• Title/Summary/Keyword: fruit-dressing

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Quality Characteristics of Salad Dressing Added with Mulberry Fruit Juice from Different Breeds (품종을 달리한 오디즙 첨가 샐러드 드레싱의 품질특성)

  • 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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Quality Characteristics of Salad Dressing Prepared with Mulberry Fruit Powder (오디분말을 첨가한 샐러드드레싱의 품질특성)

  • Lee, Young-Ju;Ryu, Hong-Soo;Chun, Soon-Sil
    • Korean journal of food and cookery science
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    • v.26 no.5
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    • pp.537-544
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    • 2010
  • This study was conducted to find an efficient use for mulberry fruit powder (MFP). MFP was added to salad dressing products at concentrations of 0.25, 0.5, 0.75, 1%, and pH, total acidity, viscosity, color, and emulsion stability were measured and sensory evaluation was conducted. There were no significant differences among salad dressing samples regarding pH, total acidity and moisture content. Salad dressing made with 0.5% MFP showed significantly higher viscosity during storage and made the most stable emulsion. For color, the control sample had the highest L and b values, and these values decreased significantly as the amount of MFP in the sample increased. The control salad dressing had the lowest a value of -3.26, and this value increased significantly as the amount of MFP in the sample increased. Sensory evaluation of salad dressing was performed by a trained consumer panel. The flavor intensity increased as the amount of MFP increased in the salad dressing samples. Sweetness was rated significantly higher as the amount of MFP increased in the samples. The control sample had the lowest sourness and off-flavor, but there was no significant difference compared to the samples containing MFP.

Quality characteristics and antioxidant activity of fruit dressing using lentil (Lens culinaris Med. cv, Silvina) legume

  • Son, Jin Hwan;Kim, Il Doo;Kim, Hye Ryun;Jeong, Rae Kyo;Kim, Bo Ra;Park, Yong Sung;Do, Hyeon Min;Mun, Ji Hye
    • Proceedings of the Korean Society of Crop Science Conference
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    • 2017.06a
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    • pp.275-275
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    • 2017
  • Dressing is a seasoned mixture usually used as a stuffing in food. Quality characteristics and antioxidant activity of fruit dressing using lentil legume were investigated. The four groups were divided into D-1(fruit dressing purchased from the local market in Deagu, Korea), D-2 (grapefruit-sugaring dressing prepared with grapefruit sugaring and lentil legume paste), D-3 (vinegar dressing purchased from the local market in Deagu, Korea), D-4 (pineapple-vinegar dressing prepared with pineapple vinegar and lentil legume paste), and then they were analyzed with regard to general compositions, Hunter's color value, mineral and free amino acid content and antioxidant activities. The pH and titratable acidity in all samples ranged from 2.9 to 4.6 and from 0.6 to 1.2%, respectively. The crude protein content were 2.29% for D-2 dressing and 4.03 for D-4 sample, while were not detected D-1 and D-3 samples. In case of Hunter's value, The ' L'and 'a' values of all samples ranged from 45.98 to 56.54 and from -1.59 to 3.30, respectively. The D-4 sample exhibited the higher levels of Ca (215.40 mg/kg), K (1,105.83 mg/kg), Mg (233.63 mg/kg) and Fe (13.78 mg/kg). The levels of heavy metals (As, Pb, Cd and Hg) in all samples were not detected. The contents of total amino acid in D-3 and D-4 samples were 8.269 and 3.419 mg/mL, respectively. The highest contents of total phenols($191.13{\mu}g\;GAE/mL$) and DPPH radical scavenging activity(93.69%, Inhibition) were observed in D-4 sample.

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Quality Characteristics of Fruits Dressing (과일을 이용한 드레싱의 품질특성)

