품종을 달리한 오디즙 첨가 샐러드 드레싱의 품질특성 (Quality Characteristics of Salad Dressing Added with Mulberry Fruit Juice from Different Breeds)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 18권 / 2호 / 216 ~ 227페이지
· 저자명 : 이정애

초록

본 연구는 품종이 다른 오디즙(청일뽕, 과상2호)을 샐러드 드레싱에 첨가(0, 10, 20, 30%)하여품질특성을 평가하였다. 샐러드 드레싱의 pH는오디즙 첨가량이 증가할수록 감소하였고 과상 2호 첨가군이 높게 나타났다. 점도와 당도는 오디즙 첨가량이 많을수록 증가하였다. DPPH 전자공여능은 대조군이 15.60%였으며 오디즙 첨가군이19.73∼50.83%으로 더 높았으며 과상 2호 첨가군이 청일뽕 첨가군보다 DPPH 전자공여능이 더 높았다. 오디즙 첨가량이 증가할수록 명도 L값과황색도 b값은 낮아졌으나 적색도 a값은 높아졌다.
관능검사 결과 오디즙 30% 첨가군이 가장 높게평가되었으며 샐러드와의 조화도에서도 30% 첨가군이 가장 좋게 평가되었다. 이상으로 과상2호오디즙 30%첨가군이 가장 높게 평가되었다.

영어초록

In this study, mulberry fruit juice was added with a salad dressing to compare and analyze the effect of different amounts of mulberry fruit juice(0, 10, 20, and 30%) and different breeds(Cheongilppong and Gwasang 2) on the physicochemical qualities of salad dressing. As incresing of mulberry fruit juice added to, pH of the dressing decrease. Among the examined groups, Gwasang 2 were better than the others.
Viscosity and sweetness of the dressing increased by the amount of mulberry fruit juice were added. DPPH radical scavenging activity of the control group was 15.60% while mulberry fruit juice salad dressing ranged from 19.73-50.83%. DPPH radical scavenging activity of Gwasang 2 group were higher than that of Cheongilppong group. Color L and b value decreased as the amount of mulberry fruit juice added more, too value increase. The sensory property results showed that the salad dressing with 30% mulberry fruit juice was rated best. It was also preferred most. These results suggest 30% of mulberry fruit juice with Gwasang 2 are the best substitution ratio for salad dressing.

참고자료

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