1. 오디의 수분함량은 86.75%, 당질은 10.61%, 조단백질 함량은 1.53%, 조지방 함량 은 0.26%, 조회분 함량은 0.85% 이었고 pH는 4.23%이며 당도는 17.6°Brix %를 나타내었다. 2. 오디를 첨가한 샐러드 드레싱의 수분함량은 전체적으로 볼 때 오디즙 첨가군이 오디분말 첨가군보다 높은 수분함량을 보였다. 3. 오디를 첨가한 샐러드 드레싱의 pH는 오디즙 첨가군에서 첨가량이 증가 할수록 샐러드 드레싱의 pH가 증가하는 경향을 보였고 오디분말 첨가군에서도 첨가량 증가에 따른 pH 증가를 보였다. 4. 오디를 첨가한 샐러드 드레싱의 당도는 오디즙 첨가군에서 첨가량이 증가 할수 록 샐러드 드레싱의 당도가 감소하는 경향을 보였고 오디분말 첨가군도 마찬가 지로 첨가량이 증가 할수록 샐러드 드레싱의 당도가 감소하는 경향을 보였다. 5. 오디를 첨가한 샐러드 드레싱의 색도는 오디즙, 오디분말 첨가량이 적을수록 명 도가 유의적(p<0.001)으로 높아졌다. 적색도(a값:redness)와 황색도(b값:yellowness)는 오디즙, 오디분말 첨가량이 증 가 할수록 유의적(p<0.001)으로 감소하는 경향을 나타냈다. 6. 오디를 첨가한 샐러드 드레싱의 점조도는 오디즙의 첨가량이 증가 할수록 점조 도가 증가하는 경향을 보였고 저장기간이 증가함에 따라 점조도는 낮아지는 경 향을 보였다. 오디분말은 첨가량이 증가 할수록 점조도가 감소하는 경향을 보였 다. 7. 오디를 첨가한 샐러드 드레싱의 점도는 전체적으로 점조도와는 반대로 오디분말 첨가군이 오디즙 첨가군 보다 높은 점도를 나타냈다. 8. 오디를 첨가한 샐러드 드레싱의 산도가 높게 평가된 것은 오디즙 10%를 첨가 한 것과 오디분말 5%를 첨가한 것이였으며 가장 높은 산도 값을 보인 것은 대 조군이였다. 9. 오디를 첨가한 샐러드 드레싱의 탁도가 가장 높게 평가된 것은 오디즙 40%를 첨가한 것과, 오디분말 20%를 첨가한 것이였으며, 가장 낮은 탁도를 보인 것은 대조군이였다. 10. 오디를 첨가한 샐러드 드레싱의 ...
1. 오디의 수분함량은 86.75%, 당질은 10.61%, 조단백질 함량은 1.53%, 조지방 함량 은 0.26%, 조회분 함량은 0.85% 이었고 pH는 4.23%이며 당도는 17.6°Brix %를 나타내었다. 2. 오디를 첨가한 샐러드 드레싱의 수분함량은 전체적으로 볼 때 오디즙 첨가군이 오디분말 첨가군보다 높은 수분함량을 보였다. 3. 오디를 첨가한 샐러드 드레싱의 pH는 오디즙 첨가군에서 첨가량이 증가 할수록 샐러드 드레싱의 pH가 증가하는 경향을 보였고 오디분말 첨가군에서도 첨가량 증가에 따른 pH 증가를 보였다. 4. 오디를 첨가한 샐러드 드레싱의 당도는 오디즙 첨가군에서 첨가량이 증가 할수 록 샐러드 드레싱의 당도가 감소하는 경향을 보였고 오디분말 첨가군도 마찬가 지로 첨가량이 증가 할수록 샐러드 드레싱의 당도가 감소하는 경향을 보였다. 5. 오디를 첨가한 샐러드 드레싱의 색도는 오디즙, 오디분말 첨가량이 적을수록 명 도가 유의적(p<0.001)으로 높아졌다. 적색도(a값:redness)와 황색도(b값:yellowness)는 오디즙, 오디분말 첨가량이 증 가 할수록 유의적(p<0.001)으로 감소하는 경향을 나타냈다. 6. 오디를 첨가한 샐러드 드레싱의 점조도는 오디즙의 첨가량이 증가 할수록 점조 도가 증가하는 경향을 보였고 저장기간이 증가함에 따라 점조도는 낮아지는 경 향을 보였다. 