Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Quality and Sensory Characteristics of Cashew Dressing Added with Paprika Juice

파프리카즙을 첨가한 캐슈드레싱의 품질 및 관능특성

  • 최순남 (삼육대학교 식품영양학과) ;
  • 정남용 (삼육대학교 식품영양학과)
  • Received : 2014.07.03
  • Accepted : 2014.12.19
  • Published : 2015.02.02
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Abstract

The aim of this study was to determine the optimal amount of paprika juice added to cashew dressing. This study presents fundamental data on the quality and sensory characteristics of cashew dressings added with paprika juice (addition of 20%, 40% yellow, red and green paprika juice instead of water). The pH of cashew dressing added with paprika juice was 4.61~4.80, whereas that of control was 4.35. The viscosity of cashew dressing added with paprika juice was 34,130.5~36,515.3 cp while that of control was 26,558.8 cp. L value of control (73.83) was higher than those of other groups (65.45~72.23), and a value of dressing added with red paprika juice (9.81~10.42) was higher than those of other groups. Preference of cashew dressings added with paprika juice and foods was evaluated. The sweet, sour, and savory tastes showed no significant differences between control and cashew dressings added with paprika juice. Preference of color of cashew dressing with green paprika juice was higher than those of other groups, and the preference of cashew dressing added with yellow paprika juice 20% (Y20) was higher than those of other groups. The Y20 sample received the highest score in sensory evaluation. In the sensory evaluation for food and dressing (Y20), chicken cutlets and fruit salad received higher scores than other foods. It is expected that cashew added with paprika juice will be utilized as a healthy dressing.

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References

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