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KMID : 1011620180340050527
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 5 p.527 ~ p.532
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Effect of Addition Level of Samnamul-Peppermint Mixture on the Consumer Acceptance and Lipid Oxidative Stability of Soybean Oil-in-Water Emulsion
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Lee Kyong-Ae
Choe Eun-Ok
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Abstract
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Purpose: Consumer acceptance and lipid oxidative stability of soybean oil-in-water emulsions with added samnamul (Aruncus dioicus)-peppermint (Mentha × piperita) mixture were investigated.
Methods: The emulsions basically consisted of refined, bleached, and deodorized soybean oil (40 g) and citrate buffer (60 g, pH 4.0) with samnamul-peppermint extract mixture (1:1, w/w) added at 0, 400, 800, or 1,200 mg/kg that were stored at 25°C under light (2,600 lux) for 4 days. Consumer acceptance of color, taste, smell, mouthfeel, and overall liking of emulsions was evaluated with 100 panels, and lipid oxidation was evaluated based on the peroxide and p-anisidine values.
Results: Consumer acceptance of the color, taste, mouthfeel, and overall liking of the emulsion improved in response to addition of the samnamul-peppermint extract mixture; however, there was no significant difference in acceptance among emulsions amended with 400, 800, and 1,200 mg/kg (p>0.05). The degree of lipid oxidation was higher in emulsions containing the added samnamul-peppermint extract mixture, and there was an increasing tendency as the amount added increased. However, there was no significant effect (p>0.05) on the rates of lipid oxidation.
Conclusion: The optimum level of samnamul-peppermint extract mixture for an oxidation-stable and consumer acceptable soybean oil-in-water emulsion was 400 to 800 mg/kg based on consumer acceptance and lipid oxidative stability.
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KEYWORD
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samnamul-peppermint mixture, addition level, consumer acceptance, lipid oxidative stability, oil-in-water emulsion
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