Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Quality Characteristics of Salad Dressing Prepared with Mulberry Fruit Powder

오디분말을 첨가한 샐러드드레싱의 품질특성

  • Lee, Young-Ju (Department of Food & Nutrition, Sunchon National University) ;
  • Ryu, Hong-Soo (Department of Food Science & Nutrition, Pukyung University) ;
  • Chun, Soon-Sil (Department of Food & Nutrition, Sunchon National University)
  • 이영주 (순천대학교 식품영양학과) ;
  • 류홍수 (부경대학교 식품영양학과) ;
  • 전순실 (순천대학교 식품영양학과)
  • Received : 2010.06.01
  • Accepted : 2010.09.08
  • Published : 2010.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to find an efficient use for mulberry fruit powder (MFP). MFP was added to salad dressing products at concentrations of 0.25, 0.5, 0.75, 1%, and pH, total acidity, viscosity, color, and emulsion stability were measured and sensory evaluation was conducted. There were no significant differences among salad dressing samples regarding pH, total acidity and moisture content. Salad dressing made with 0.5% MFP showed significantly higher viscosity during storage and made the most stable emulsion. For color, the control sample had the highest L and b values, and these values decreased significantly as the amount of MFP in the sample increased. The control salad dressing had the lowest a value of -3.26, and this value increased significantly as the amount of MFP in the sample increased. Sensory evaluation of salad dressing was performed by a trained consumer panel. The flavor intensity increased as the amount of MFP increased in the salad dressing samples. Sweetness was rated significantly higher as the amount of MFP increased in the samples. The control sample had the lowest sourness and off-flavor, but there was no significant difference compared to the samples containing MFP.

Keywords

References

  1. Choi SN, Chung NY. 2009. The quality and sensory characteristics of cashew dressing. Korean J Food. Cookery Sci. 25(1): 39-44
  2. Hong JH, An SH, Kim MJ, Park GS, CHoi SW, RHee SJ. 2003. Quality characteristics of Mulberry fruit seolgidduk added with citric acid. Korean. J Soc Food cookery Sci. 19(6): 777-782
  3. Hur MS. 2008. Quality characteristics of sponge cake with addition of mulberry powder. M.D. The Graduate School of Sejong University
  4. Jung SJ, Kim NY, Jang MS. 2008. Formulation optimization of salad dressing added with bokbunga (rubus coreanum miquel) juice. J Korean Soc Food Sci. Nutr. 37(4):497-504 https://doi.org/10.3746/jkfn.2008.37.4.497
  5. Jung GT, Ju IO, Choi DG. 2005. Quality characteristics and manufacture of mlberry wine. Korean J. Food Preserv. 12(1):90-94
  6. Jeon YR. 2006. Effect of Angelica plant powder on the Quality Characteristics of Batter Cakes and Cookies. Korean J. Food Cookery Sci. 22(1):62-68
  7. Kim MH, Lee YJ. 2002. A study on standardizing a recipe for kiwi salad dressing. J East Asian Soc Dietary Life. 12(5): 407-414
  8. Kim HB, Kim AJ, Yuh CS, Chang SJ. 2003. Sensory Characteristics and nutritional analysis of sherbet ice-cream with mulberry fruit. Korean J. Seric. Sci. 45(2):85-89
  9. Kim AJ, Kim MW, Woo RY, Kim MH, Lim YH. 2003. Quality characteristics of oddi-pyun prepared with various of mulberry fruit extract. Korean J. Food Cookery Sci. 19(6):708- 714
  10. Kim AJ, Yuh CS, Bang IS, Park HY, Lee GS. 2007. An investigation the preparation and physicochemical properties of oddi jelly using mulberry fruit powder. Korean J. Food & Nutr 20(1):27-33
  11. Kim MH, Lee YJ, Kim DS, Kim DH. 2003 Quality characteristics of fruits dressing. Korean. J Soc Food cookery Sci. 19(2): 165-173
  12. Kim SA, Koo HJ, Kim KS, Park JB. 2006. Characteristics of Korean single-harvested pepper (capsicum annuum, L.) flakes and the effects on the quality of various dressing. Korean. J Soc Food cookery Sci. 22(1):12-21
  13. Lee EJ. 2006. Effect of addition of 1-monocaprin on the storage stability of mayonnaise. M.D. Seoul national university of technology
  14. Lee JA, Shin YJ, Park GS. 2007. Quality characteristics of brown sauce with added apricot during storage. Korean. J Soc Food cookery Sci. 23(6):165-173
  15. Lee SB, Lee KH, Lee KS. 2008. Quality characteristics of white pan bread with mulberry extracts. East Asian Society of Dietary Life. 18(5):805-811
  16. Lee KI, Lee KH, Lee YS, Shin MJ. 2002. Changes in quality characteristics of different combination of brown sauce during storage. Korean. J Soc Food cookery Sci. 18(6):698-703
  17. Lee YJ, Sim CH, Chun SS. 2009. Physical and Sensory Properties of Chiffon Cake prepared with Mulberry Powder. Korean J. Food & Nutr. 22(4):508-516
  18. Lee JH, Woo KJ, Choi WS, Kim AJ, Kim, MW. 2005. Quality characteristics of starch oddi dasik added with mulberry fruit Juice. Korean J. Food Cookery Sci. 21(5):629-636
  19. Park GS, Jung AL, Shin YJ, 2008. Quality characteristics of cookie made oddi powder. J East Asian Soc Dietary Life. 18(6):1014-1021
  20. Shin MH, Kim JG, Kang KO. 2008. A study on the characteristics of salad dressing containing chicken foot gelatin. J East Asian Soc Dietary Life. 18(1)58-63
  21. Son MH. 2004. A study on research & development and quality stability of functional red pepper dressing. The Korean Journal of Culinary Research. 10(2):107-120
  22. Shim HJ, Shon CW, Kim MH, Kang EY, Kim MY, Lee KJ, Lee HL. Kim MR. 2008. Antioxidant acitivity and qualtity of soypaste salad dressing stored at two different temperatures. Korean J Food. Cookery Sci. 24(1):92-98
  23. Yoo KM, Seo WY, Seo HS, Kim WS, Park JB, Hwang IK. 2004. Physicochemical characteristics and storage stabilities of sauce with added yuza (citrus junos) juice. Korean J Food. Cookery Sci. 20(4):403-408
  24. Yoon HS, Joo SJ, Kim KS, Kim SJ, Kim SS, Oh MH. 2006. Quality characteristics of park cutlet sauce added with rice soybean paster powder. Korean J Food Preserv 13(4):472- 476