본 연구는 구기자 추출물을 첨가하여 한국 사람의 기호에 부합하는 마요네즈, 요거트, 이탈리아 드레싱을 개발하고자 한다. 구기자 추출물 10%, 15% 그리고 20%를 첨가하여 드레싱을 만들고 드레싱의 수분 함량, pH, 색, 점도, 관능평가를 실시한 결과는 다음과 같다. 수분 함량은 구기자 추출물의 첨가량이 증가할수록 증가하였고, 당도는 감소하였다. 또한 드레싱의 pH는 구기자 추출물의 첨가량이 증가할수록 높아졌다. 구기자 추출물의 첨가량이 증가할수록 드레싱의 명도는 대조군보다 낮아졌고, 적색도와 황색도는 높아졌다. 드레싱의 점도는 대조군에 비해 구기자 추출물의 첨가량이 증가할수록 낮아졌다. 마요네즈 드레싱은 구기자 추출물이 20% 첨가된 MC3가 전반적인 기호도가 가장 높았고, 요거트 드레싱도 구기자 추출물이 20% 첨가된 YL3가 가장 선호되었다. 이탈리아 드레싱도 구기자 추출물이 20% 첨가된 GL3가 가장 선호되는 것으로 나타났다. 따라서 본 연구 결과 드레싱에 구기자 추출물을 첨가할 경우 드레싱의 색, 향, 맛, 전반적인 기호도에서 구기자 추출물을 첨가하지 않은 대조군 보다 선호됨을 알 수 있었고 한약재가 첨가된 건강한 드레싱의 개발이 가능하리라 생각된다.
본 연구는 구기자 추출물을 첨가하여 한국 사람의 기호에 부합하는 마요네즈, 요거트, 이탈리아 드레싱을 개발하고자 한다. 구기자 추출물 10%, 15% 그리고 20%를 첨가하여 드레싱을 만들고 드레싱의 수분 함량, pH, 색, 점도, 관능평가를 실시한 결과는 다음과 같다. 수분 함량은 구기자 추출물의 첨가량이 증가할수록 증가하였고, 당도는 감소하였다. 또한 드레싱의 pH는 구기자 추출물의 첨가량이 증가할수록 높아졌다. 구기자 추출물의 첨가량이 증가할수록 드레싱의 명도는 대조군보다 낮아졌고, 적색도와 황색도는 높아졌다. 드레싱의 점도는 대조군에 비해 구기자 추출물의 첨가량이 증가할수록 낮아졌다. 마요네즈 드레싱은 구기자 추출물이 20% 첨가된 MC3가 전반적인 기호도가 가장 높았고, 요거트 드레싱도 구기자 추출물이 20% 첨가된 YL3가 가장 선호되었다. 이탈리아 드레싱도 구기자 추출물이 20% 첨가된 GL3가 가장 선호되는 것으로 나타났다. 따라서 본 연구 결과 드레싱에 구기자 추출물을 첨가할 경우 드레싱의 색, 향, 맛, 전반적인 기호도에서 구기자 추출물을 첨가하지 않은 대조군 보다 선호됨을 알 수 있었고 한약재가 첨가된 건강한 드레싱의 개발이 가능하리라 생각된다.
Considering sensory characteristics Herbal mayonnaise, Herbal yoghurt and Herbal italia dressing with extracts of gugija(Lycium chinense) as additives, this study attempts to develop dressing that meets preference of people of Korea through sensory characteristics. The test results of moisture, pH, ...
