抄録
French dressings of both emulsion- and separated-types were prepared with perilla oil to which antioxidants were added, and their oxidative stability, emulsifying stability and color tone were compared to dressings prepared with soybean oil following our previous paper.
The oxidation of dressing which was stored in the dark at 25°C was inhibited in comparison to the dressing stored in the light, especially in case of the separated-type perilla oil dressing. The difference between storage methods was noticeable at 9 weeks in the color tone of emulsion-type dressing. Sage, soybean lecithin, sesame oil and citric acid had an inhibitory effect on oxidation in the light at 25°C, and the color tone of dressing with sage was stable. In the model experiment performed with emulsifiers which had different HLB values, there was no remarkable difference in the change of POV. The emulsifying stability of perilla oil dressings which were stirred with egg yolk for 2 min and those which were prepared with egg yolk and mustard or lemon juice was significantly good. However, the emulsifying stability of perilla oil dressing which was prepared with mustard alone was quite poor, and the value of median diameter of the perilla oil dressing was larger than that of soybean oil dressing.
