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Lee, Jeong-Ae
- Culinary science and hospitality research
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- v.18 no.2
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- pp.216-227
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- 2012
In this study, mulberry fruit juice was added with a salad dressing to compare and analyze the effect of different amounts of mulberry fruit juice(0, 10, 20, and 30%) and different breeds($Cheongilppong$ $and$ $Gwasang$ $2$) on the physicochemical qualities of salad dressing. As incresing of mulberry fruit juice added to, pH of the dressing decrease. Among the examined groups, $Gwasang$ $2$ were better than the others. Viscosity and sweetness of the dressing increased by the amount of mulberry fruit juice were added. DPPH radical scavenging activity of the control group was 15.60% while mulberry fruit juice salad dressing ranged from 19.73-50.83%. DPPH radical scavenging activity of $Gwasang$ $2$ group were higher than that of $Cheongilppong$ group. Color L and b value decreased as the amount of mulberry fruit juice added more, too value increase. The sensory property results showed that the salad dressing with 30% mulberry fruit juice was rated best. It was also preferred most. These results suggest 30% of mulberry fruit juice with $Gwasang$ $2$ are the best substitution ratio for salad dressing.
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