Considering sensory characteristics Herbal mayonnaise, Herbal yoghurt and Herbal italia dressing with extracts of gugija(Lycium chinense) as additives, this study attempts to develop dressing that meets preference of people of Korea through sensory characteristics. The test results of moisture, pH, color, viscosity and sensory testing dressings with 10%, 15% and 20% extracts of gugija(Lycium chinense) as follow; Moisture contents increase in proportion to addition of the extracts of gugija(Lycium chinense). Sugar contents decrease in proportion to addition of the extracts of gugija(Lycium chinense). Also pH values of dressings increase with addition of gugija(Lycium chinense) extracts. Lower Hunter L values are observed from the dressings with the extracts of gugija(Lycium chinense) than control groups. Higher Hunter a values are observed from the dressing with gugija(Lycium chinense) extracts, whereas lower Hunter b values are observed from the dressings with gugija(Lycium chinense) extracts. The lower viscosity values are observed with addition of the extracts of gugija(Lycium chinense)s than control groups. For mayonnaise dressing, ML3 with 20% gugija(Lycium chinense) extract(MC1) mark highest overall preference. For yoghurt dressing, YL3 with 20% gugija(Lycium chinense) extract show highest overall preference. For Italian dressing, IL3 with 20% gugija(Lycium chinense) extract impart highest Overall preference. According to the results of this study, the dressings with the extracts of gugija(Lycium chinense) are preferred in color, flavor, taste and overall preference to control groups. This study might provide significant data for developing dressings with herbal medicine match with dishes to meet the needs for health of our contemporaries.
Considering sensory characteristics Herbal mayonnaise, Herbal yoghurt and Herbal italia dressing with extracts of gugija(Lycium chinense) as additives, this study attempts to develop dressing that meets preference of people of Korea through sensory characteristics. The test results of moisture, pH, color, viscosity and sensory testing dressings with 10%, 15% and 20% extracts of gugija(Lycium chinense) as follow; Moisture contents increase in proportion to addition of the extracts of gugija(Lycium chinense). Sugar contents decrease in proportion to addition of the extracts of gugija(Lycium chinense). Also pH values of dressings increase with addition of gugija(Lycium chinense) extracts. Lower Hunter L values are observed from the dressings with the extracts of gugija(Lycium chinense) than control groups. Higher Hunter a values are observed from the dressing with gugija(Lycium chinense) extracts, whereas lower Hunter b values are observed from the dressings with gugija(Lycium chinense) extracts. The lower viscosity values are observed with addition of the extracts of gugija(Lycium chinense)s than control groups. For mayonnaise dressing, ML3 with 20% gugija(Lycium chinense) extract(MC1) mark highest overall preference. For yoghurt dressing, YL3 with 20% gugija(Lycium chinense) extract show highest overall preference. For Italian dressing, IL3 with 20% gugija(Lycium chinense) extract impart highest Overall preference. According to the results of this study, the dressings with the extracts of gugija(Lycium chinense) are preferred in color, flavor, taste and overall preference to control groups. This study might provide significant data for developing dressings with herbal medicine match with dishes to meet the needs for health of our contemporaries.
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제안 방법
Character difference test and preference test of dressing added with gugija(Lycium chinense) was conducted between 3 pm and 4 pm. With the water provided, participants were made sure to gargle their mouth after the test of each sample(average age of the participants: 23, no.
Moisture measurement of dressings added with gugija(Lycium chinense) extract was carried out by measuring the 5 g of samples on the moisture analyser(Moisture Analayser, MB45 OHAUS, USA) in halogen-type, each sample measured for five times and averaged.
This research intended to develop a dressing that will meet the tastes of Korean people by measuring moisture content, pH, color value, viscosity and the sensory traits of the three most consumed dressings at home or in the industry - mayonnaise dressing, yogurt dressing, Italian dressing - added with gugija(Lycium chinense) extract.
대상 데이터
Dried gugija(Lycium chinense) was bought at Kyeongdong market, produced in the year 2014 at the region of Cheongyang. Plain yogurt(Denmark), honey(Dongseo), mayonnaise(Ottugi), lemon(USA), grapeseed oil(CJ), oligosaccharide(CJ), salt(Haepyo), black pepper(Ottugi) were bought at C mart.
데이터처리
All experiments were repeated more than five times and the results were analyzed in one-way ANOVA with the significance test carried out at p<0.05 through Duncan's multiple test.
성능/효과
1. Moisture content in ayonnaise dressing, yogurt dressing, Italian dressing made with gugija (Lycium chinense) extract showed increase as the amount of extract added was increased.
2. As the amount of gugija(Lycium chinense) extract added increased the sweetness gradually decreased significantly; the pH increased as the amount of gugija extract increased.
