Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Mayonnaise Added with Yuza Juice

유자즙을 첨가한 마요네즈의 품질특성

  • Kim, Kyung Mi (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Lee, Hyeon Ji (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Jin Sook (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Gi Chang (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Jang, Young Eun (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
  • 김경미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 이현지 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김진숙 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김기창 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 장영은 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2013.10.28
  • Accepted : 2013.11.26
  • Published : 2013.12.31
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Abstract

This study investigates the characteristics of mayonnaise adding yuza juice, a byproduct of yuza tea, to it. The mayonnaise was prepared by adding yuza juice at 0(control), 25, 50, 75, 100%. In order to analyze the characteristics of the mayonnaise, we examined the color, viscosity, emulsion stability and sensory acceptability. The L, a, ${\Delta}E$ values of mayonnaise mixed with yuza juice were similar to or lower than control. As the content of yuza juice increased, the viscosity and emulsion stability, that is the physical quality of the mayonnaise, improved significantly(p<0.05). With regard to sensory evaluation, mayonnaise mixed with yuza juice had better flavor, taste, texture and overall acceptability(p<0.05). These results suggest that yuza juice is good ingredient to improve the quality and sensory acceptability of mayonnaise.

Keywords

References

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