한국조리학회지 (Culinary science and hospitality research)

  • 제20권4호
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  • Pages.1-13
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  • 2014
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
권호 표지

오디즙을 첨가한 요구르트 드레싱의 품질특성

Quality Characteristics of Yogurt Dressing Added with Mulberry Juice

  • 투고 : 2014.05.23
  • 심사 : 2014.08.10
  • 발행 : 2014.08.31
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초록

본 연구는 오디를 이용한 건강 기능성 요구르트 드레싱을 개발하기 위해 오디즙을 각각 10~40%를 첨가하여 요구르트 드레싱을 제조한 다음 이화학적 및 관능적 특성을 평가하여 새로운 드레싱 개발 가능성을 살펴보았다. 오디즙을 첨가한 요구르트 드레싱의 유기산 함량 분석 결과 오디즙을 첨가할수록 malic acid, acetic acid, citric acid 등이 증가하고 tartaric acid는 감소하였다. 점도는 대조군(5033.33 cP)이 오디즙 첨가군(3043.33~736.67 cP)보다 높게 나타났다. pH는 대조군(3.38)이 오디즙 첨가군(3.38~3.45)보다 낮게 나타났다. 당도는 대조군($15.80^{\circ}Brix$)이 오디즙 첨가군 ($16.30{\sim}16.83^{\circ}Brix$)보다 낮게 나타났다. 색도는 첨가량이 증가할수록 명도 L값은 감소하였고 적색도 a값과 황색도 b값은 증가하는 경향을 보였다. DPPH radical 소거활성 측정 결과 대조군이 8.61%였으며 오디즙 첨가군이 21.98~50.65%로 높게 나타났다. 관능검사 결과 색, 맛, 입안에서의 느낌, 전체적인 기호도 등에서 오디즙 20%첨가군이 가장 높게 평가되었다. 이상의 결과로부터 오디즙 첨가 요구르트 드레싱 제조시 오디즙 첨가량은 20%가 가장 적합하리라 사료되었다.

This study aims to determine the physicochemical and sensory qualities of yogurt dressing prepared with mulberry juice(0, 10, 20, 30 and 40%). As the amount of organic acid added with mulberry juice increased, malic acid, acetic acid and citric acid contents increased, while tartaric acid content decreased. The viscosity of the control group(5033.33 cP) was higher than that of the others(3043.33~736.67 cP). The pH of the control group(3.38) was lower than that of the others(3.38~3.45). The sweetness of the control group(15.80) was lower than that of the others(16.30~16.83). As for the colors, L value decreased significantly, whereas a value and b value increased significantly with more mulberry juice added. DPPH radical scavenging activity of the control group was 8.61%, whereas that of yogurt dressing samples with mulberry juice ranged from 21.98~50.65%. The sensory property results showed that yogurt dressing with 20% mulberry juice added group had the highest value in terms of color, taste, mouth feel and overall acceptability. Overall, the result of this study indicates that the yogurt dressing containing 20% of mulberry juice was most preferred among the groups.

키워드

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