This study was carried out to investigate the quality characteristics and antioxidant activity of yogurt dressing prepared with different amounts (0, 5, 10, 15, and 20%) of black currant (Ribes nigrum L) extract. All samples were evaluated for chemical composition, pH, viscosity, sugar content, color, organic acid content and antioxidant activity. Our findings revealed that with increasing amounts of black currant extract in yogurt dressing, the moisture, crude protein and crude lipid contents decreased. The pH and viscosity gradually decreased, whereas the sugar increased with increase in black currant extract. Further, the lightness (L) value decreased, while the redness (a) and yellowness (b) values increased with increase in added black currant extract. Among the organic acids, the contents of citric acid, malic acid, succinic acid and acetic acid increased, while that of tartaric acid and lactic acid decreased with increasing levels of added black currant extract. The total polyphenol and total anthocyanin contents were 5.90-245.97 mg/100 g and 0.62-190.09 mg/100 g, respectively. In addition, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-thylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities significantly increased with increase in added black currant extract.

서 론
 재료 및 방법
  실험 재료
  블랙커런트 첨가 요구르트 드레싱 제조
  일반성분 분석
  pH, 당도와 점도
  색 도
  유기산 분석
  항산화능
  아질산염 소거능 측정
  통계처리
 결과 및 고찰
  블랙커런트 요구르트 드레싱의 일반성분
  pH, 점도와 당도
  색 도
  유기산 함량
  폴릭페놀 함량 및 항산화 활성
 요 약
 References

• Kwon Yong Woo(Faculty of Food Service and Technology, Daegu Catholic University) | 권용우
• Park Geum Soon(Faculty of Food Service and Technology, Daegu Catholic University) | 박금순 Corresponding author