Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지

Characteristics of the Mayonnaise Quality by the Addition of Soybean Phytosterols

Soybean Phytosterols가 첨가된 마요네즈의 품질특성

  • Choi, Yong-Jae (Dept. of Food science and Technology, Kyung Hee University) ;
  • Kim, Gum-Ran (Dept. of Food science and Technology, Kyung Hee University) ;
  • Kim, Tae-Woon (Dept. of Food science and Technology, Kyung Hee University) ;
  • Kim, Kwang-Soo (Dept. of Food science and Technology, Kyung Hee University) ;
  • Kim, Hae-Yeong (Dept. of Food science and Technology, Kyung Hee University)
  • 최용재 (경희대학교 생명과학대학 식품공학) ;
  • 김금란 (경희대학교 생명과학대학 식품공학) ;
  • 김태운 (경희대학교 생명과학대학 식품공학) ;
  • 김광수 (경희대학교 생명과학대학 식품공학) ;
  • 김해영 (경희대학교 생명과학대학 식품공학)
  • Published : 2003.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Soybean phytosterols have been known to have the effect of reducing the amount of cholesterol in blood. We isolated and analyzed soybean phytosterols from soybean scum. The functional mayonnaise was prepared by the addition of the different amounts of soybean phytosterols. To determine the desirable level of soybean phytosterols in mayonnaise, solubility, viscosity, the stability of emulsion and the sensory evaluation were measured. The most desirable level of soybean phytosterols was 0.5% in solubility, viscosity, stability of emulsion and the sensory evaluation.

Soybean phytosterols는 혈중 콜레스테롤 수치를 낮추는 효과를 지닌 것으로 알려져 있다. 이를 이용한 기능성 마요네즈 제조를 위하며 대두 scum으로부터 soybean phytosterols를 분리한 후 여러 농도로 마요네즈에 첨가하였다. Soybean Phytosterols 첨가가 마요네즈의 품질에 미치는 영향을 살펴보기 위하여 용해성, 점도, 유화안정성, 관능평가를 통하여 soybean phytosterol의 마요네즈 적정 첨가량을 조사하였다. 마요네즈 제조시 가장 바람직한 soybean phytosterol의 첨가량은 용해성, 점도, 유화 안정성과 관능평가에서 0.5% 첨가가 가장 바람직한 것으로 평가되었다.

Keywords

References

  1. Becher, P. (1980) Theory and practice, In Emutsion (2nd ed.) Reinhold Pub. Corp., New York. p. 327
  2. Smith, A. L. (1996) In theory and practice of emulsion technology Academic Press, New York. p. 82
  3. Kim, J. W., Son, Y. D., Hong, K. J., Yoo, M. Y, Jeong, G. W. and Hur, J. W. (1995) The effect of low erucic acid rapeseed oil for the preparation of mayonnaise on quality characteristics. Korean J. Food Sci. Technol. 27, 298-302
  4. Kim. J. W., Hong, K. J., Chung, B. S. and Hur, J. W. (1997) Characteristics of mayonnaise prepared with palm oil. KoreanJ. Food Sci. TechnoI. 29, 261-265
  5. Chiralt. A., Ferragut, V. and Salazar, J. A. (1992) Rheological characterization of low-calorie milk-based salad dressings. J. of Food Science 57, 200-204 https://doi.org/10.1111/j.1365-2621.1992.tb05455.x
  6. Nguyen, T. T. (2000) The cholesterol lowering action of plant stanol esters. J. Nutr. 129, 2109-2112
  7. Matvienko, 0. A., Lewis, D. S., Swanson, M., Amdt, B., Rainwater, D. L, Stewart, J. and Alekel, D. L. (2002) A single daily dose of soybean phytosterols in ground beef decreases serum total cholesterol and LDL cholesterol in young, mildly hypercholesterolemic men. Am. J. Ctin. Nutr. 76, 57-64 https://doi.org/10.1093/ajcn/76.1.57
  8. Kim, J. W., Nishizawa, Y, Cha, G. S. and Choi, C. U. (1991) Oxidative stability of penlla blended oils in mayonnaiseperparation. Korean J. Food Sci. TechnoI. 23, 568-571
  9. Kim, J. W., Shim, J. H., Kim, J. S., Han, S. S., Yoo, M. Y. and Hur, J. W. (1996) Oxidative stability of DHA added mayonnaise. Korean J. Food Sci. TechnoI. 28, 179-183
  10. Kim, H. W., Jeong, S. Y, Jeong, C. K., Yoon, H. S., Park, K. M., Ahn, P. U. and Choi, C. U. (1992) Studies on analysis of sterols in mayonnaise by GLC with packed and capillary column. Korean J. Food Sci. Technot. 24, 82-85
  11. Cha, I, S., Kim, J. H., Kim, H. W., Kim, H. C., Lee, Y. K., Park, K. M. and Yoo, M. Y. (1996) Measurement of mayonnaise salt content by near-infrared reflectancespectroscopy. Korean J. food Sci. Techmt. 28, 40-43
  12. Bae, H. M. and Oh. M. S. (1989) EBects of acetic acid concentration on theological characteristics and emulsionstability of mayonnaise. Korean J. Soc. Food Sci. 5, 9-13
  13. Cha, G. S., Kim, J. W. and Choi, C. U. (1988) A comparison of emulsion stability as affected by egg yolk ration in mayonnaise preparation. Korean J. food Sci. Technot. 20, 225-230
  14. Lee, Y. Y. (1986) Studies on the viscometric behavior of mayonnaise. J. Korean Soc. Food Nutr. 15, 119-127
  15. Chun, J. A. and Song, E. S. (1995) Sensory and physical properties of low fat mayonnaise made with starch-based fat replacers. Korean J. Food Sci. TechmI. 27, 839-844
  16. Kim, J. W., Hong, K. J., Cha, G. S. and Choi. C. U. (1990) Changes in physical properties of salted egg yolks as affected byrefractive index during frozen storage and their effects on functionalities in mayonnaise preparation. Korean J. Food Sci. TechnoI. 22, 162-167
  17. Kim, J. W., Cha, G. S,, Hong, K. J. and Choi, C. U. (1991) Changes in physical properties of salted egg yolks as affected by salt content during frozen strorage and their effects on functionalities in mayonnaise preparation. Korean J. Food Sci. Technot. 23, 389-393
  18. Lim, K. B. and Ha, S. J. (2001) Preparation of natural tocopherol with high purity. Korean Patent 2001-0017635
  19. SAS Institute Inc. (1990) SAS user's guide. SAS Institute Inc., NC. USA
  20. Park, G. S., Park, E. J. and Kim, H. H. (2000) Quality characteristics of green tea powder on mayonnaise. J. East Asian Soc. Dietary Life 10, 411-418
  21. Lee, Y. Y. (1998) Effect of Emulsifiers and Stabilizers on the Emulsion Stability of Mayonnaise. J. Korean Soc. Food Nutr 27, 115-120