삼나물-페퍼민트 혼합물의 첨가 농도가 물속 콩기름 에멀션의 소비자 기호도와 지방질 산화안정성에 미치는 영향Effect of Addition Level of Samnamul-Peppermint Mixture on the Consumer Acceptance and Lipid Oxidative Stability of Soybean Oil-in-Water Emulsion
- Other Titles
- Effect of Addition Level of Samnamul-Peppermint Mixture on the Consumer Acceptance and Lipid Oxidative Stability of Soybean Oil-in-Water Emulsion
- Authors
- 이경애; 최은옥
- Issue Date
- 2018
- Publisher
- 한국식품조리과학회
- Keywords
- samnamul-peppermint mixture; addition level; consumer acceptance; lipid oxidative stability; oil-in-water emulsion
- Citation
- 한국식품조리과학회지, v.34, no.5, pp.527 - 532
- Journal Title
- 한국식품조리과학회지
- Volume
- 34
- Number
- 5
- Start Page
- 527
- End Page
- 532
- URI
- https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/6485
- DOI
- 10.9724/kfcs.2018.34.5.527
- ISSN
- 2287-1780
- Abstract
- 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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