Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Sensory Characteristics of Dressing made with gugija(Lycium chinense)

구기자를 첨가한 드레싱의 관능적 특성

  • Yang, Jung-Su (Dept. of Academy of Coexistence, CJ Foodville) ;
  • Kim, Hyun-Ah (Dept. of Culinary Arts & Hotel Food Service, Major in Culinary Arts, Yeonsung University) ;
  • Song, Chung-Rak (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University)
  • Received : 2015.08.18
  • Accepted : 2015.10.20
  • Published : 2015.10.31
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Abstract

Considering sensory characteristics Herbal mayonnaise, Herbal yoghurt and Herbal italia dressing with extracts of gugija(Lycium chinense) as additives, this study attempts to develop dressing that meets preference of people of Korea through sensory characteristics. The test results of moisture, pH, color, viscosity and sensory testing dressings with 10%, 15% and 20% extracts of gugija(Lycium chinense) as follow; Moisture contents increase in proportion to addition of the extracts of gugija(Lycium chinense). Sugar contents decrease in proportion to addition of the extracts of gugija(Lycium chinense). Also pH values of dressings increase with addition of gugija(Lycium chinense) extracts. Lower Hunter L values are observed from the dressings with the extracts of gugija(Lycium chinense) than control groups. Higher Hunter a values are observed from the dressing with gugija(Lycium chinense) extracts, whereas lower Hunter b values are observed from the dressings with gugija(Lycium chinense) extracts. The lower viscosity values are observed with addition of the extracts of gugija(Lycium chinense)s than control groups. For mayonnaise dressing, ML3 with 20% gugija(Lycium chinense) extract(MC1) mark highest overall preference. For yoghurt dressing, YL3 with 20% gugija(Lycium chinense) extract show highest overall preference. For Italian dressing, IL3 with 20% gugija(Lycium chinense) extract impart highest Overall preference. According to the results of this study, the dressings with the extracts of gugija(Lycium chinense) are preferred in color, flavor, taste and overall preference to control groups. This study might provide significant data for developing dressings with herbal medicine match with dishes to meet the needs for health of our contemporaries.

본 연구는 구기자 추출물을 첨가하여 한국 사람의 기호에 부합하는 마요네즈, 요거트, 이탈리아 드레싱을 개발하고자 한다. 구기자 추출물 10%, 15% 그리고 20%를 첨가하여 드레싱을 만들고 드레싱의 수분 함량, pH, 색, 점도, 관능평가를 실시한 결과는 다음과 같다. 수분 함량은 구기자 추출물의 첨가량이 증가할수록 증가하였고, 당도는 감소하였다. 또한 드레싱의 pH는 구기자 추출물의 첨가량이 증가할수록 높아졌다. 구기자 추출물의 첨가량이 증가할수록 드레싱의 명도는 대조군보다 낮아졌고, 적색도와 황색도는 높아졌다. 드레싱의 점도는 대조군에 비해 구기자 추출물의 첨가량이 증가할수록 낮아졌다. 마요네즈 드레싱은 구기자 추출물이 20% 첨가된 MC3가 전반적인 기호도가 가장 높았고, 요거트 드레싱도 구기자 추출물이 20% 첨가된 YL3가 가장 선호되었다. 이탈리아 드레싱도 구기자 추출물이 20% 첨가된 GL3가 가장 선호되는 것으로 나타났다. 따라서 본 연구 결과 드레싱에 구기자 추출물을 첨가할 경우 드레싱의 색, 향, 맛, 전반적인 기호도에서 구기자 추출물을 첨가하지 않은 대조군 보다 선호됨을 알 수 있었고 한약재가 첨가된 건강한 드레싱의 개발이 가능하리라 생각된다.

Keywords

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