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Sensory Characteristics of Dressing made with gugija(Lycium chinense)  

Yang, Jung-Su (Dept. of Academy of Coexistence, CJ Foodville)
Kim, Hyun-Ah (Dept. of Culinary Arts & Hotel Food Service, Major in Culinary Arts, Yeonsung University)
Song, Chung-Rak (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University)
Publication Information
Culinary science and hospitality research / v.21, no.5, 2015 , pp. 59-71 More about this Journal
Abstract
Considering sensory characteristics Herbal mayonnaise, Herbal yoghurt and Herbal italia dressing with extracts of gugija(Lycium chinense) as additives, this study attempts to develop dressing that meets preference of people of Korea through sensory characteristics. The test results of moisture, pH, color, viscosity and sensory testing dressings with 10%, 15% and 20% extracts of gugija(Lycium chinense) as follow; Moisture contents increase in proportion to addition of the extracts of gugija(Lycium chinense). Sugar contents decrease in proportion to addition of the extracts of gugija(Lycium chinense). Also pH values of dressings increase with addition of gugija(Lycium chinense) extracts. Lower Hunter L values are observed from the dressings with the extracts of gugija(Lycium chinense) than control groups. Higher Hunter a values are observed from the dressing with gugija(Lycium chinense) extracts, whereas lower Hunter b values are observed from the dressings with gugija(Lycium chinense) extracts. The lower viscosity values are observed with addition of the extracts of gugija(Lycium chinense)s than control groups. For mayonnaise dressing, ML3 with 20% gugija(Lycium chinense) extract(MC1) mark highest overall preference. For yoghurt dressing, YL3 with 20% gugija(Lycium chinense) extract show highest overall preference. For Italian dressing, IL3 with 20% gugija(Lycium chinense) extract impart highest Overall preference. According to the results of this study, the dressings with the extracts of gugija(Lycium chinense) are preferred in color, flavor, taste and overall preference to control groups. This study might provide significant data for developing dressings with herbal medicine match with dishes to meet the needs for health of our contemporaries.
Keywords
gugija(Lycium chinense); herbal dressing; sensory characteristics; moisture; color; viscosity;
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Times Cited By KSCI : 8  (Citation Analysis)
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