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KMID : 0665420200350040387
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Korean Journal of Food Culture
2020 Volume.35 No. 4 p.387 ~ p.391
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Quality Characteristics of Dressing with Freeze-Dried Natto
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Kim Kyung-Hee
Kim Ye-Rin
Kim Su-A
Han Tae-In
Park Ro-Dong
Hong Gyung-Deok
Hwang Sang-Duk
Yong Ju-Sun
Kim Jae-Suk
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Abstract
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This study assessed the color, polyphenol content, and sensory characteristics of dressing containing varyingconcentrations (0, 3, 6 and 9%) of freeze-dried Natto. We determined that the absence of freeze-dried Natto (0%) impartedthe 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 for0, 3, 6 and 9% of dressing containing freeze-dried Natto, respectively. The appearance, color, taste, texture, and overallpreference of dressings with freeze-dried Natto showed significant differences between the samples. The overall preferencewas highest at 5.92 points, with dressing containing 9% Natto. The quality characteristics of the 9% added samples exhibitedsignificantly higher values as compared to those of the controls, raising the possibility of development as a health-functionaldressing.
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KEYWORD
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Freeze-dried natto, dressing, sensory evaluations This study assessed the color, polyphenol content, and sensory characteristics of dressing containing varyingconcentrations (0, 3, 6 and 9%) of freeze-dried Natto. We determined that the absence of freeze-dried Natto (0%) impartedthe 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 for0, 3, 6 and 9% of dressing containing freeze-dried Natto, respectively. The appearance, color, taste, texture, and overallpreference of dressings with freeze-dried Natto showed significant differences between the samples. The overall preferencewas highest at 5.92 points, with dressing containing 9% Natto. The quality characteristics of the 9% added samples exhibitedsignificantly higher values as compared to those of the controls, raising the possibility of development as a health-functionaldressing.
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