오디분말은 첨가량이 증가 할수록 점조도가 감소하는 경향을 보였 다. 7. 오디를 첨가한 샐러드 드레싱의 점도는 전체적으로 점조도와는 반대로 오디분말 첨가군이 오디즙 첨가군 보다 높은 점도를 나타냈다. 8. 오디를 첨가한 샐러드 드레싱의 산도가 높게 평가된 것은 오디즙 10%를 첨가 한 것과 오디분말 5%를 첨가한 것이였으며 가장 높은 산도 값을 보인 것은 대 조군이였다. 9. 오디를 첨가한 샐러드 드레싱의 탁도가 가장 높게 평가된 것은 오디즙 40%를 첨가한 것과, 오디분말 20%를 첨가한 것이였으며, 가장 낮은 탁도를 보인 것은 대조군이였다. 10. 오디를 첨가한 샐러드 드레싱의 관능검사 결과, MJ군에서 오디즙이 30% 첨가 된 MJ30이 샐러드 드레싱의 색, 향, 단맛, 신맛, 전체적인 기호도가 가장 높게 평가되었고, MP군에서는 오디분말 15%가 첨가된 MP15가 색, 향, 단맛, 전체적 인 기호도가 가장 높게 평가되었다.
1. 오디의 수분함량은 86.75%, 당질은 10.61%, 조단백질 함량은 1.53%, 조지방 함량 은 0.26%, 조회분 함량은 0.85% 이었고 pH는 4.23%이며 당도는 17.6°Brix %를 나타내었다. 2. 오디를 첨가한 샐러드 드레싱의 수분함량은 전체적으로 볼 때 오디즙 첨가군이 오디분말 첨가군보다 높은 수분함량을 보였다. 3. 오디를 첨가한 샐러드 드레싱의 pH는 오디즙 첨가군에서 첨가량이 증가 할수록 샐러드 드레싱의 pH가 증가하는 경향을 보였고 오디분말 첨가군에서도 첨가량 증가에 따른 pH 증가를 보였다. 4. 오디를 첨가한 샐러드 드레싱의 당도는 오디즙 첨가군에서 첨가량이 증가 할수 록 샐러드 드레싱의 당도가 감소하는 경향을 보였고 오디분말 첨가군도 마찬가 지로 첨가량이 증가 할수록 샐러드 드레싱의 당도가 감소하는 경향을 보였다. 5. 오디를 첨가한 샐러드 드레싱의 색도는 오디즙, 오디분말 첨가량이 적을수록 명 도가 유의적(p<0.001)으로 높아졌다. 적색도(a값:redness)와 황색도(b값:yellowness)는 오디즙, 오디분말 첨가량이 증 가 할수록 유의적(p<0.001)으로 감소하는 경향을 나타냈다. 6. 오디를 첨가한 샐러드 드레싱의 점조도는 오디즙의 첨가량이 증가 할수록 점조 도가 증가하는 경향을 보였고 저장기간이 증가함에 따라 점조도는 낮아지는 경 향을 보였다. 오디분말은 첨가량이 증가 할수록 점조도가 감소하는 경향을 보였 다. 7. 오디를 첨가한 샐러드 드레싱의 점도는 전체적으로 점조도와는 반대로 오디분말 첨가군이 오디즙 첨가군 보다 높은 점도를 나타냈다. 8. 오디를 첨가한 샐러드 드레싱의 산도가 높게 평가된 것은 오디즙 10%를 첨가 한 것과 오디분말 5%를 첨가한 것이였으며 가장 높은 산도 값을 보인 것은 대 조군이였다. 9. 오디를 첨가한 샐러드 드레싱의 탁도가 가장 높게 평가된 것은 오디즙 40%를 첨가한 것과, 오디분말 20%를 첨가한 것이였으며, 가장 낮은 탁도를 보인 것은 대조군이였다. 10. 오디를 첨가한 샐러드 드레싱의 관능검사 결과, MJ군에서 오디즙이 30% 첨가 된 MJ30이 샐러드 드레싱의 색, 향, 단맛, 신맛, 전체적인 기호도가 가장 높게 평가되었고, MP군에서는 오디분말 15%가 첨가된 MP15가 색, 향, 단맛, 전체적 인 기호도가 가장 높게 평가되었다.