  • 김미향;이연정;김동석;김덕한
    • Korean journal of food and cookery science
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    • v.19 no.2
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    • pp.165-173
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    • 2003
  • This study was carried out to develop a better fruit-dressing than previous mayonnaise in terms of calories, salt content and color, using kiwis, oranges, strawberries, and apples. This study was aimed to identify the perception, physico-chemical and sensory characteristics of the 4-kinds of fruits dressing. The results were as follows: The perception of the fruit dressings received the highest score (3.90) for 'It's convenience foods'. The misture in the dressings ranged from 49.3 to 59.4%, and was highest in apple dressing, followed by the kiwi, strawberry, and orange dressings, in that order. The crude ash for the dressings ranged from 0.8 to 1.4%, and was highest in the orange dressing. The L value was highest in the apple dressing, the a(-) value in the kiwi dressing, the a(+) value in the strawberry dressing and the b value in the orange dressing. The Ca/ P ratio was about 1.17 : 1. The results of mineral contents analyses were also examined. The calcium, magnesium and potassium levels were highest in the orange dressing. The mineral contents of fruit dressings were 6.7 to 20.4mg/100g for calcium, 6.5 to 20.5mg/100g for magnesium and 67.2 to 182.6mg/100g for potassium. The sodium content of the fruit dressings were lower than in the previous mayonnaise, especially for the kiwi-dressing, which was 30% that in the mayonnaise. As a result of the sensory evaluations of the 4-kinds of fruits dressing, the kiwi dressing received the highest scores (3.50) of all the fruit-dressings in relation to the taste and palatability. Fruit are good for producing dressings that are low in calories and salt, with kiwi dressing proving to be the best of those fruits tested.

A Study on Consumer′s Preference and Use Patterns of Salad Dressing (샐러드 드레싱에 대한 소비자의 기호도와 이용 실태 조사 연구 - 대구지역을 중심으로 -)

  • 김미향;이수진;김향희
    • Journal of the East Asian Society of Dietary Life
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    • v.11 no.5
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    • pp.345-355
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    • 2001
  • This study was conducted to evaluate the consumers' preferences and perceptions on the salad and its dressings, via a total of 401 subjects in the Taegu area on the basis of 5-point Likert scale. Anthropometric data included the total subjects consisted of 66 females and 335 males: categorized by age, 20's (103), 30's (135). 40's (83), over 50's (80), The average size of family was 4.2 persons. According to BMI, 64.8% of the subjects belonged to the normal group. The age group that liked salad most was the 20's group, which was also the group that ate salad most frequently. The salad was perceived as food item which is convenient to eat(3.83), healthy(3.63), easy to prepare(3.73) and delicious(3.61) but rarely as a expensive item(2.44). The ingredients, used for salad preparation included fruits and vegetables(3.19) such as tomato and cucumber. Among the salad dressings, the fruit dressing was preferred the most(4.59), while the mayonnaise the least(3.59). The mayonnaise was perceived as an item with highest calories(4.1), and hardly perceived as a luxury item(2.78). The preference for the fruits dressing was highly correlated with the degree of education(p<0.05), age(p<0.001) and BMI(p<0.001). The higher the degree of education, the lower the level of age group, and the lower the BMI, the higher preference for the fruit salad dressing was demonstrated.

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Quality and Sensory Characteristics of Cashew Dressing Added with Paprika Juice (파프리카즙을 첨가한 캐슈드레싱의 품질 및 관능특성)

  • Choi, Soon-Nam;Chung, Nam-Yong
    • Journal of the Korean Dietetic Association
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    • v.21 no.1
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    • pp.1-10
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    • 2015
  • The aim of this study was to determine the optimal amount of paprika juice added to cashew dressing. This study presents fundamental data on the quality and sensory characteristics of cashew dressings added with paprika juice (addition of 20%, 40% yellow, red and green paprika juice instead of water). The pH of cashew dressing added with paprika juice was 4.61~4.80, whereas that of control was 4.35. The viscosity of cashew dressing added with paprika juice was 34,130.5~36,515.3 cp while that of control was 26,558.8 cp. L value of control (73.83) was higher than those of other groups (65.45~72.23), and a value of dressing added with red paprika juice (9.81~10.42) was higher than those of other groups. Preference of cashew dressings added with paprika juice and foods was evaluated. The sweet, sour, and savory tastes showed no significant differences between control and cashew dressings added with paprika juice. Preference of color of cashew dressing with green paprika juice was higher than those of other groups, and the preference of cashew dressing added with yellow paprika juice 20% (Y20) was higher than those of other groups. The Y20 sample received the highest score in sensory evaluation. In the sensory evaluation for food and dressing (Y20), chicken cutlets and fruit salad received higher scores than other foods. It is expected that cashew added with paprika juice will be utilized as a healthy dressing.

