양파 분말 첨가량에 따른 들기름 마요네즈의 품질 특성 및 저장 중 산화안정성에 미치는 영향
(주)코리아스칼라
- 최초 등록일
- 2023.04.03
- 최종 저작일
- 2022.12
- 9페이지/ 어도비 PDF
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서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 35권 / 6호
ㆍ저자명 : 이교연, 한채연, 표민정, 최성길
목차
Abstract
서 론
재료 및 방법
1. 실험재료
2. 양파분말 첨가 들기름 마요네즈 제조
3. 색도 및 pH
4. 점도
5. 총 폴리페놀 함량 및 항산화 활성
6. 과산화물가
7. 유화안정성
8. 통계처리
결과 및 고찰
1. 색도 및 pH
2. 점도
3. 총 폴리페놀 함량 및 항산화 활성
4. 과산화물가
5. 유화안정성
요약 및 결론
감사의 글
References
영어 초록
The purpose of this study was to investigate the antioxidant activities, quality characteristics, and storage stability of perilla oil mayonnaise (PM) with different levels of onion powder (OP) from 0 to 3%. As the amount of OP increased, the L, a, and b values increased, but pH decreased (p<0.05). The addition of OP raised viscosity (p<0.05). The addition of OP to PM proportionally increased the total phenolic content, and antioxidant activities as measured by DPPH and ABTS radical scavenging activity, and FRAP assay. When compared to PM without OP, PM that contained OP had a peroxide value that was almost 1.94 times lower. The emulsion stability was between 97.62 to 94.92% in the PM without OP and PM with OP groups was 99.60% for 12 weeks. This study showed that the inclusion of OP in PM has the potential to inprove its quality, antioxidant activities, and storage stability.
참고 자료
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