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Antioxidant Activity and Quality Characteristics of Soypaste Salad Dressing Stored at Two Different Temperatures  

Shim, Hyun-Jung (Department of Food and Nutrition, Chungnam National University)
Shon, Chan-Wok (Department of Food and Nutrition, Chungnam National University)
Kim, Min-Hee (Department of Food and Nutrition, Chungnam National University)
Kim, Mi-Yeon (Department of Food and Nutrition, Chungnam National University)
Kang, Eun-Young (Department of Food and Nutrition, Chungnam National University)
Lee, Kun-Jong (Department of Food and Nutrition, Chungnam National University)
Lee, Jeung-Hee (Department of Food and Nutrition, Chungnam National University)
Kim, Mee-Ree (Department of Food and Nutrition, Chungnam National University)
Publication Information
Korean journal of food and cookery science / v.24, no.1, 2008 , pp. 92-98 More about this Journal
Abstract
In this study, salad dressing was prepared with added soypaste and its quality characteristics were evaluated. In terms of nutrient composition, the soypaste dressing contained higher levels of protein, minerals, and vitamins, and fewer calories, as compared to commercial mayonnaise. In addition, sensory evaluations revealed that the soypaste dressing received higher scores for flavor, taste, viscosity, and over-all preference than the commercial mayonnaise. The viscosity and emulsion stability of the freshly made soypaste salad dressing were 2,400 cP and 80%, respectively. And during 8 weeks of storage at $5^{\circ}C$, the viscosity and emulsion stability values remained similar to those of freshly made dressing. With prolonged storage time, the Hunter's color b-value slightly increased, whereas the L- and a-values slightly decreased. In terms of antioxidant activity, DPPH radical scavenging activity and lipid peroxidation inhibition were 2- to 3-fold higher in the soypaste salad dressing as compared to the commercial mayonnaise. And the soypaste dressing's antioxidant activity increased according to the storage temperature and time. Total microbial numbers increased to 6.2 log CFU/mL in the soypaste dressing, but E. coli was not detected. Overall, the results suggest that soypaste salad dressing could be introduced as a commercial product.
Keywords
Soypaste; salad dressing; antioxidant activity; quality;
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Times Cited By KSCI : 4  (Citation Analysis)
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