A Study on the Mayonnaise Consumption Pattern of Housewives and Sensory and Physical Properties of Egg-white Mayonnaise

난백 마요네즈의 개발을 위한 주부들의 마요네즈 소비실태 및 난백 마요네즈의 물성과 관능적 특성

  • 박전순 (울산대학교 식품영양학과) ;
  • 김혜경 (울산대학교 식품영양학과)
  • Published : 2001.06.01

Abstract

The study was carried out to investigate housewive's consumption pattern and preference of mayonnaise for the development of egg-white mayonnaise. Data was collected from 515 housewives in Ulsan by self-administered questionnaire. The collected data were analyzed by SPSS package program. The results were as follows: 1. Most(98.1%) of housewives were concerned about nutrition and health and they considered that nutrition was the most important factor when purchasing food related items. 2. The frequency of using processed foods was two to three times a week and the reason for use it was the convenience. Usually the housewives obtained nutrition related information through mass media such as TV, radio(37.5%) , and newspaper, magazine(32.1%). 3. 75.9% of the subjects thought mayonnaise is a high calorie food and 57.5% of them knew the basic ingredients of mayonnaise. Most(79.3% ) of housewives perceived that cholesterol which is rich in egg yolk is related to cardiovascular disease and arteriosclerosis. Among family members, children showed high degree in the preference for mayonnaise. 4. Comparison of the low cholesterol mayonnaise which was made by egg white for egg yolk with commercial product was made by sensory evaluation and mechanical test. The viscosity and turbidity did not show any difference. Overall taste of low cholesterol mayonnaise was better than of commercial product. Based on these results of this study provided useful information for development of egg-white mayonnaise (low-cholesterol mayonnaise) and expected the possibility of using low cholesterol mayonnaise will be high.

Keywords

References

  1. Diet and Disease of Korean Paik, H. Y.;Moon, H. K.;Chou, Y. S.;Ahn, Y. O.;Lee, H. G.;Lee, S. W.
  2. Korean J. Clin. Pathol. v.11 no.2 Survey result on the prevalence of the hyperlipidemia and other risk factors of coronary artery disease among Korean population Kim, J. Q.;Song, J. H.;Cho, H. I.;Kim, S. I.
  3. Korean J. Lipidology v.2 no.1 A study on concentrations of serum lipids and food and daily habit of healthy Korean adults Lee, Y. J.;Synn, H. A.;Lee, K. Y.
  4. JEMA v.256 In the relationship between serum cholesterol and risk of premature death from coronary heart disease continuous and graded? finding in primary screens of the multiple risk factor intervention trial screening(MRFIT) Stamler, J.;Weutworth, D.;Neaton, J. D.
  5. New Food Processing Technology Song, J. C.;Park, H. J.
  6. Korea Food Yearbook
  7. Korean J. Dietary Culture v.6 no.1 A study on the Traditional Food Lee, Y. N.;Shin, M. J.;Kim, B. N.
  8. J. of Food Science v.57 Rheological characterization of low calorie milk based salad dressings Chiralt, A.;Ferragut, V.;Salazar, J. A.
  9. Food Marketing Yearbook Food Journal
  10. Injae Nonchong v.10 no.1 Effect of egg yolk on the microstructure and size distribution of mayonnaise Song, Y. S.
  11. J. Korean Soc. Food Nutr. v.15 no.2 Studies on the Viscometric Behavior of Mayonnaise Lee, Y. Y.
  12. Korean J. Food Sci. Technol. v.20 no.2 A Comparison of Emulsion Stability as Affected by Egg Yolk Ratio in Mayonnaise Preparation Cha, G. S.;Kim, J. W.;Choi, C. U.
  13. Korean J. Food Sci. Technol. v.22 no.2 Changes in Physical properties of salted Egg yolks as Affected by Refractive Index During Frozen Storage and Their Effects on Functionalities in Mayonnaise Preparation Kim, J. W.;Hong, K. J.;Cha, G. S.;Choi, C. U.
  14. Korean J. Food Sci. Technol. v.23 no.4 Changes in Physical Properties of salted Egg yolks as affected by salt content During Frozen Storage and Their Effects on Functionalities in Mayonnaise Preparation Kim, J. W.;Cha, G. S.;Hong, K. J.;Choi, C. U.
  15. Manufacture of low mayonnaise caloriee with fat replacers-focused on gums Lee, M. O.
  16. Korean J. Soc. Food Sci. v.9 no.3 Consumer Demands for Prepared frozen of Refrigerated Foods and Industry's Response to Consumer Demands Kwak, T. K.;Lee, K. A.;Lyu, E. S.
  17. Analysis of Food Behavior of City Housewives depends on Socioeconomic Characteristics and Life style Shin, G. S.
  18. Korean J. Dietary Culture v.13 no.2 A Study on the Purchase Action of Processed Foods and the Recognition for Food Additives of Urban Housewives Han, M. Y.;Ahn, M. S.
  19. The Korean J. of Nutrition v.31 no.4 Studies of Nutrient Intake and serum Lipids Levels in Adult Women in Taegu Choi, M. J.
  20. Korean J. Community Nutrition v.2 no.1 A Study on the perception and Consumption of Imported and Organic Products of Urban Housewives Hyun, T. S.;Kim, W. S.