동결건조 낫토를 첨가한 드레싱의 품질특성

Quality Characteristics of Dressing with Freeze-Dried Natto

  • Kim, Kyung-hee (Research Institute of Human Ecology, Mokpo National University) ;
  • Kim, Ye-Rin (Department of Food & Nutrition, Mokpo National University) ;
  • Kim, Su-A (Department of Food & Nutrition, Mokpo National University) ;
  • Han, Tae-In (Department of Food & Nutrition, Mokpo National University) ;
  • Park, Ro-Dong (Haenam Natural Farming Association Corporation, Myungjung) ;
  • Hong, Gyung-Deok (Haenam Natural Farming Association Corporation, Myungjung) ;
  • Hwang, Sang-Duk (Haenam Natural Farming Association Corporation, Myungjung) ;
  • Yong, Ju-Sun (Haenam Natural Farming Association Corporation, Myungjung) ;
  • Kim, Jae-Suk (Health & Food culture institute)
  • 투고 : 2020.08.03
  • 심사 : 2020.08.31
  • 발행 : 2020.08.31


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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