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KMID : 1011620090250010039
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 1 p.39 ~ p.44
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The Quality and Sensory Characteristics of Cashew Dressing
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최순남:Choi Soon-Nam
정남용:Chung Nam-Yong
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Abstract
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This study was conducted to find an efficient use for cashew. It presents fundamental data on the quality and sensory characteristics of dressings made with cashews. The color L, a value of the dressing significantly decreased with increased storage time. Color b value and viscosity of the dressing significantly increased with storage time. The acceptance of cashew dressings and foods was evaluated. The C45-3 sample received the highest score for overall preference in a sensory evaluation of the dressing. The foods received a relatively high acceptance rating. Chicken and fish cutlets received higher scores than other food. It is anticipated that cashew will be utilized as a new raw material for healthy dressing.
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KEYWORD
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cashew, dressing, sensory characteristics, acceptance
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