Sains Malaysiana 46(1)(2017): 139–147
http://dx.doi.org/10.17576/jsm-2017-4601-18
The Nutritional Composition of Mayonnaise and
Salad Dressing in the Malaysian Market
(Komposisi Pemakanan Mayonis dan Kuah Salad
dalam Pasaran Malaysia)
ASWIR ABD RASHED1*, MOHD FAIRULNIZAL MD NOH1, NORHAYATI MUSTAFA KHALID1, NURUL
`IZZAH AB RAHMAN2, AFIDA TASIRIN2, WAN SULONG WAN OMAR2, MOHD NAEEM MOHD NAWI1, MOHD AZERULAZREE JAMILAN1 & RUSIDAH SELAMAT3
1Institute for Medical
Research, Jalan Pahang, 50588 Kuala Lumpur, Federal Territory, Malaysia
2Chemistry Department,
Jalan Sultan, 46661 Petaling Jaya, Selangor Darul Ehsan, Malaysia
3Nutrition Division,
Ministry of Health, Aras 1, Blok E3, Parcel E, Pusat Pentadbiran Kerajaan
Persekutuan, 62590 Putrajaya, Federal Territory, Malaysia
Diserahkan: 3 Julai
2015/Diterima: 8 Mei 2016
ABSTRACT
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.
Keywords: Condiments; mayonnaise;
nutritional composition; salad dressing
ABSTRAK
Mayonis dan kuah salad berkembang dengan pantas menjadi perencah popular
bagi masyarakat Malaysia. Kajian ini bertujuan untuk mendapatkan komposisi
pemakanan untuk mayonis dan kuah salad yang berada dalam pasaran di Malaysia. Data yang diperoleh akan digunakan untuk
mengemaskini Pangkalan Data Komposisi Makanan Malaysia yang terakhir
dikemaskini pada tahun 1997. Sejumlah enam jenama daripada setiap jenis mayonis
dan kuah salad telah dibuat pensampelan dari pasaraya tempatan di Lembah Klang
dan dianalisis menggunakan kaedah piawaian. Validiti bagi data uji kaji
dipantau dengan menggunakan aplikasi kawalan kualiti dalaman selaras dengan
keperluan ISO 17025. Kandungan tenaga dalam mayonis
dan kuah salad adalah 626.40 kcal/100 g. Keputusan kajian ini selari dengan
pelabelan tenaga pada pembungkus. Kandungan natrium adalah dalam mayonis dan
kuah salad kerana digunakan dalam campuran akhir kedua-dua perencah tersebut
untuk meningkatkan ciri mereka atas alasan tertentu. Mayonis dan kuah salad
dikenal pasti sebagai sumber yang kaya dengan vitamin A dan vitamin E dan
kedua-dua perencah ini didapati mengandungi kandungan antioksida ini pada kadar
yang tinggi. Kesimpulannya, kajian ini amat berguna bukan sahaja dalam
menyediakan maklumat tentang kandungan nutrien dalam beberapa jenis mayonis dan
kuah salad komersial, tetapi juga dapat meningkatkan pemahaman orang awam
tentang pemilihan makanan yang sihat.
Kata kunci: Komposisi pemakanan; kuah salad; mayonis; perencah
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*Pengarang untuk surat-menyurat; email: aswir@imr.gov.my
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