Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Oak Mushroom Salad Dressing

표고버섯을 이용한 샐러드 드레싱 제조의 품질 특성

  • Jung, Hyeon-A (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Kim, An-Na (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
  • 정현아 (대구한의대학교 한방식품조리영양학부) ;
  • 김안나 (대구한의대학교 한방식품조리영양학부)
  • Received : 2011.06.21
  • Accepted : 2011.10.17
  • Published : 2011.10.31
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Abstract

This study was conducted to develop a novel salad dressing composite recipe composed of natural seasoning containing dried oak mushroom (Lentirus edodes). Dried oak mushroom (Lentirus edodes) has a better flavor and more nutrients than fresh oak mushroom since vitamins are activated during the drying process. To manufacture salad dressing with Lentirus edodes, dressing with 0%, 3%, 6%, 9%, and 12% added L. edodes were prepared and tested for quality. The pH of the dressing decreased with added L. edodes content, whereas acidity increased but decreased again in the 9% dressing. The L value decreased with added L. edodes content, whereas the a and b values increased but decreased again in the 9% dressing. Sugar content increased with added L. edodes. Rradish strength increased with added oak mushroom. Brittleness and chewiness decreased in the lower percentage dressing, increased in the 9% dressing, but decreased again in the 12% dressing. According to the sensory evaluation results, the highest overall acceptability was 3.3, in the 6% dressing compared to the control group.

Keywords

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