된장분말을 첨가한 두유마요네즈의 항산화성 및 품질특성

In this study, antioxidant activity and quality characteristics of egg yolk mayonnaise and soy milk mayonnaise containing soybean paste powder were assessed. The mayonnaise with egg yolk as an emulsifier is E group according to the amount of soybean paste powder addition of 0% (E1), 3% (E2), 6% (E3) and mayonnaise with soy milk as an emulsifier is S group with soybean paste powder addition of 0% (S1), 3% (S2), 6% (S3). Total phenol content and electron donating ability of mayonnaise were increased as the amount of the soybean paste powder increased. L value of Hunter's color was decreased, but a value and b value were increased as the amount of the soybean paste powder increased. Soy milk mayonnaise showed very low cholesterol content than egg yolk mayonnaise. In sensory evaluation, S2 received the highest scores for flavor, overall taste and preference. Base on these results, soybean paste powder showed significant antioxidant activity in mayonnaise and cholesterol content was successfully decreased in soy milk mayonnaise compared to egg yolk mayonnaise. The soy milk mayonnaise with soybean paste powder will be a possible model to introduce our traditional food to the worldwide food item, such as mayonnaise.