This study assessed the color, polyphenol content, and sensory characteristics of dressing containing varying concentrations (0, 3, 6 and 9%) of freeze-dried Natto. We determined that the absence of freeze-dried Natto (0%) imparted the highest additive value for both L and a, b. The polyphenol contents obtained were 0.63, 0.69, 0.74, and 0.82 mg/g for 0, 3, 6 and 9% of dressing containing freeze-dried Natto, respectively. The appearance, color, taste, texture, and overall preference of dressings with freeze-dried Natto showed significant differences between the samples. The overall preference was highest at 5.92 points, with dressing containing 9% Natto. The quality characteristics of the 9% added samples exhibited significantly higher values as compared to those of the controls, raising the possibility of development as a health-functional dressing.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 재료
    2. 드레싱의 색도
    3. 드레싱의 폴리페놀 측정
    4. 관능검사
    5. 통계처리
III. 결과 및 고찰
    1. 드레싱의 제조
    2. 드레싱의 색도
    3. 드레싱 총 폴리페놀 측정
    4. 관능검사
IV. 요약 및 결론
References

• 김경희(목포대학교 생활과학연구소) | Kyung-hee Kim (Research Institute of Human Ecology, Mokpo National University)
• 김예린(목포대학교 식품영양학과) | Ye-Rin Kim (Department of Food & Nutrition, Mokpo National University)
• 김수아(목포대학교 식품영양학과) | Su-A Kim (Department of Food & Nutrition, Mokpo National University)
• 한태인(목포대학교 식품영양학과) | Tae-In Han (Department of Food & Nutrition, Mokpo National University)
• 박노동(해남자연농업영농조합법인) | Ro-Dong Park (Haenam Natural Farming Association Corporation, Myungjung)
• 홍경덕(해남자연농업영농조합법인) | Gyung-Deok Hong (Haenam Natural Farming Association Corporation, Myungjung)
• 황상덕(해남자연농업영농조합법인) | Sang-Duk Hwang (Haenam Natural Farming Association Corporation, Myungjung)
• 용주선(해남자연농업영농조합법인) | Ju-Sun Yong (Haenam Natural Farming Association Corporation, Myungjung)
• 김재숙(건강식문화연구소) | Jae-Suk Kim (Health & Food culture institute) Corresponding author