• Culinary science and hospitality research
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• v.17 no.1
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• pp.226-237
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• 2011

This study investigates the effects of chajogi (perilla frutescens) extracts on quality of vinaigrette dressing during storage. Vinaigrette dressing(VD) samples prepared with chajogi(perilla frutescens) extracts were divided into control(0% chajogi extracts) and the groups added chajogi extracts. VD samples prepared with chajogi extracts were divided into $T_1$(VD with 0.4% chajogi extracts), $T_2$(VD with 0.8% chajogi extracts) and $T_1$(VD with 1.2% chajogi extracts). The pH values during storage at 25 and $50^{\circ}C$ for 120 days in all samples ranged from 2.38 to 2.83 and form 3.21 to 3.36, respectively. As for total acidity, it decreased in all samples during storage while there wasn't significant difference in the samples of different storage temperature(25 and $50^{\circ}C$). L(lightness) value scores of all samples added with chajogi extracts during storage went higher and a(redness) and b(yellowness) value scores became lower. Escerichia coli forms were not detected in all samples. Antioxidant capacity by peroxide value of T1, T2 and T3 sample showed higher than that of the control sample. Crude Fat contents of the control sample during storage at $25^{\circ}C$ were the highest as compared to those of the other samples.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.685-695
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• 2007

The purpose of this study was to develop an excellent salad dressing using grape seed oil, which contains high levels of unsaturated fatty acids. First, a vinaigrette was made with grape seed oil and vinegar and divided into five portions. Then, five types of mirepoix au maigre ($M_1,M_2,M_3,M_4,M_5$) were made with apple, onion, carrot, garlic, tomato puree, and tomato ketchup by mixing in a main material vessel. The samples were then allowed to ripen for three days. The control group $M_1$ was named $GD_1$, and the experimental groups $M_2,\;M_3,\;M_4,\;and\;M_5$ were named $GD_2,\;GD_3,\;GD_4,\;and\;GD_5$. respectively. To measure receptiveness, a sensory test was conducted using a 7 point category scale. The test concentrated on flavor, taste, color, agreeability, aftertaste, and overall acceptability: the panel consisted of 15 subjects According to the results, $GD_4$ had the best flavor, color and agreeability. The samples with the most preferred taste and aftertaste were $GD_4\;and\;GD_5$. Between $GD_4\;and\;GD_5$, there were no noticeable differences in taste, aftertaste, or overall acceptability, but differences in color and agreeability did exist. Thus, $GD_4$ proved to be the most favorable product. To determine the best complementing vegetables for $GD_4$ yam($VE_1$), broccoli sprouts($VE_2$), mustard leaves($VE_3$), beet leaves($VE_4$), cucumber($VE_5$), and lettuce(VE6) were selected as samples, and a sensory test was conducted. Each vegetable has its own peculiarities. According to the results, $VE_2$ had the nicest vegetable fragrance recording the highest mean value. The vegetable with the most preferred taste, aftertaste, and agreeability were $VE_2\;and\;VE_6$. $VE_1\;and\;VE_6$ had the nicest color and contained the brightest color as well. The highest overall acceptability was awarded to $VE_2\;and\;VE_6$ and there was no remarkable difference between thorn at a level of 0.05. In conclusion, $VE_2\;and\;VE_6$ were the best complementing vegetables with grape seed oil dressing. However, to commercialize such a dressing, many follow-up studies must be conducted.