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The Quality and Sensory Characteristics of Cashew Dressing  

Choi, Soon-Nam (Department of Food and Nutrition, Sahmyook University)
Chung, Nam-Yong (Department of Food and Nutrition, Sahmyook University)
Publication Information
Korean journal of food and cookery science / v.25, no.1, 2009 , pp. 39-44 More about this Journal
Abstract
This study was conducted to find an efficient use for cashew. It presents fundamental data on the quality and sensory characteristics of dressings made with cashews. The color L, a value of the dressing significantly decreased with increased storage time. Color b value and viscosity of the dressing significantly increased with storage time. The acceptance of cashew dressings and foods was evaluated. The C45-3 sample received the highest score for overall preference in a sensory evaluation of the dressing. The foods received a relatively high acceptance rating. Chicken and fish cutlets received higher scores than other food. It is anticipated that cashew will be utilized as a new raw material for healthy dressing.
Keywords
cashew; dressing; sensory characteristics; acceptance;
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Times Cited By KSCI : 13  (Citation Analysis)
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