So for this study's object was making a salad dressing with mulberry which is an ingredient that matches with salad dressing. It is for studying the best ratio for its use, develop a high quality dressing and get basic informations to increase mulberry's utilization for making a dressing. The result...
So for this study's object was making a salad dressing with mulberry which is an ingredient that matches with salad dressing. It is for studying the best ratio for its use, develop a high quality dressing and get basic informations to increase mulberry's utilization for making a dressing. The result is as follows. Water contents of mulberry was 86.75%, carbohydrate was 10.61%, crude protein was 1.53%, crude fat was 0.26%, crude ash was 0.85%, pH was 4.23%, and sugar content was 17.6°Brix %. Salad dressings with mulberry juice's water content was the highest in MJ40 which contained 40% mulberry juice with 65.14% of water content and its control group CON was the lowest with 56.65%. Salad dressings with mulberry powder's water content was the lowest in MP5 which contained 5% mulberry powder with 54.70%'s water content, and its control group CON was the highest with 57.51%. Generally, mulberry juice added group showed higher water contents than mulberry powder added group. Among the mulberry juice added group, MJ40 which had 40% of mulberry juice had the highest pH by 3.06, and its control group CON showed the lowest pH by 2.93. Among the mulberry juice added group, salad dressings' pH were increased as added amounts were increased. Among the mulberry powder added group, MP20 with 20% of mulberry powder showed the highest pH by 3.12, and the lowest was its control group CON by 2.93. Among every sample there were significant(p<0.001) differences, and as mulberry juice added group, it showed increasement of pH as added amounts were increased. About sugar content, MJ40 showed the lowest by 18.17, and the highest was its control group CON by 28.13. Among mulberry juice added group, the increasement of addition showed decrease of salad dressing's sugar level. The lowest sugar level in mulberry powder-added group was MP20 by 26.33, and the highest one was its control group CON by 28.07. Mulberry powder-added group also showed added amount's increase makes sugar content's decrease in the salad dressing. Salad dressing with mulberry juice's lightness was the lowest in MJ40 which had the most a lot of mulberry juice by 21.30. The lower addition of mulberry juice showed significantly (p<0.001) higher lightness, and the redness was significantly (p<0.001) lowered as mulberry juice's addition was increased. Among mulberry powder added salad dressings' lightness, MP20 which had the most a lot of mulberry powder's lightness was the lowest by 20.68, and less mulberry powder made higher lightness. The redness and the yellowness were decreased when mulberry powder's added amount was increased. The highest consistency of mulberry juice added salad dressing was MJ40 by 17.07, which is 40% mulberry juice added. The addition of mulberry juice's increasement showed increasement of consistency. Increasement of storage period made decrease of consistency. Mulberry powder added salad dressing's the lowest consistency was observed on MP20, which had 20% mulberry powder, by 12.47. Increasement of mulberry powder showed decrease of consistency. Among mulberry juice added salad dressings, the highest viscosity evaluation was made on 10% mulberry juice added MJ10 by 506.67, and the highest viscosity was shown on its control group, CON, by 550.00. Among mulberry powder added salad dressings, the highest viscosity evaluation was made on 5% mulberry powder added MP5 by 553.33, and the lowest viscosity was shown on its control group, CON, by 526.67.Generally, unlike consistency, mulberry powder added group showed higher viscosity than mulberry juice added group. The highest acidity among mulberry juice added salad dressings was 10% mulberry acid added MJ10 by 27.88, and the highest acidity value was shown in its control group, CON, by 28.30. The highest acidity among mulberry powder added salad dressing was 5% mulberry powder added MP5 by 26.83, and the highest acidity value was shown in its control group, CON, by 28.30. The highest turbidity of mulberry juice added salad dressing was MJ40 by 0.62 which was 40% mulberry juice added. The lowest was its control group CON by 0.03. The highest turbidity of mulberry powder added salad dressing was MP20 by 0.41 which was 20% mulberry powder added. The lowest turbidity was shown on its control group CON by 0.03. The result of sensory test shows among the MJ group, 30% mulberry juice added MJ30 was evaluated as the highest in salad dressing's color, flavor, sweetness, sour taste, and general popularity. Among the MP group, 30% mulberry powder added MP15 was evaluated as the highest in color, flavor, sweetness, and general popularity.
