|
KMID : 0665220220350060417
|
|
Korean Journal of Food and Nutrition
2022 Volume.35 No. 6 p.417 ~ p.425
|
|
|
Effect of Onion Powder on Quality Characteristics, Antioxidant Activities and Oxidative Stability of Perilla Oil Mayonnaise
|
|
Lee Kyo-Yeon
Han Chae-Yeon
Pyo Min-Jeong
Choi Sung-Gil
|
|
|
Abstract
|
|
|
The purpose of this study was to investigate the antioxidant activities, quality characteristics, and storage stability of perilla oil mayonnaise (PM) with different levels of onion powder (OP) from 0 to 3%. As the amount of OP increased, the L, a, and b values increased, but pH decreased (p<0.05). The addition of OP raised viscosity (p<0.05). The addition of OP to PM proportionally increased the total phenolic content, and antioxidant activities as measured by DPPH and ABTS radical scavenging activity, and FRAP assay.
When compared to PM without OP, PM that contained OP had a peroxide value that was almost 1.94 times lower. The emulsion stability was between 97.62 to 94.92% in the PM without OP and PM with OP groups was 99.60% for 12 weeks. This study showed that the inclusion of OP in PM has the potential to inprove its quality, antioxidant activities, and storage stability.
|
|
|
KEYWORD
|
|
|
mayonnaise, onion powder, perilla oil, antioxidant activity, oxdiative stability
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|