Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Aronia (Aronia melanocarpa) Juice added Yogurt Dressing

아로니아즙 첨가량에 따른 요구르트 드레싱의 품질특성

  • 박기봉 (문경대학교 호텔조리과) ;
  • 권순용 (세종대학교 조리외식경영학과) ;
  • 문정희 (세종대학교 조리외식경영학과)
  • Received : 2015.09.16
  • Accepted : 2015.12.02
  • Published : 2015.12.31
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Abstract

This study sought to determine the physicochemical and sensory qualities of yogurt dressing prepared with different levels Aronia juice(0, 10, 20, 30, and 40%). As the amount of added Aronia juice increased, malic acid, acetic acid, and citric acid contents increased, although tartaric acid and lactic acid contents decreased. The viscosity of the control group(4,296.67 cP) was higher than those of the other groups(1,466.67~3,496.67 cP). The pH of the yogurt dressing containing 10% Aronia juice(3.83) was higher than those of the other groups(3.59~3.74). The sweetness of the yogurt dressing containing 10% Aronia juice($5.17^{\circ}Brix$) was higher than the other groups($2.47{\sim}3.47^{\circ}Brix$). Lightness decreased significantly, whereas a value and b value increased significantly with added levels of Aronia juice. DPPH radical scavenging activity of the control group was 7.42%, whereas those of the yogurt dressing samples with Aronia juice ranged from 26.30-69.86%. The sensory property results showed that the 20% Aronia juice added yogurt dressing group had the highest value in terms of color, thickness, taste, mouth feel, and overall acceptability. Overall, the results of this study indicates that the yogurt dressing containing 20% Aronia juice was the most preferred among the groups.

본 연구는 아로니아를 이용한 건강 기능성 요구르트 드레싱을 개발하기 위해 아로니아즙을 각각 10~40%를 첨가하여 요구르트 드레싱을 제조한 다음, 이화학적 및 관능적 특성을 평가하여 새로운 드레싱 개발 가능성을 살펴보았다. 아로니아즙 첨가량에 따른 요구르트 드레싱의 유기산 함량 분석 결과, 아로니아즙을 첨가할수록 Malic acid, Acetic acid, Citric acid 등이 증가하고, Tartaric acid와 Lactic acid는 감소하였다. 점도는 대조군(4,296.67 cP)이 아로니아즙 첨가군(1,466.67~3,496.67 cP)보다 높게 나타났다. pH는 아로니아즙 10% 첨가군(3.83)이 다른 첨가군(3.59~3.74)보다 높게 나타났다. 당도는 아로니아즙 10% 첨가군($5.17^{\circ}Brix$)이 다른 첨가군($2.47{\sim}3.47^{\circ}Brix$)보다 높게 나타났다. 색도는 첨가량이 증가할수록 명도 L값은 감소하였고, 적색도 a값과 황색도 b값은 증가하는 경향을 보였다. DPPH radical 소거활성 측정 결과, 대조군이 7.42%이었으며, 아로니아즙 첨가군이 26.30~69.86%로 높게 나타났다. 관능검사 결과 색, 걸쭉한 정도, 맛, 입안에서의 느낌, 전체적인 기호도 등에서 아로니아즙 20% 첨가군이 가장 높게 평가되었다. 이상의 결과로부터 아로니아즙 첨가 요구르트 드레싱 제조 시 아로니아즙 첨가량은 20%가 가장 적합할 것으로 판단된다.

Keywords

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