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KMID : 0881720090240030247
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Journal of Food Hygiene and Safety
2009 Volume.24 No. 3 p.247 ~ p.255
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Comparison of Storage Stability between Soy Milk Mayonnaise and Mayonnaise contained Soybean Paste Powder
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Park Hye-Duck
Lee Sang-Sun
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Abstract
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The purpose of this study was to investigate the storage stability of mayonnaise containing a different emulsifier and various levels of soybean paste powder. The mayonnaise with egg yolk as an emulsifier is E group according to the amount of soybean paste powder addition of 0%(E1), 3%(E2), 6%(E3) and mayonnaise with soy milk as an emulsifier is S group with soybean paste powder addition of 0%(S1), 3%(S2), 6%(S3). Storage stability of mayonnaise was determined during storage at 30 ± 5oC for 8 weeks. The peroxide value, TBA value, acid value of mayonnaise with addition of 6% soybean paste powder was significantly lower than that of 0% and 3% addition. The turbidity decreased according to storage period. The viscosity of mayonnaise was increased with increasing amount of soybean paste powder. Base on these results, addition of soybean paste powder in the mayonnaise improved oxidation stability during storage period.
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KEYWORD
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soy milk mayonnaise, soybean paste powder, storage stability
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