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논문 상세정보

산약, 오미자 및 오디 첨가 샐러드 드레싱의 품질 특성 및 항산화성

Quality Characteristics of Salad Dressing Prepared with Mulberry, Schisandra chinensis and Discorea Powder

Abstract

In this study, the quality characteristics of salad dressing prepared with mulberry, Schisandra chinensis, and Discorea powder were evaluated. Salad dressing was prepared with salad base (plain yogurt : mayonnaise : fresh cream = 8:1:1), mulberry, Schisandra chinensis for acidity, and Discorea powder for viscosity (4:4:6:1 or 4:4:6:3). Discorea powder was added at levels of 0, 7, and 18% to the salad dressing. As the concentration of Discorea powder increased, the pH level increased, and acidity decreased. Hunter's color L (lightness) value of salad dressing decreased as the amount of Discorea powder increased. Viscosity increased according to the amount of Discorea powder. Moreover, total phenolic content increased according to the amount of Discorea powder. Further, DPPH antioxidant and hydroxyl radical activity of mulberry salad dressing increased as the amount of Discorea powder increased. Sensory preference test results showed that the salad dressing added with Discorea powder had higher scores for color, flavor, taste, and texture than the control. Regarding overall preference, salad dressing containing 7% Discorea powder had the highest scores among the treatments. From these results, salad dressing containing mulberry, Schisandra chinensis for acidity, and Discorea powder for viscosity could be a functional salad dressing with high antioxidant activity.

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이 논문을 인용한 문헌 (4)

  1. Kim, Hyun Jeong ; Shin, Suk Kyung ; Kim, Mee Ree 2013. "Storage Quality Characteristics of Bread Added with Dried Mulberry Pomace" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(12): 1972~1980 
  2. Kim, Hyun Jeong ; Shin, Suk Kyung ; Kim, Mee Ree 2013. "Antioxidant Activities and Quality Characteristics of Bread Added with Dried Mulberry Pomace" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 29(6): 769~776 
  3. Kang, Hyun Seok ; Kim, Hyun Soo ; Ahn, Joung Jwa ; Yun, Tae Mi ; Hwang, Tae Young 2014. "Study on the Potential Hazard Analysis by Physicochemical Quality and Microbiological Safety Comparison of Commercial Sauces in South Korea" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 24(6): 845~852 
  4. Namgung, Ran ; Park, Sang-Ah ; An, So-Jeong ; Lee, Young-Hyeon ; Kim, Han-Soo ; Lee, Young-Guen ; Seong, Jong-Hwan ; Chung, Hun-Sik 2014. "Processing and quality characteristics of salad dressing using jujube puree" 한국식품저장유통학회지 = Korean journal of food preservation, 21(2): 187~192 

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