• 한국조리학회지
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• 제23권7호
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• pp.20-30
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• 2017

This study was conducted for the optimization of ingredients in salad dressing using Hwangdo peach (Prunus persica L. Batsch). The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (olive oil 40~65%, peach puree 27~50%, vinegar 8~20%). The linear regression models for pH, viscosity and color value and the quadratic regression models for emulsion stability, all sensory evaluation of the products were proven to be valid by the F-test for the overall significance of the regression model at a 5% level. Viscosity and pH of the products increased as olive oil content. Color value, viscosity and pH of the products increased as peach puree content. pH, viscosity, redness, and yellowness of the products decreased as vinegar content. Sensory evaluation result of the products showed that general preference for the products were increasingly affected by the increases in contents then decreased as they exceeded the optimum levels. In consequence, according to result from the first stage of the experiment, the optimum ingredients ratios of the raw materials were set in olive oil 52.43%, peach puree 35.07%, and vinegar 13.91% for ingredients of apricot dressing. These results provided the possibility that peach can be applied to the preparation of a dressing, and thereby present baseline data for the development of new dressings. This is also presumed to meet demands of customers who are always in pursuit of new products.

• 한국융합학회논문지
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• 제13권3호
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• pp.345-352
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• 2022

복숭아의 부가가치를 높이고 과잉 생산된 복숭아를 활용하기 위해서는 다양한 형태로 복숭아 원료를 개발할 필요가 있다. 본 연구에서는 4종류 즙(생과원액, 냉장생즙, 중탕즙, 냉동퓨레)으로 제조한 4종류 전통발효식초의 특성을 비교·분석하여 식초 원료로서 즙의 활용가치를 알아보았다. 본 연구에서 제조한 4종류 발효식초의 당도(6.20~6.50°Brix), 총산도(5.25~5.61%), 산도pH(3.42~3.74) 및 초산 함량(48.81~54.29 mg/mL)은 기존 전통발효식초들과 유사하였다. 그러나 총페놀 및 플라보노이드 함량은 냉장생즙 및 중탕즙으로 제조한 식초가 월등히 높은 것으로 나타났다. 따라서 복숭아 전통발효식초를 제조하기 위한 원료로 중탕즙 및 냉장생즙이 매우 적합하며, 특히 페놀 및 플라보노이드 함량이 높은 중탕즙은 고부가가치 기능성 식품 소재로도 활용 가능함을 확인하였다. 본 연구결과는 고부가가치 복숭아 원료를 개발하는데 중요한 지침이 될 것으로 사료된다.