• Culinary science and hospitality research
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• v.8 no.3
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• pp.295-308
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• 2002

The effect of vinegar concentration (＋30%, 0% and -30%) on the emulsion stability of mayonnaise dressing was studied by the measurement of theological test and sensory evaluation. The emulsion stability of mayonnaise dressing increased with increase in vinegar concentration. The results of steady shear theological test indicated that C sample of the highest vinegar concentration (＋30%) exhibited higher emulsion stability than other samples. The dynamic shear datas were similar to steady shear theological data. The mayonnaise dressing samples showed time dependence, which was quantitatively described by the Weltman model. Parameters A and B indicated that the structure of C sample exhibited more stable than that of A (-30%) and B (0%) samples. The amount of oil separation was less than that of A and B samples. The results of sensory evaluation were similar to those of theological and emulsion tests.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.123-135
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• 2003

This study was conducted to present the fundamental data on physicochemical properties and sensory evaluation of salad dressing by chicken foot gelatin. Preliminary experiments were performed for conforming the concentration of gelatin powder to make the gelatin solution. Gelatin solution of 2% including agar of 0.5% was fixed for using the followed experiments. Sensory evalution was conducted to compare the organoleptic acceptance of dressing manufactured with the difference of the concentration of additives, seasoning soybean sauce, mayonnaise, and sesame powder. Gelatin-dressing prepared with seasoning soybean sauce of 10% appeared the most acceptance. In mustard mayonnaise dressing made with gelatin solution, 10% of mayonnaise added was good in low concentration. Sesame dressing prepared with gelatin solution by adding sesame powder of 30 g was excellent. Shear stresses to shear rates of dressing were tested at 45$^{\circ}C$. Viscosity of soybean sauce dressing decreased following to increase of the content. However, mustard mayonnaise and sesame dressing appeared the opposite results. Viscosities of the dressings statistically increased by the increase of the concentration of the addition of gelatin powder. The decrease of turbidity was observed in mayonnaise dressing and in sesame dressing. Color difference values of all dressings did not appear any differences. At sensory test to the dressings prepared with gelatin solution of the different concentration of 1, 2 and 4 % of gelatin powder, dressings with 2%(4 g) of gelatin appeared the highest score in overall acceptance in all samples. In this study conducted to efficiently use a waste product of chicken house, chicken foot, the use of the chicken foot is expected as a new raw material for producing collagen and gelatin, protein source widely increasing in the field of food and bioindustries.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.92-98
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• 2008

In this study, salad dressing was prepared with added soypaste and its quality characteristics were evaluated. In terms of nutrient composition, the soypaste dressing contained higher levels of protein, minerals, and vitamins, and fewer calories, as compared to commercial mayonnaise. In addition, sensory evaluations revealed that the soypaste dressing received higher scores for flavor, taste, viscosity, and over-all preference than the commercial mayonnaise. The viscosity and emulsion stability of the freshly made soypaste salad dressing were 2,400 cP and 80%, respectively. And during 8 weeks of storage at $5^{\circ}C$, the viscosity and emulsion stability values remained similar to those of freshly made dressing. With prolonged storage time, the Hunter's color b-value slightly increased, whereas the L- and a-values slightly decreased. In terms of antioxidant activity, DPPH radical scavenging activity and lipid peroxidation inhibition were 2- to 3-fold higher in the soypaste salad dressing as compared to the commercial mayonnaise. And the soypaste dressing's antioxidant activity increased according to the storage temperature and time. Total microbial numbers increased to 6.2 log CFU/mL in the soypaste dressing, but E. coli was not detected. Overall, the results suggest that soypaste salad dressing could be introduced as a commercial product.

• 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.

• Culinary science and hospitality research
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• v.10 no.2
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• pp.107-120
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• 2004

In recently, foods must to be contained a health point and fashionable feeling, mayonnaise was called pronoun of dressing must be changes to new products. At this point, new type's dressing oil was research and developing used for raw- materials of 13 kinds. Red pepper seasoning oil, seasoning soy sauce, seasoning solution and seasoning oil were manufactured from soy sauce, vinegar, garlic etc. Manufacturing of new type's dressing oil(DO) could from only blending of these seasoning raw-materials. The result of organoleptic test about vegetables, pizzas and meats was esquired a distinction. According to, it was treated to addition of a functional raw-materials. In this study, it was investigated red pepper DO and DO for diabetic, adult disease patient as well as DO for children, Japanese dining room, general man etc. But these DO products had trouble to layer separation of upper layer and bottom layer, this problem was happened to shaking. This troubles were able to treat gums and emulsifiers.

