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KMID : 1011620080240010092
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 1 p.92 ~ p.98
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Antioxidant Activity and Quality Characteristics of Soypaste Salad Dressing Stored at Two Different Temperatures
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Sim Hyun-Jung
Son Chan-Wok
Kim Min-Hee
Kim Mi-Yeon
Kang Eun-Young
Lee Kun-Jong
Lee Jeung-Hee
Kim Mee-Ree
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Abstract
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In this study, salad dressing was prepared with added soypaste and its quality characteristics were evaluated. In terms of nutrient composition, the soypaste dressing contained higher levels of protein, minerals, and vitamins, and fewer calories, as compared to commercial mayonnaise. In addition, sensory evaluations revealed that the soypaste dressing received higher scores for flavor, taste, viscosity, and over-all preference than the commercial mayonnaise. The viscosity and emulsion stability of the freshly made soypaste salad dressing were 2,400 cP and 80%, respectively. And during 8 weeks of storage at 5°C, the viscosity and emulsion stability values remained similar to those of freshly made dressing. With prolonged storage time, the Hunter's color b-value slightly increased, whereas the L- and a-values slightly decreased. In terms of antioxidant activity, DPPH radical scavenging activity and lipid peroxidation inhibition were 2- to 3-fold higher in the soypaste salad dressing as compared to the commercial mayonnaise. And the soypaste dressing's antioxidant activity increased according to the storage temperature and time. Total microbial numbers increased to 6.2 log CFU/mL in the soypaste dressing, but E. coli was not detected. Overall, the results suggest that soypaste salad dressing could be introduced as a commercial product.
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KEYWORD
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Soypaste, salad dressing, antioxidant activity, quality
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