Culinary science and hospitality research (한국조리학회지)
- Volume 19 Issue 2
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- Pages.167-175
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- 2013
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
Quality Characteristics of Ginger Salad Dressing
생강을 이용한 샐러드드레싱 제조의 품질 특성
- Jung, Hyeon-A (Dept. of Herbal Cuisine and Nutrition, Daegu Haany University) ;
- Park, Suk-Hyeon (Dept. of Herbal Cuisine and Nutrition, Daegu Haany University) ;
- Kim, An-Na (Dept. of Culinary Science and Food Service Management, Kyung hee University)
- Received : 2012.10.30
- Accepted : 2013.03.16
- Published : 2013.03.31
Abstract
To manufacture salad dressing with ginger, dressing with 0%, 3%, 6%, 9%, and 12% ginger added were prepared and tested for quality. The salad dressing products were evaluated for pH, acidity, chromaticity, salinity, sugar content, sensory test during storage up to 21 days at
본 연구는 생강 첨가량 0, 3, 6, 9, 12%를 첨가한 샐러드 드레싱의 품질 특성에 미치는 영향을 보기 위해
Keywords