• 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.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.59-71
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• 2015

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.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.292-299
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• 2005

Six kinds of spirulina added dressing $(0\~1.09\%)$ were prepared and their rheological, physical and sensory characteristics were evaluated The hardness and adhesiveness of spirulina-added salad dressing were increased with the added amounts of spirulina. Viscosity of spirulina-added salad dressing was not significantly different up to $0.28\%$ whereas that of dressing added more than $0.55\%$ spirulina significantly increased, compared with that without spirulina. Emulsion stability of all of spirulina-added salad dressings was $40\%$ Antioxidant activities of spirulina-added salad dressing increased with spirulina increased: $IC_{50}$ values of DPPH radical scavenging activity and lipid peroxidation inhibition activity of $0.28\%$ added-dressing were 104.98 mg/mL and $6.71{\mu}g/mL$ of TBARS, respectively, which were higher than those of mayonnaise. The fat globule size of $0.28\%$ spirulina-added salad dressing was distributed within $0.5\~4.0{\mu}m$, of which $85.6\%$ of total fat globules were consisted of the size of less than $1.5\{\mu}m$. Total microbial number of salad dressing was 6.2log(CFU/mL), but E coli was not detected Sensory preference test of spirulina-added salad dressing showed that scores of appearance, flavor, viscosity and over-all preference for $0.28\%$ added-dressing were the highest with 7.83, 7.50, 5.33 and 7.97, respectively. Based on these results, spirulina-added salad dressing might have heath promoting effect showing antioxidant activity, and the most appropriate concentration of spirulina for salad dressing was $0.28\%$.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.613-623
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• 2012

In this study, the quality characteristics of salad dressing prepared with mulberry, Schisandra chinensis, and Discorea powder were evaluated. Salad dressing was prepared with salad base (plain yogurt : mayonnaise : fresh cream = 8:1:1), mulberry, Schisandra chinensis for acidity, and Discorea powder for viscosity (4:4:6:1 or 4:4:6:3). Discorea powder was added at levels of 0, 7, and 18% to the salad dressing. As the concentration of Discorea powder increased, the pH level increased, and acidity decreased. Hunter's color L (lightness) value of salad dressing decreased as the amount of Discorea powder increased. Viscosity increased according to the amount of Discorea powder. Moreover, total phenolic content increased according to the amount of Discorea powder. Further, DPPH antioxidant and hydroxyl radical activity of mulberry salad dressing increased as the amount of Discorea powder increased. Sensory preference test results showed that the salad dressing added with Discorea powder had higher scores for color, flavor, taste, and texture than the control. Regarding overall preference, salad dressing containing 7% Discorea powder had the highest scores among the treatments. From these results, salad dressing containing mulberry, Schisandra chinensis for acidity, and Discorea powder for viscosity could be a functional salad dressing with high antioxidant activity.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.407-414
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• 2002

This study was carried out to develop a kiwi dressing which was lower in calories and a more beautiful color by using Kiwi rather than mayonnaise. This study was aimed to standardize a recipe for Kiwi dressing using sensory characteristics as well as to examine the changes of pH and chromaticity by the storage period. Results of this study were as follows: from the results of sensory evaluation on kiwi dressing using different kinds of oil, the pure olive oil showed the higher scores than the corn oil in the taste, fresh-sour taste and overall palatability. Sensory evaluation scores of kiwi dressings with various amounts of oil were not significantly different, which suggested that use of kiwi for a dressing was a good way to develop a low calorie dressing because the addition of 32% (360g) oil in kiwi dressing could replace the 75% oil used in mayonnaise without my significant differences in the overall palatability. From the result of sensory evaluation on kiwi dressing with different kinds of acid, lemon juice showed the higher scores than apple vinegar in flavor. The kiwi dressing showed the highest scores in the overall palatability and fresh-sour taste when 12% (60g) onion juice was added and in as well as flavor, taste and the overall palatability at 10 days of storage. The pH values of kiwi dressing Increased significantly in proportion to the storage period (p<0.001), and showed the highest pH value of 2.99 at 17 days of storage. Lightness in color showed the lowest value at 3 days of storage and the greenness of kiwi dressing increased gradually, but the yellowness decreased significantly in proportion to the storage period(p<0.001).