단호박을 첨가한 마요네즈의 품질 특성
Quality Characteristics of Sweet Pumpkin on Mayonnaise
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초록
This study was performed to determine the quality characteristics of Mayonnaise with the addition of steamed sweet-pumpkin(0%, 5%, 10%, 15%, 20%). Moisture contents of Mayonnaise was higher as the additive increased. L value was the highest in control group while a, b value was increased as amount of sweet-pumpkin. Viscosity was increased as amount of sweet-pumpkin, too. According to According to sensory evaluation, appearance, taste and overall acceptance were highest in Mayonnaise with 15% sweet-pumpkin. Therefore, Mayonnaise containing 15% sweet-pumpkin was most preferable.
Abstract
This study was performed to determine the quality characteristics of Mayonnaise with the addition of steamed sweet-pumpkin(0%, 5%, 10%, 15%, 20%). Moisture contents of Mayonnaise was higher as the additive increased. L value was the highest in control group while a, b value was increased as amount of sweet-pumpkin. Viscosity was increased as amount of sweet-pumpkin, too. According to According to sensory evaluation, appearance, taste and overall acceptance were highest in Mayonnaise with 15% sweet-pumpkin. Therefore, Mayonnaise containing 15% sweet-pumpkin was most preferable.
참고문헌 (19)
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