Stability of E- and Z-Ajoene in Home-Made Mayonnaise

Sammanfattning

Application of ajoene to mayonnaise and its stability were studied. Addition of 5, 10, 15, 20, 25 and 30% garlic oil containing ajoene to mayonnaise recovered E-ajoene 47.7-62.4 g/10g mayonnaise and Z-ajoene 42-74 g/10g mayonnaise. After one month storage 99% E- and Z-ajoene remained. In 20% substituted mayonnaise 72% and 69% E- and Z-ajoene respectively were obtained at 80oC. After three days incubation under UV-light and fluorescent light, 92% and 98% E-ajoene; 88% and 98% Z-ajoene respectively remained. Sensory evaluation demonstrated that, 20% substituted mayonnaise was the highest score among others.

Nyckelord

Garlic; E- and Z-ajoene; UV-light stability; Light stability; Temperature stability; Storage stability; Sensory evaluation

Publicerad i

International Journal of Food Properties
2010, volym: 13, nummer: 2, artikelnummer: PII 919650397

SLU författare

• Naznin, Most Tahera

  • Osaka Prefecture University

UKÄ forskningsämne

Livsmedelsvetenskap
Trädgårdsvetenskap/hortikultur

Publikationens identifierare

• DOI: https://doi.org/10.1080/10942910802398461

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/91925