고추씨기름을 첨가한 마요네즈의 품질 특성

Abstract

This study was performed to exploit the use of red pepper seeds as by-products of red pepper powder in mayonnaise by replacing soybean oil at 2.5∼30% levels. In this study, general composition, color, pH, spreadability, acid value, peroxide value and sensory evaluation were examined. The L-value showed the highest value at control sample. The a-value showed the highest value at RM20 sample. The b-value showed the highest value at RM5 sample. The pH and spreadability increased with increasing red pepper seed oil content. The peroxide value and acid values showed RM2.5 and RM5 samples were lower than the control sample. According to sensory evaluation, overall preference was the highest for the mayonnaise with 5% added red pepper seed oil. Based on these results, when producing mayonnaise added red pepper seed oil, it is though that 5% of the red pepper oil can be added, is it possible to produce a mayonnaise sauce with excellent storage and functionality and it is expected that it will be used as a meaningful basic data for more diverse studied on the functionality of red pepper seed oil in the future.