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KMID : 1011620060220010022
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Korean Journal of Food and Cookey Science
2006 Volume.22 No. 1 p.22 ~ p.29
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Optimization of Dressing Preparation from Yogurt Added Saururus chinensis (Lour.) Bail Extract
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HwangBo Mi-Hyang
Kim Hyun-Jeong
Yu Me-Hee
Lee Ji-Won
Lee In-Seon
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Abstract
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Yogurt base was prepared from milk powder (14?18%) to which was added 0,4% Saururus chinensis (Lour.) Bail water extract (SCE) and fermented with lactic acid bacleria (a mixed strain of Streptococcus thermophilus and Lactobacillus bulgaricus) at 37°C for 24 hr. The viscosity of the yogurt added SCE (SCE yogurt) made from 18% milk was higher than that of SCE yogurt containing 14-16% milk, whereas the pH and titratable acidity of the SCE yogurt were not significantly different on the range of milk contents. The optimal milk concentration for SCE yogurt manufacture was 18%. In order to optimize the preparation of dressing from SCE yogurt, the central composite design was conducted in terms of (he yogurt (30, 40, 50，60, 70 g), the mayonnaise (6, 12，18，24, 30 g) and the salt (0.1, 0.3，0.5，0.7, 0.9 g) contents. Sensory evaluation was performed and evaluated using a response surface methodology. The optimum ingredient ratio for SCE yogurt dressing was determined to be 61.2% of yogurt, 23.5% of mayonnaise, 0.58% of sail, 0.58% of honey, 1.75% of mustard, 0.23% of Tabasco pepper sauce, 0.94% of wine and 0.04% of white pepper.
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KEYWORD
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yogurt dressing, Saururus chinensis, response surface methodology
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