Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 35 Issue 4
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- Pages.387-391
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- 2020
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
DOI QR Code
Quality Characteristics of Dressing with Freeze-Dried Natto
동결건조 낫토를 첨가한 드레싱의 품질특성
-
Kim, Kyung-hee
(Research Institute of Human Ecology, Mokpo National University) ;
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Kim, Ye-Rin
(Department of Food & Nutrition, Mokpo National University) ;
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Kim, Su-A
(Department of Food & Nutrition, Mokpo National University) ;
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Han, Tae-In
(Department of Food & Nutrition, Mokpo National University) ;
- Park, Ro-Dong (Haenam Natural Farming Association Corporation, Myungjung) ;
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Hong, Gyung-Deok
(Haenam Natural Farming Association Corporation, Myungjung) ;
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Hwang, Sang-Duk
(Haenam Natural Farming Association Corporation, Myungjung) ;
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Yong, Ju-Sun
(Haenam Natural Farming Association Corporation, Myungjung) ;
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Kim, Jae-Suk
(Health & Food culture institute)
-
김경희
(목포대학교 생활과학연구소) ;
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김예린
(목포대학교 식품영양학과) ;
-
김수아
(목포대학교 식품영양학과) ;
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한태인
(목포대학교 식품영양학과) ;
- 박노동 (해남자연농업영농조합법인) ;
-
홍경덕
(해남자연농업영농조합법인) ;
-
황상덕
(해남자연농업영농조합법인) ;
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용주선
(해남자연농업영농조합법인) ;
-
김재숙
(건강식문화연구소)
- Received : 2020.08.03
- Accepted : 2020.08.31
- Published : 2020.08.31
Abstract
This study assessed the color, polyphenol content, and sensory characteristics of dressing containing varying concentrations (0, 3, 6 and 9%) of freeze-dried Natto. We determined that the absence of freeze-dried Natto (0%) imparted the highest additive value for both L and a, b. The polyphenol contents obtained were 0.63, 0.69, 0.74, and 0.82 mg/g for 0, 3, 6 and 9% of dressing containing freeze-dried Natto, respectively. The appearance, color, taste, texture, and overall preference of dressings with freeze-dried Natto showed significant differences between the samples. The overall preference was highest at 5.92 points, with dressing containing 9% Natto. The quality characteristics of the 9% added samples exhibited significantly higher values as compared to those of the controls, raising the possibility of development as a health-functional dressing.
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