된장분말을 첨가한 두유마요네즈와 일반마요네즈의 저장안정성 비교
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
- 최종 저작일
- 2009.09
- 9페이지/ 어도비 PDF
- 가격 4,000원
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 24권 / 3호
ㆍ저자명 : 이상선, 박혜덕
영어 초록
The purpose of this study was to investigate the storage stability of mayonnaise containing a different emulsifier and various levels of soybean paste powder. The mayonnaise with egg yolk as an emulsifier is E group according to the amount of soybean paste powder addition of 0%(E1), 3%(E2), 6%(E3) and mayonnaise with soy milk as an emulsifier is S group with soybean paste powder addition of 0%(S1), 3%(S2), 6%(S3). Storage stability of mayonnaise was determined during storage at 30 ± 5℃ for 8 weeks. The peroxide value, TBA value, acid value of mayonnaise with addition of 6% soybean paste powder was significantly lower than that of 0% and 3% addition. The turbidity decreased according to storage period. The viscosity of mayonnaise was increased with increasing amount of soybean paste powder. Base on these results, addition of soybean paste powder in the mayonnaise improved oxidation stability during storage period.
참고 자료
없음
"한국식품위생안전성학회지"의 다른 논문
더보기 (5/10)