The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Salad Dressing added with Prunella vulgaris L. Extract

하고초 추출물을 첨가한 샐러드드레싱의 품질 특성

  • Ryu, Ji-Hye (Dept. of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Hwang, Young (Dept. of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Park, Young-Hee (Dept. of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Kim, Young (Dept. of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
  • 류지혜 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 황영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 박영희 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김영 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2017.05.16
  • Accepted : 2018.02.09
  • Published : 2018.02.28
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Abstract

This study was conducted to develop a salad dressing using Prunella vulgaris L. (PV) extracts. In addition, the study was also aimed at evaluating the quality characteristics of the salad dressing containing various amounts of PV extracts. Salad dressing was prepared by adding 0% (PD-0), 9.4% (PD-20), 18.8% (PD-40), 28.2% (PD-60), 37.6% (PD-80), 47.0% (PD-100) of PV extract. The quality characteristics (sugar contents, salinity, color value, total phenol contents, total flavonoid contents, DPPH, ABTS+ radical scavenging activities, and sensory acceptability) of the dressing were analyzed. According to the results of the study, the sugar contents and salinity of salad dressing increased according to the added amount of PV extract (p<0.001). The color values of lightness and yellowness of salad dressing increased according to the added amount of PV extract, whereas color value of redness decreased (p<0.001). Antioxidant activities were improved depending on the amount of PV extracts (p<0.001). The sensory acceptability (flavor, medicinal flavor, saltiness, sourness, bitterness and viscosity) were significantly higher in the dressing added with 18.8% PV extracts than in the other samples. Based on this result, a storage experiment was conducted by comparing PD-40 and PD-C. After 4 weeks of storage at $4^{\circ}C$ and $24^{\circ}C$, the quality characteristics were observed and the pH was increased in the later stages of storage (p<0.05). The depicted that, viscosity increased with storage time at $4^{\circ}C$ (p<0.001). General bacteria and coliform were not detected during storage. These results indicated that salad dressing with the addition of 18.8% PV extracts has the best quality.

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References

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