난백 마요네즈의 개발을 위한 주부들의 마요네즈 소비실태 및 난백 마요네즈의 물성과 관능적 특성 = A Study on the Mayonnaise Consumption Pattern of Housewives and Sensory and Physical Properties of Egg-white Mayonnaise

다국어 초록 (Multilingual Abstract)

The study was carried out to investigate housewive's consumption pattern and preference of mayonnaise for the development of egg-white mayonnaise. Data was collected from 515 housewives in Ulsan by self-administered questionnaire. The collected data were analyzed by SPSS package program. The results were as follows :
1. Most (98.1%) of housewives were concerned about nutrition and health and they considered that nutrition was the most important factor when purchasing food related items.
2. The frequency of using processed foods was two to three times a week and the reason for use it was the convenience. Usually the housewives obtained nutrition related information through mass media such as TV, radio(37.5%), and newspaper, magazine (32.1%).
3. 75.9% of the subjects thought mayonnaise is a high calorie food and 57.5% of them knew the basic ingredients of mayonnaise. Most(79.3%) of housewives perceived that cholesterol which is rich in egg yolk is related to cardiovascular disease and arteriosclerosis. Among family members, children showed high degree in the preference for mayonnaise.
4. Comparison of the low cholesterol mayonnaise which was made by egg white for egg yolk with commercial product was made by sensory evaluation and mechanical test. The viscosity and turbidity did not show any difference. Overall taste of low cholesterol mayonnaise was better than of commercial product.
Based on these results of this study provided useful information for development of egg-white mayonnaise (low-cholesterol mayonnaise) and expected the possibility of using low cholesterol mayonnaise will be high.