So for this study's object was making a salad dressing with mulberry which is an ingredient that matches with salad dressing. It is for studying the best ratio for its use, develop a high quality dressing and get basic informations to increase mulberry's utilization for making a dressing. The result is as follows. Water contents of mulberry was 86.75%, carbohydrate was 10.61%, crude protein was 1.53%, crude fat was 0.26%, crude ash was 0.85%, pH was 4.23%, and sugar content was 17.6°Brix %. Salad dressings with mulberry juice's water content was the highest in MJ40 which contained 40% mulberry juice with 65.14% of water content and its control group CON was the lowest with 56.65%. Salad dressings with mulberry powder's water content was the lowest in MP5 which contained 5% mulberry powder with 54.70%'s water content, and its control group CON was the highest with 57.51%. Generally, mulberry juice added group showed higher water contents than mulberry powder added group. Among the mulberry juice added group, MJ40 which had 40% of mulberry juice had the highest pH by 3.06, and its control group CON showed the lowest pH by 2.93. Among the mulberry juice added group, salad dressings' pH were increased as added amounts were increased. Among the mulberry powder added group, MP20 with 20% of mulberry powder showed the highest pH by 3.12, and the lowest was its control group CON by 2.93. Among every sample there were significant(p<0.001) differences, and as mulberry juice added group, it showed increasement of pH as added amounts were increased. About sugar content, MJ40 showed the lowest by 18.17, and the highest was its control group CON by 28.13. Among mulberry juice added group, the increasement of addition showed decrease of salad dressing's sugar level. The lowest sugar level in mulberry powder-added group was MP20 by 26.33, and the highest one was its control group CON by 28.07. Mulberry powder-added group also showed added amount's increase makes sugar content's decrease in the salad dressing. Salad dressing with mulberry juice's lightness was the lowest in MJ40 which had the most a lot of mulberry juice by 21.30. The lower addition of mulberry juice showed significantly (p<0.001) higher lightness, and the redness was significantly (p<0.001) lowered as mulberry juice's addition was increased. Among mulberry powder added salad dressings' lightness, MP20 which had the most a lot of mulberry powder's lightness was the lowest by 20.68, and less mulberry powder made higher lightness. The redness and the yellowness were decreased when mulberry powder's added amount was increased. The highest consistency of mulberry juice added salad dressing was MJ40 by 17.07, which is 40% mulberry juice added. The addition of mulberry juice's increasement showed increasement of consistency. Increasement of storage period made decrease of consistency. Mulberry powder added salad dressing's the lowest consistency was observed on MP20, which had 20% mulberry powder, by 12.47. Increasement of mulberry powder showed decrease of consistency. Among mulberry juice added salad dressings, the highest viscosity evaluation was made on 10% mulberry juice added MJ10 by 506.67, and the highest viscosity was shown on its control group, CON, by 550.00. Among mulberry powder added salad dressings, the highest viscosity evaluation was made on 5% mulberry powder added MP5 by 553.33, and the lowest viscosity was shown on its control group, CON, by 526.67.Generally, unlike consistency, mulberry powder added group showed higher viscosity than mulberry juice added group. The highest acidity among mulberry juice added salad dressings was 10% mulberry acid added MJ10 by 27.88, and the highest acidity value was shown in its control group, CON, by 28.30. The highest acidity among mulberry powder added salad dressing was 5% mulberry powder added MP5 by 26.83, and the highest acidity value was shown in its control group, CON, by 28.30. The highest turbidity of mulberry juice added salad dressing was MJ40 by 0.62 which was 40% mulberry juice added. The lowest was its control group CON by 0.03. The highest turbidity of mulberry powder added salad dressing was MP20 by 0.41 which was 20% mulberry powder added. The lowest turbidity was shown on its control group CON by 0.03. The result of sensory test shows among the MJ group, 30% mulberry juice added MJ30 was evaluated as the highest in salad dressing's color, flavor, sweetness, sour taste, and general popularity. Among the MP group, 30% mulberry powder added MP15 was evaluated as the highest in color, flavor, sweetness, and general popularity.
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