Application Effect of Organic Fertilizer and Chemical Fertilizer on the Watermelon Growth and Soil Chemical Properties in Greenhouse (유기질비료와 화학비료의 시용수준에 따른 시설수박 생육과 토양화학성의 변화)

  • Uhm, Mi-Jeong;Noh, Jae-Jong;Chon, Hyong-Gwon;Kwon, Sung-Whan;Song, Young-Ju
    • Korean Journal of Environmental Agriculture
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    • v.31 no.1
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    • pp.1-8
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    • 2012
  • BACKGROUND: Organic fertilizers in watermelon cultivation are widely used to supply nutrient and organic matter. This study was conducted to investigate the effects of application rate of organic fertilizer on the watermelon growth and soil chemical properties in greenhouse METHODS AND RESULTS: The organic fertilizers used in this experiment were mixed expeller cake (MEC) and mixed organic fertilizer (MOF). The treatments were conducted with 4 levels (1.0 N, 0.7 N, 0.5 N and 0.3 N) on the basis of soil testing nitrogen fertilization (STNF) using MEC or MOF as the basal dressing, and using chemical fertilizers (CF) as the additional dressing on the rest of STNF. These fertilizations were compared to CF 1.0 N (0.3 N as the basal and 0.7 N as the additional dressing) and non fertilization (NF). The leaf area of watermelon in treatment 0.5 N and 0.3 N using MEC or MOF was similar to CF treatment. The absorbed nutrient amounts by leaf, weight and sugar contents of fruit in the 0.5 N and 0.3 N treatments were higher than other treatments. In 0.5 N and 0.3 N treatments using MEC or MOF on the basis of STNF, soil chemical properties such as electrical conductivity (EC), available $P_2O_5$ and exchangeable K concentrations after experiment showed tendency to decreasing or similar level before experiment. CONCLUSION(s): These results suggest that the MEC or MOF application as the basal dressing at the 30~50% level of STNF and CF application as the additional dressing on the rest of STNF be best to maintain adequate nutrient of soil and to increase marketable yield for watermelon.

The Effects of Fertilizer Application Level and Top-dressing Method on the Yield Component and Fruit Yield of Lycium chinense MILL (시비량과 분시방법이 포기자의 수량형질에 미치는 영향)

  • 서관석;이주열;김소연;김준기;한규흥
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.31 no.4
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    • pp.465-469
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    • 1986
  • This study was conducted to investigate the proper fertilizer application level and top-dressing method of Lycium chinense MILL in 1984 and 1985. The results obtained were summerized as follows; Stem length was 4cm longer, leaf area was 45-490$\textrm{cm}^2$ larger, dry matter weight per plant was 1.6-5g heavier and average yield of dry fruit of two years was higher as 183kg per l0a in double amount of potassium( 14kg/l0a) application than in standard level of potassium(7kg/l0a). Highly positive correlation was found between absorption amount of inorganic elements of phosporus(l%), nitrogen, potassium(5%) and dry matter weight. Proper fertilizer application level was 13.8kg(N), 14.2kg(P) and 14.3kg(K) per l0a. Dry fruit yield of top-dress-ing plot was 20% heigher than that of basal dressing plot through increase of leaf area per plant and dry matter weight per plant.

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Processing and quality characteristics of salad dressing using jujube puree (대추를 첨가한 드레싱의 제조 및 품질특성)

  • Namgung, Ran;Park, Sang-Ah;An, So-Jeong;Lee, Young-Hyeon;Kim, Han-Soo;Lee, Young-Guen;Seong, Jong-Hwan;Chung, Hun-Sik
    • Food Science and Preservation
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    • v.21 no.2
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    • pp.187-192
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    • 2014
  • This study was conducted to develop a salad dressing using jujube (Zizyphus jujuba Miller) puree and to evaluate the processing and quality characteristics of the salad dressing containing various amounts (0, 10, 20, 30, 40, and 50%) of jujube puree. Jujube puree was prepared by crushing peeled, deseeded and steamed fruit flesh. The dressing ingredients (jujube flesh puree, soy sauce, vinegar, oligosaccharide, olive oil, and water) were mixed, homogenized, and packaged in glass bottles. The quality characteristics (color property, total titratable acidity, soluble solids, viscosity, phenolic compound content, antioxidant activity, and sensory acceptability) of the dressing were analyzed. The lightness ($L^*$) and redness ($a^*$) of the dressing tended to increase as the amount of the jujube puree increased whereas the hue angle ($h^{\circ}$) decreased. The total titratable acidity, soluble solids, viscosity, phenolic compound content, and antioxidant activity of the dressing increased with the addition of more jujube puree. The sensory acceptability (color, smell, taste, texture, and overall acceptability) were significantly higher in the dressing added with 30% added jujube puree than in the other samples. The results show that jujube flesh puree (approximately 30%) can be utilized as an additive for preparing a dressing with simultaneously high antioxidant activity and acceptability.