동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제21권5호
  • /
  • Pages.669-676
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  • 2011
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  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

표고버섯을 이용한 샐러드 드레싱 제조의 품질 특성

Quality Characteristics of Oak Mushroom Salad Dressing

  • 정현아 (대구한의대학교 한방식품조리영양학부) ;
  • 김안나 (대구한의대학교 한방식품조리영양학부)
  • Jung, Hyeon-A (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Kim, An-Na (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
  • 투고 : 2011.06.21
  • 심사 : 2011.10.17
  • 발행 : 2011.10.31
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초록

This study was conducted to develop a novel salad dressing composite recipe composed of natural seasoning containing dried oak mushroom (Lentirus edodes). Dried oak mushroom (Lentirus edodes) has a better flavor and more nutrients than fresh oak mushroom since vitamins are activated during the drying process. To manufacture salad dressing with Lentirus edodes, dressing with 0%, 3%, 6%, 9%, and 12% added L. edodes were prepared and tested for quality. The pH of the dressing decreased with added L. edodes content, whereas acidity increased but decreased again in the 9% dressing. The L value decreased with added L. edodes content, whereas the a and b values increased but decreased again in the 9% dressing. Sugar content increased with added L. edodes. Rradish strength increased with added oak mushroom. Brittleness and chewiness decreased in the lower percentage dressing, increased in the 9% dressing, but decreased again in the 12% dressing. According to the sensory evaluation results, the highest overall acceptability was 3.3, in the 6% dressing compared to the control group.

키워드

참고문헌

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