한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제36권6호
  • /
  • Pages.471-478
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  • 2023
  • /
  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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돼지감자분말을 첨가한 샐러드 드레싱의 품질 특성 및 항산화 활성

Quality Characteristics and Antioxidant Activity of Salad Dressing Added with Jerusalem Artichoke (Helianthus tuberosus L.) Powder

  • 김지영 (대구과학대학교 식품영양조리학부) ;
  • 김정미 (대구과학대학교 식품영양조리학부)
  • Ji Young Kim (Division of Food & Nutrition and Cook, Taegu Science University) ;
  • Jung Mi Kim (Division of Food & Nutrition and Cook, Taegu Science University)
  • 투고 : 2023.09.25
  • 심사 : 2023.11.08
  • 발행 : 2023.12.31
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초록

This study investigated the quality characteristics and antioxidant activities of salad dressing prepared with Jerusalem artichoke powder (0%, 4%, 8%, and 12%). The pH, soluble solid content, and viscosity increased as the content of Jerusalem artichoke powder increased. The titratable acidity showed no significant differences between samples. The lightness values decreased, while the redness and yellowness values increased with increasing amounts of Jerusalem artichoke powder. The total polyphenol content ranged from 52.00-69.64 ㎍ GAE/g, and increased with the increase in Jerusalem artichoke powder levels. The antioxidant activities measured via DPPH and ABTS radical scavenging activity and reducing power also increased with increasing Jerusalem artichoke powder, at a higher rate than in the control. These results suggest that it is beneficial to add Jerusalem artichoke powder when in salad dressing.

키워드

참고문헌

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