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KMID : 1011620070230050685
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 5 p.685 ~ p.695
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Changes in Preference for Grape Seed Oil Dressing according to Mirepoix au Maigre Content Level
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유승석:Yoo Seung-Seok
서민석:Seo Min-Suk
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Abstract
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The purpose of this study was to develop an excellent salad dressing using grape seed oil, which contains high levels of unsaturated fatty acids. Fiist, a vinaigrette was made with grape seed oil and vinegar and divided into five portions. Then, five types of mirepoix au maigre (M1，M2，M3，M4，M5)were made with apple, onion, carrot, garlic, tomato puree, and tomato ketchup by mixing in a main material vessel. The samples were then allowed to ripen for three days. The control group Mi was named GD1，and the experimental groups M2, M3, M4, and M5 were named GD2, GD3, GD4, and GD5. respectively. To measure receptiveness, a sensory test was conducted using a 7 point category scale. The test concentrated on flavor, taste, color, agreeability, aftertaste, and overall acceptability: the panel consisted of 15 subjects According to the results, GD4 had the best flavor, color and agreeability. The samples with the most preferred taste and aftertaste were GD4 and GD5. Between GD4 and GD5, there were no noticeable differences in taste, aftertaste, or overall acceptability, but differences in color and agreeability did exist. Thus, GD4 proved to be the most favorable product. To determine the best complementing vegetables for GD4 yam(VE1), broccoli sprouts(VE2), mustard leaves(VE3)，beet leaves(VE4)，cucumber(VE5), and lettuce(VE6) were selected as samples, and a sensory test was conducted. Each vegetable has its own peculiarities. According to the results, VE2 had the nicest vegetable fragrance recording the highest mean value. The vegetable with the most preferred taste, aftertaste, and agreeability were VE2 and VE6. VE1 and VE6 had the nicest color and contained the brightest color as well. The highest overall acceptability was awarded to VE2 and VE6 and there was no remarkable difference between them at a level of 0.05. In conclusion, VE2 and VE6 were the best complementing vegetables with grape seed oil dressing. However, to commercialize such a dressing, many follow-up studies must be conducted.
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KEYWORD
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Grape seed oil, preference, dressing, mirepoix au maigre' vinaigrette
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