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KMID : 1011620130290060733
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 6 p.733 ~ p.739
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Quality Characteristics of Mayonnaise Added with Yuza Juice
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김경미:Kim Kyung-Mi
이현지:Lee Hyeon-Ji/김진숙:Kim Jin-Sook/김기창:Kim Gi-Chang/장영은:Jang Young-Eun
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Abstract
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This study investigates the characteristics of mayonnaise adding yuza juice, a byproduct of yuza tea, to it. The mayonnaise was prepared by adding yuza juice at 0(control), 25, 50, 75, 100%. In order to analyze the characteristics of the mayonnaise, we examined the color, viscosity, emulsion stability and sensory acceptability. The L, a, ΔE values of mayonnaise mixed with yuza juice were similar to or lower than control. As the content of yuza juice increased, the viscosity and emulsion stability, that is the physical quality of the mayonnaise, improved significantly(p<0.05). With regard to sensory evaluation, mayonnaise mixed with yuza juice had better flavor, taste, texture and overall acceptability(p<0.05). These results suggest that yuza juice is good ingredient to improve the quality and sensory acceptability of mayonnaise.
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KEYWORD
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yuza juice, mayonnaise, quality characteristics
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