Applied Biological Chemistry

  • 제46권1호
  • /
  • Pages.28-31
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  • 2003
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  • 2468-0834(pISSN)
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  • 2468-0842(eISSN)
한국응용생명화학회 (The Korean Society for Applied Biological Chemistry)
권호 표지

Soybean Phytosterols가 첨가된 마요네즈의 품질특성

Characteristics of the Mayonnaise Quality by the Addition of Soybean Phytosterols

  • 최용재 (경희대학교 생명과학대학 식품공학) ;
  • 김금란 (경희대학교 생명과학대학 식품공학) ;
  • 김태운 (경희대학교 생명과학대학 식품공학) ;
  • 김광수 (경희대학교 생명과학대학 식품공학) ;
  • 김해영 (경희대학교 생명과학대학 식품공학)
  • 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)
  • 발행 : 2003.02.28
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초록

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.

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.

키워드

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