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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.28 no.5, 2012년, pp.531 - 540
김형돈 (농촌진흥청 국립원예특작과학원 인삼특작부) , 임수빈 (충남대학교 식품영양학과) , 오혜림 (충남대학교 식품영양학과) , 전혜련 (충남대학교 식품영양학과) , 김초롱 (충남대학교 식품영양학과) , 김나연 (충남대학교 식품영양학과) , 홍윤표 (농촌진흥청 국립원예특작과학원 인삼특작부) , 이지현 (농촌진흥청 국립원예특작과학원 인삼특작부) , 김미리 (충남대학교 식품영양학과)
In this study, the effect of yam juice on the quality characteristics of the salad dressing was evaluated. Salad dressings were prepared with the salad dressing base (plain yogurt:mayonnaise:fresh cream=8:1:1), mulberry, omija for acidity, and yam for viscosity in the ratios of 4:4:6:1 and 4:4:6:3. ...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
드레싱이란 무엇인가? | 샐러드에는 드레싱이 곁들여지는데, 드레싱이란 식품을 제조, 가공, 조리함에 있어 식품의 풍미를 돋우기 위한 목적으로 사용되는 것으로 식용유, 식초 등을 주원료로 하여 식염, 당류, 향신료, 알류 또는 식품 첨가물을 가하고 유화시키거나 분리액상으로 제조한 것 또는 이에 채소류, 과일류 등을 가한 것으로 마요네즈, 유화형 드레싱, 분리액상 드레싱, 샐러드드레싱, 프렌치드레싱을 말한다고 정의하고 있다(식품공전 2010). 마요네즈의 상업적 생산은 우리나라에서는 1972년에 처음 기업화되어 그 소비가 급증되었다. | |
샐러드 드레싱의 점도는 생마즙을 첨가함에 따라 어떻게 변화하였는가? | 샐러드 드레싱의 pH는 생마즙이 증가할수록 높아졌으며, 산도는 낮아졌다. 점도는 생마즙을 첨가하지 않은 대조군은 83.20 cP로 낮았으나, 생마즙 첨가량이 증가할수록 점도는 유의적으로 증가하여 생마즙 7%첨가군은 113 cP, 18% 첨가군은 125 cP 를 나타내었다(p<0.001). 유화 안정성은 생마즙 첨가량과 관계없이 49-50으로 일정한 값을 나타내었다. | |
오디는 어떤 생리활성을 나타내고 있는가? | 오디는 뽕나무 열매로 안토시아닌 함량이 매우 높고 비타민, 무기질 함량이 높아, 항당뇨(Kim TW 등 1996), 항산화, 항염증(Shin DH 1996, Kim YJ 1997), 콜레스테롤 억제 및 지질대사개선(Kim HB 등 2001) 등 다양한 생리활성을 나타내어 가공식품 및 기능성 식품소재로 활용이 확대되고 있다. 오미자(Schizandra chinensis Baillon)는 유기산 함량이 약 24%로 매우 높고, 항산화(Kim YS 등 2003), 혈당강하(Kim SI 등 2009), 항균성과 혈전 용해능(Kwon HJ와 Park CS 2008), 항암 및 항종양 등 다양한 생리활성을 나타내므로(Mok CK 2005) 드레싱에 식초대신 오미자를 사용한다면 건강기능성이 부여된 고품질의 드레싱이 될 수 있을 것으로 생각된다. |
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