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KMID : 0665420170320050446
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Korean Journal of Food Culture
2017 Volume.32 No. 5 p.446 ~ p.452
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Quality Characteristics of Salad Dressing Added with Acaiberry Powder
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Choi Jeong-In
Chung Hai-Jung
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Abstract
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This study was conducted to evaluate the quality charateristics and antioxidant activities of salad dressing prepared with acaiberry powder (0, 1, 3, and 5%). The pH and titratable acidity increased as the acaiberry powder increased. The sugar content showed no significant differences between samples. The viscosity was lowest in the controls and increased with increasing amounts of the acaiberry powder. The lightness and yellowness values decreased, while the redness values increased with increasing amounts of acaiberry powder. The total polyphenol content ranged from 10.26-45.19 mg GAE/100 g, increasing with increased acaiberry powder levels. The antioxidant activities measured via DPPH radical scavenging activity, reducing power and FRAP also increased with increasing acaiberry powder concentrations. Finally, a consumer acceptance test revealed that up to 3% acaiberry powder could be added to salad dressing to provide high antioxidant activity without sacrificing sensory quality.
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KEYWORD
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Acaiberry , salad , dressing , quality characteristics , antioxidant activity
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