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KMID : 1024420070110040271
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Food Engineering Progress
2007 Volume.11 No. 4 p.271 ~ p.278
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Quality Characteristics of DHA Oil-Added Mayonnaise by the Addition of Green Tea Powder and Olive Oil
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Kim Jae-Wook
Hong Ki-Ju
Hur Jong-Wha
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Abstract
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This study was conducted to investigate physiochemical properties and oxidative stability of mayonnaise by the addition of green tea powder and olive oil to develop DHA oil-added mayonnaise. 5 types of mayonnaise (sample A with soybean oil only in oil phase, sample B with the addition of 1% DHA oil, sample C with the addition of 1% DHA oil and 0.1% green tea powder, sample D with the addition of 1% DHA oil, 10% olive oil in oil phase, and sample E with the addition of 1% DHA oil, 10% olive oil in oil phase, 0.1% green tea powder) were prepared and physical property, oxidative stability and salad functionality were evaluated. It showed that there was no differences in general composition, viscosity and freezing stability for samples right after preparation. After 5 months storage of samples, sensory flavor was decreased and peroxide value was increased respectively. Test results suggested that DHA oil-added mayonnaise with good quality characteristics can be prepared by the use of green tea powder and mixed oil of olive oil and soybean oil.
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KEYWORD
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mayonnaise, DHA oil, soybean oil, olive oil, green tea
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