|
KMID : 1011620170330030300
|
|
Korean Journal of Food and Cookey Science
2017 Volume.33 No. 3 p.300 ~ p.306
|
|
|
Preparation and Physicochemical Characterization of Sea Tangle Vinegar for Utilization as Vinegar-Based Salad Dressing
|
|
Han A-Reum
Surh Jeong-Hee
|
|
|
Abstract
|
|
|
Purpose: This study aimed to prepare sea tangle vinegar and test its applicability as a vinegar-based functional salad dressing in terms of physicochemical properties.
Methods: Sea tangle vinegar was prepared by mixing sea tangle with sugar and vinegar and fermenting the mixture at room temperature for 3 months. The resulting sea tangle vinegar was examined for its physicochemical properties and antioxidant activity with brewed vinegar and persimmon vinegar as controls.
Results: The sea tangle vinegar showed significantly higher viscosity than control vinegars, and shear thinning behavior that is typical for salad dressing containing polymers. In addition, storage modulus (G′) of sea tangle vinegar was relatively high in dynamic viscosity measurement while that of control vinegars remained negligible. Together with the high soluble solids content of sea tangle vinegar, rheological behavior indicates that sea tangle vinegar had soluble polysaccharides extracted from sea tangle, consequently leading to an increase in viscosity. Titratable acidity (TA)and pH were 2.52% and 3.58, respectively, which satisfies the TA and pH requirements for microbiological safety of a salad dressing. Absorbance at 285 nm and Folin Ciocalteu’s reagent method revealed that sea tangle vinegar contained antioxidative phenolic compounds.
Conclusion: This study demonstrates that sea tangle vinegar could be potentially developed as a vinegar-based functional salad dressing when combined with sensory evaluation in the future.
|
|
|
KEYWORD
|
|
|
sea tangle, vinegar, salad dressing, shear thinning, antioxidant activity
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|