, and Rusidah Selamat, (2017) The nutritional composition of mayonnaise and salad dressing in the Malaysian market. Sains Malaysiana, 46 (1). pp. 139-147. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol46num1_2017/contentsVol46num1_2017.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Mayonnaise and salad dressing are fast becoming popular condiments for Malaysian. The aim of this study was to obtain the nutritional composition of mayonnaise and salad dressing commercially available in the Malaysian market. The data will be used to update the Malaysian Food Composition Database which was last updated in 1997. A total of six brands from each type of mayonnaise and salad dressing were sampled from local supermarkets in the Klang Valley and analysed using standard methods. The validity of test data was monitored with the application of internal quality controls in line with the requirements of ISO 17025. The energy contents of mayonnaise and salad dressings were up to 626.40 kcal/100 g. Our findings were also in agreement with the energy labelling on the packaging. Sodium was high in mayonnaise and salad dressing because it is used in the final mixture of both condiments to improve their characteristics for certain reasons. Mayonnaise and salad dressing have been identified as potent sources of vitamin A and vitamin E and both condiments were found to contain high levels of these antioxidants. It can be concluded that this study are useful not only in providing information on the nutritional content of several commercial types of mayonnaise and salad dressing, but also in improving the public understanding of healthy food choices.
format	Article
author	Aswir Abd Rashed, Mohd Fairulnizal Md Noh, Norhayati Mustafa Khalid, Nurul Izzah Ab Rahman, Afida Tasirin, Wan Sulong Wan Omar, Mohd Naeem Mohd Nawi, Mohd Azerulazree Jamilan, Rusidah Selamat,
spellingShingle	Aswir Abd Rashed, Mohd Fairulnizal Md Noh, Norhayati Mustafa Khalid, Nurul Izzah Ab Rahman, Afida Tasirin, Wan Sulong Wan Omar, Mohd Naeem Mohd Nawi, Mohd Azerulazree Jamilan, Rusidah Selamat, The nutritional composition of mayonnaise and salad dressing in the Malaysian market
author_facet	Aswir Abd Rashed, Mohd Fairulnizal Md Noh, Norhayati Mustafa Khalid, Nurul Izzah Ab Rahman, Afida Tasirin, Wan Sulong Wan Omar, Mohd Naeem Mohd Nawi, Mohd Azerulazree Jamilan, Rusidah Selamat,
author_sort	Aswir Abd Rashed,
title	The nutritional composition of mayonnaise and salad dressing in the Malaysian market
title_short	The nutritional composition of mayonnaise and salad dressing in the Malaysian market
title_full	The nutritional composition of mayonnaise and salad dressing in the Malaysian market
title_fullStr	The nutritional composition of mayonnaise and salad dressing in the Malaysian market
title_full_unstemmed	The nutritional composition of mayonnaise and salad dressing in the Malaysian market
title_sort	nutritional composition of mayonnaise and salad dressing in the malaysian market
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2017
url	http://journalarticle.ukm.my/10603/ http://journalarticle.ukm.my/10603/ http://journalarticle.ukm.my/10603/1/18%20Aswir%20Abd%20Rashed.pdf
first_indexed	2023-09-18T19:57:55Z
last_indexed	2023-09-18T19:57:55Z
_version_	1777406654186258432

The nutritional composition of mayonnaise and salad dressing in the Malaysian market

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