This study investigated the quality characteristics and antioxidant activities of salad dressing prepared with Jerusalem artichoke powder (0%, 4%, 8%, and 12%). The pH, soluble solid content, and viscosity increased as the content of Jerusalem artichoke powder increased. The titratable acidity showed no significant differences between samples. The lightness values decreased, while the redness and yellowness values increased with increasing amounts of Jerusalem artichoke powder. The total polyphenol content ranged from 52.00-69.64 μg GAE/g, and increased with the increase in Jerusalem artichoke powder levels. The antioxidant activities measured via DPPH and ABTS radical scavenging activity and reducing power also increased with increasing Jerusalem artichoke powder, at a higher rate than in the control. These results suggest that it is beneficial to add Jerusalem artichoke powder when in salad dressing.

서 론
재료 및 방법
    1. 실험재료
    2. 샐러드드레싱 제조
    3. pH, 총산도 및 가용성 고혐분 함량 측정
    4. 색도 및 점도 측정
    5. 총 폴리페놀 함량 측정
    6. 항산화 활성 측정
    7. 통계처리
결과 및 고찰
    1. pH, 총산도 및 가용성 고형분 함량 측정
    2. 색도 및 점도 측정
    3. 샐러드드레싱의 총 폴리페놀 함량 분석
    4. 샐러드드레싱의 항산화 활성
요약 및 결론
References

• 김지영(대구과학대학교 식품영양조리학부 조교수) | Ji Young Kim (Assistant Professor, Division of Food & Nutrition and Cook, Taegu Science University, Daegu 41453, Korea)
• 김정미(대구과학대학교 식품영양조리학부 부교수) | Jung Mi Kim (Associate Professor, Division of Food & Nutrition and Cook, Taegu Science University, Daegu 41453, Korea) Corresponding author