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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.
Breadfruit starch samples were prepared after annealing at 45-60°C for 24 h and the relationship between the thermal properties and the retrogradation of starch was investigated using differential scanning calorimetry. The peak temperature (Tp) increased with increasing annealing temperature but enthalpy value was decreased with increasing annealing temperature. Twelve days after storage, according to the Avrami equation, the retrogradation rate of annealed breadfruit starch that estimated by the change of re-gelatinization enthalpy of starch was slowed when compared with the control. Furthermore, annealing treatments strongly affected the susceptibility of starch to enzymatic hydrolysis. These results showed that the increasing of Tp breadfruit starch by differences of annealing treatments could retard the retrogradation and resistant of breadfruit starch to enzymatic hydrolysis.