3. Regarding the color values, the dressings with gugija(Lycium chinense) extract showed lower brightness and darker color compared to the sample group; a-value(redness) and b-value (yellowness) was higher in the dressing with gugija extract than the sample group.
4. Viscosity in mayonnaise dressing, yogurt dressing, Italian dressing made with gugija(Lycium chinense) extract decreased significantly as the amount of the extract added was increased.
5. Results of trait difference and preference tests of dressing added with gugija(Lycium chinense) extract showed that as the amount of extract added increased, the color, scent, taste, and overall preference were positively evaluated that adding traditional medicine ingredient extracts can still meet the tastes of consumers.
The kitchen and the room for testing were separated. Categories of character difference test were appearance, glossiness, sweet taste, sour taste, herbal taste, thickness, and the categories of preference test were color, flavor, taste, viscosity, and overall preference which was measured in 15-point linear scale which the participants gave higher points for stronger character and the preference.
Result of preference test for yogurt dressing showed sigificant difference in color(p<0.05), scent (p<0.01), taste(p<0.001), viscosity(p<0.001), overall preference(p<0.01) and as the amount of gugija extract added increased the preference for color, scent, taste, and overall preference increased that YL3 with 20% of gugija extract was the most preferred.
The increase in amount of gugija(Lycium chinense) extract added led to increased moisture level; the suggested moisture level of mayonnaise according to the standard tables of food composition from Koreans' recommended dietary allowance is 23.7% that the addition of oriental medicine extract as in this research can increase the moisture level of mayonnaise dressing which will help decrease the calorie.
001). The moisture level of control group was 28%, and the ML1 with 10% of gugija(Lycium chinense) extract contained 45.69%, ML2 added with 15% contained 54.33%, ML3 contained 61.34% that as the amount of added gugija(Lycium chinense) extract increased, the moisture level significantly increased. The moisture level of yogurt dressing also showed significant difference(p<0.
The moisture level of yogurt dressing also showed significant difference(p<0.001); when 10%, 15%, and 20% gugija(Lycium chinense) extract was added, the moisture level was 77.49%, 80.20%, 82.18% respectively, and the measurement of Italian dressing showed that when added with extract the result was 30.48～50.01%, showing that as the amount of gugija(Lycium chinense) extract added was increased the moisture level also increased and each sample showed a significant difference(p<0.001).
The result of preference test for mayonnaise dressing with extract added showed significant difference in color(p<0.01), taste(p<0.05), viscosity(p<0.05), overall preference(p<0.01) and as the amount of extract added increased the preference for color, scent, taste, and overall preference that ML3 with 20% of gugija extract was the most preferred; regarding the viscosity, the increase in amount of extract led to decrease in viscosity that the mayonnaise dressing ML3 with 20% of extract was the most preferred.
The sugar content of control group was 30.20 °Brix, the ML1 with 10% gugija(Lycium chinense) extract showed 22.92 °Brix, ML2 with 15% showed 17.98 °Brix, ML3 with 20% showed 15.82 °Brix that as the amount of gugija(Lycium chinense) extract added increased that sugar content of dressing decreased.
Therefore based on the results of testing character difference and preference of mayonnaise dressing, yogurt dressing, and Italian dressing added with gugija(Lycium chinense) extract, ML3 for the mayonnaise dressing that had 20% of gugija extract, YL3 for the yogurt dressing that had 20% of gugija extract, and GL3 for the Italian dressing that also had 20% of gugija extract was the most preferred in overall which tell it is the proper amount to be added to the dressings. Therefore, it is concluded that adding oriental medicine ingredient extracts to dressings can meet the tastes of consumers and there should be researches on oriental medicine extracts added while maintaining the viscosity of the sauce.
This research examined the dressing added with gugija(Lycium chinense) extract in terms of technical, sensory traits in order to find out the optimal amount of concentration and the results showed that compared to the control groups, the dressings added with gugija extract was preferred in terms of color, scent, taste and overall preference that confirmed its superiority in techical and sensory terms and the possibility of developing functional dressing added with gugija extract. It also leads to the possibility of developing a dressing that aids health by using oriental medicine ingredients as alternatives for artificial flavors such as vinegar or sugar.
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