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http://dx.doi.org/10.5851/kosfa.2008.28.2.211

Development of Cholesterol-reduced Mayonnaise with Crosslinked β-Cyclodextrin and Added Phytosterol  

Jung, Tae-Hee (Department of Food Science and Technology, Sejong University)
Ha, Hyun-Jee (Department of Food Science and Technology, Sejong University)
Ahn, Joung-Jwa (Department of Food Science and Technology, Sejong University)
Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University)
Publication Information
Food Science of Animal Resources / v.28, no.2, 2008 , pp. 211-217 More about this Journal
Abstract
The objective of the present study was to develop cholesterol-reduced and phytosterol-supplemented mayonnaise using crosslinked $\beta$-cyclodextrin and examine its physicochemical and sensory attributes during 10 months of storage. The composition of cholesterol-reduced phytosterol-supplemented mayonnaise was similar to the control. The amount of cholesterol removed ranged from 90.67 to 92.47%. The TBA absorbance of the samples showed that the more phytosterol the sample contained, the lower the TBA absorbance value. The viscosity of cholesterol-reduced mayonnaise with 2.0% phytosterol decreased significantly during storage (p<0.05). The color changes of mayonnaise during storage showed a decrease in the L- and b-values, and an increase in the a-value. The experimental mayonnaise maintained emulsion stability, which was significantly lower in 2.0% phytosterol-supplemented mayonnaise. With regard to sensory attributes, most characteristics were similar to the control mayonnaise, however, the addition of phytosterol had a negative effect on stickiness and bitterness. These results indicate that the cholesterol-reduced and phytosterol-supplemented mayonnaise has decreased oxidation and maintains most of its physicochemical and sensory properties during storage.
Keywords
mayonnaise; crosslinked b-cyclodextrin; cholesterol removal; phytosterol;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 4  (Related Records In Web of Science)
Times Cited By SCOPUS : 3
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