가교화 β-Cyclodextrin과 식물성 Sterol을 이용한 콜레스테롤 저하 마요네즈의 연구

The objective of the present study was to develop cholesterol-reduced and phytosterol-supplemented mayonnaise using crosslinked β-cyclodextrin and examine its physicochemical and sensory attributes during 10 months of storage. The composition of cholesterol-reduced phytosterol-supplemented mayonnaise was similar to the control. The amount of cholesterol removed ranged from 90.67 to 92.47%. The TBA absorbance of the samples showed that the more phytosterol the sample contained, the lower the TBA absorbance value. The viscosity of cholesterol-reduced mayonnaise with 2.0% phytosterol decreased significantly during storage (p