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KMID : 1007520020110030289
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Food Science and Biotechnology
2002 Volume.11 No. 3 p.289 ~ p.292
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Improvement of Quality Characteristics of Mayonnaise with Blended Vegetable Oil
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Kim Jae-Wook
Hur Jong-Wha
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Abstract
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To determine the possibility of using the cottonseed salad oil (CSO) for vegetable oil, in the preparation of commercial mayonnaise, oxidative stability and stability to cold test were tested in CSO, soybean oil (SO), and blended oil prepared by mixing SO and CSO. Mayonnaise samples with these oils were prepared and then emulsion stability at low temperature (-5℃) was compared. The oxidative stability of vegetable oil by Rancimat test showed that the induction time in CSO was longer compared with that in SO (13.2 hr) and became longer as the composition of CSO increased in the blended oil. Emulsion stability of mayonnaise at low temperature was decreased as the composition of CSO increased in the blended oil. However, the quality of mayonnaise prepared using blended oil of SO and less than 20% CSO was comparable to that prepared using SO only. Among quality characteristics of mayonnaise samples prepared using SO and blended oil (85% SO plus 15% CSO), mayonnaise prepared using blended oil showed a stronger oxidative stability and less flavor reversion during storage at high temperature. These results suggested the possibility of CSO substituting for vegetable oil in the preparation of commercial mayonnaise.
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