삼나물-페퍼민트 혼합물의 첨가 농도가 물속 콩기름 에멀션의 소비자 기호도와 지방질 산화안정성에 미치는 영향
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이경애 | - |
dc.contributor.author | 최은옥 | - |
dc.date.accessioned | 2021-08-11T13:23:33Z | - |
dc.date.available | 2021-08-11T13:23:33Z | - |
dc.date.created | 2021-06-17 | - |
dc.date.issued | 2018 | - |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/6485 | - |
dc.description.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. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품조리과학회 | - |
dc.title | 삼나물-페퍼민트 혼합물의 첨가 농도가 물속 콩기름 에멀션의 소비자 기호도와 지방질 산화안정성에 미치는 영향 | - |
dc.title.alternative | Effect of Addition Level of Samnamul-Peppermint Mixture on the Consumer Acceptance and Lipid Oxidative Stability of Soybean Oil-in-Water Emulsion | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 이경애 | - |
dc.identifier.doi | 10.9724/kfcs.2018.34.5.527 | - |
dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.34, no.5, pp.527 - 532 | - |
dc.relation.isPartOf | 한국식품조리과학회지 | - |
dc.citation.title | 한국식품조리과학회지 | - |
dc.citation.volume | 34 | - |
dc.citation.number | 5 | - |
dc.citation.startPage | 527 | - |
dc.citation.endPage | 532 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART002399238 | - |
dc.description.journalClass | 2 | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | samnamul-peppermint mixture | - |
dc.subject.keywordAuthor | addition level | - |
dc.subject.keywordAuthor | consumer acceptance | - |
dc.subject.keywordAuthor | lipid oxidative stability | - |
dc.subject.keywordAuthor | oil-in-water emulsion | - |
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