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KMID : 1011620120280050531
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 5 p.531 ~ p.540
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The Quality Characteristics and Antioxidant Activity of Extracts of Schisandra chinensis Baillon Salad Dressing Prepared with Yam Juice and Mulberry
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김형돈:Kim Hyung-Don
임수빈:Yim Su-Bin/오혜림:Oh Hye-Lim/전혜련:Jeon Hye-Lyun/김초롱:Kim Cho-Rong/김나연:Kim Na-Yeon/홍윤표:Hong Yoon-Pyo/이지현:Lee Ji-Hyun/김미리:Kim Mee-Ree
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Abstract
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In this study, the effect of yam juice on the quality characteristics of the salad dressing was evaluated. Salad dressings were prepared with the salad dressing base (plain yogurt:mayonnaise:fresh cream=8:1:1), mulberry, omija for acidity, and yam for viscosity in the ratios of 4:4:6:1 and 4:4:6:3. Fresh yam juice was added at the level of 0, 7, and 18% of the salad dressing. As the concentration of the yam juice increased, the salad dressing increased in pH and decreased in acidity. The Hunter color L (lightness), b (yellowness) and a (redness) values of the salad dressing decreased as the amount of yam juice increased. The viscosity increased with the amount of yam juice. The total phenol content also increased with the amount of added yam juice. The antioxidant activities such as DPPH and hydroxyl radical activity of the mulberry salad dressing increased as the amount of yam juice was increased. The sensory preference test results showed that the salad dressings with added yam juice had higher scores in the color, flavor, taste and texture in comparison to the control. In the overall preference, the 7% yam juice added salad dressing had the highest score among the treatments. From these results, it was suggested that the salad dressing with the added mulberry, omija for acidity, and yam juice for viscosity was a functional salad dressing with high antioxidant activity.
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KEYWORD
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mulberry salad dressing, yam, quality characteristics, antioxidant activity
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