논문 상세보기
pp.202-211
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℃ and 24℃, 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℃ (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.
서 론
재료 및 방법
1. 실험재료
2. 드레싱 제조
3. 당도 및 염도
4. 색도
5. 총 페놀 및 플라보노이드 함량
6. 항산화 활성
7. 관능평가
8. pH 및 산도
9. 점도
10. 미생물 측정
11. 통계분석
결과 및 고찰
1. 하고초 드레싱의 당도 및 염도
2. 하고초 드레싱의 색도
3. 하고초 드레싱의 총 페놀 및 플라보노이드 함량
4. 하고초 드레싱의 항산화 활성
5. 하고초 드레싱의 관능적 특성
6. 하고초 드레싱의 저장 중 pH 및 산도 변화
7. 하고초 드레싱의 저장 중 점도 변화
8. 하고초 드레싱의 저장 중 미생물 변화
요약 및 결론
감사의 글
References
