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KMID : 0525720110160030183
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Journal of Chitin and Chitosan
2011 Volume.16 No. 3 p.183 ~ p.190
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Research Papers : Quality Characteristics of Mayonnaise Dressing Added with Chitooligossaccharide
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Park Geum-Soon
Kim Ji-Young
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Abstract
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This study was conducted to find an efficient use of chitooligossaccharide. Chitooligossaccharide was added to mayonnaise dressing products at concentrations of 0.25, 0.5, 0.75, 1.00%, and moisture content, pH, viscosity, salinity, color, emulsion, DPPH free radical and total bacteria were measured and sensory evaluation was conducted. Moisture content of mayonnaise was higher as the additive increased. There was no significant differences among dressing samples regarding salinity. pH and viscosity increased with increased amount of chitooligossaccharide. DPPH free radical of mayonnaise dressing increased as the amount of chitooligossaccharide increased. L* value of Hunter’s color decreased, but a* and b* value increased as the amount of chitooligossaccharide increased. The emulsion stability increased with increased amount of chitooligossaccharide. At 4, the total viable cells in the mayonnaise dressing with chitooligossaccharide showed 0.6~1.3 × 102 CFU/g which was the lowest in the beginning of storage period but as the storage period was longer, the total viable cells increased in all of the samples. According to sensory evaluation, appearance, flavor, taste, overall acceptability and harmony with vegetable were highest in mayonnaise with 0.5% chitooligossaccharide.
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KEYWORD
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Chitooligossaccharide, Mayonnaise, Dressing
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