Naznin, Most Tahera
- Osaka Prefecture University
Abstract
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.
Keywords
Garlic; E- and Z-ajoene; UV-light stability; Light stability; Temperature stability; Storage stability; Sensory evaluation
Published in
International Journal of Food Properties
2010, volume: 13, number: 2, article number: PII 919650397
SLU Authors
UKÄ Subject classification
Food Science
Horticulture
Publication identifier
- DOI: https://doi.org/10.1080/10942910802398461
Permanent link to this page (URI)
https://res.slu.se/id/publ/91925