Study and Formulation of a Dietary Cold Sauce Based on Pumpkin Seed Oil and Quail Eggs

This work focuses on the formulation of a dietary cold sauce, mayonnaise, which combines the therapeutic properties of two basic ingredients: PSO (Pumpkin Seed Oil) and quail egg, both of which are renowned for their high functional properties. PSO is essentially made up of unsaturated fatty acids (50% to 65%) including linoleic acid, from the omega 6 family, oleic acid (20% to 50%), a monounsaturated fatty acid (omega 9), cucurbitin, phytosterols, tri-terpenes and vitamin E (3.5 mg%). The nutritional, fatty acid, vitamin and mineral compositions of the mayonnaise compared with the ingredients, the physico-chemical characteristics of the quail egg, the PSO and the tasting of the mayonnaise were determined and gave results in terms of variable contents which are recorded in Tables 2-8. The results obtained were satisfactory. Mayonnaise, a semi-solid emulsion of oil in water with viscoelastic properties due to the network formed by lipoproteins adsorbed around neighbouring drops of oil, was prepared using the ratio of quail egg and PSO 1/4. This study may offer an alternative way of making dietary sauces.