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KMID : 1011620100260050537
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 5 p.537 ~ p.544
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Quality Characteristics of Salad Dressing Prepared with Mulberry Fruit Powder
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이영주:Lee Young-Ju
류홍수:Ryu Hong-Soo/전순실:Chun Soon-Sil
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Abstract
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This study was conducted to find an efficient use for mulberry fruit powder (MFP). MFP was added to salad dressing products at concentrations of 0.25, 0.5, 0.75, 1%, and pH, total acidity, viscosity, color, and emulsion stability were measured and sensory evaluation was conducted. There were no significant differences among salad dressing samples regarding pH, total acidity and moisture content. Salad dressing made with 0.5% MFP showed significantly higher viscosity during storage and made the most stable emulsion. For color, the control sample had the highest L and b values, and these values decreased significantly as the amount of MFP in the sample increased. The control salad dressing had the lowest a value of -3.26, and this value increased significantly as the amount of MFP in the sample increased. Sensory evaluation of salad dressing was performed by a trained consumer panel. The flavor intensity increased as the amount of MFP increased in the salad dressing samples. Sweetness was rated significantly higher as the amount of MFP increased in the samples. The control sample had the lowest sourness and off-flavor, but there was no significant difference compared to the samples containing MFP.
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KEYWORD
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salad dressing, mulberry fruit powder, stability of emulsification, sensory evaluation
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