ISSN: 2782-893X
eISSN: 2799-0664
ISSN: 2782- 893X
——— The study aimed to assess the organoleptic qualities and microbiological safety of garlic mayonnaise using various statistical methods. The treatment formulations of garlic mayonnaise were evaluated using mean scores, one-way ANOVA, and the Tukey Test. The microbial investigation found that the garlic mayonnaise had no or little bacterial contamination. The overall acceptability of the garlic mayonnaise was rated with a mean score of 4.40 and a classification of “Very Acceptable,” while the packing materials obtained an exceptional grade with a mean score of 4.24. Significant differences were observed between the treatment formulations, demonstrating variability in their sensory properties. Shelf life tests revealed that garlic mayonnaise is safe to consume for up to 8 days at room temperature and 14 days when refrigerated. The garlic mayonnaise with 250 grams of garlic was the most preferred in terms of taste, aroma, and color. Mayonnaise free from garlic was most accepted for its spreading consistency. Economically, the formulation T0 without garlic produced highest net revenue, return of investment (ROI), and sales, emphasizing its commercial viability as a product with high consumer acceptance and economic benefits, with financial rewards. Keywords — garlic mayonnaise, acceptability, shelf life, ANOVA, Tukey Test, microbial analysis, net income, ROI, sensory evaluation.