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Characteristics of the Mayonnaise Quality by the Addition of Soybean Phytosterols  

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)
Publication Information
Applied Biological Chemistry / v.46, no.1, 2003 , pp. 28-31 More about this Journal
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.
Keywords
mayonnaise; soybean phytosterols;
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