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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 μg/10g mayonnaise and Z-ajoene 42–74 μg/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.
ACKNOWLEDGMENTS
The authors are greatly indebted to the Ministry of Education, Science, Sports, and Culture, Japan (Monbusho) for the award of scholarship to most Tahera Naznin. We reverentially thank Dr. Mitsugu Akagawa (Department of Biological Chemistry, Osaka Prefecture University) for his valuable suggestions. We especially thank Fine Foods Co., Ltd. (Osaka, Japan) for supplying oil.