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동결건조 낫토를 첨가한 드레싱의 품질특성

Quality Characteristics of Dressing with Freeze-Dried Natto

한국식생활문화학회지 2020년 35권 4호 p.387 ~ 391
김경희, 김예린, 김수아, 한태인, 박노동, 홍경덕, 황상덕, 용주선, 김재숙,
소속 상세정보
김경희 ( Kim Kyung-Hee ) - Mokpo National University Research Institute of Human Ecology
김예린 ( Kim Ye-Rin ) - Mokpo National University Department of Food and Nutrition
김수아 ( Kim Su-A ) - Mokpo National University Department of Food and Nutrition
한태인 ( Han Tae-In ) - Mokpo National University Department of Food and Nutrition
박노동 ( Park Ro-Dong ) - Haenam Natural Farming Association Corporation
홍경덕 ( Hong Gyung-Deok ) - Haenam Natural Farming Association Corporation
황상덕 ( Hwang Sang-Duk ) - Haenam Natural Farming Association Corporation
용주선 ( Yong Ju-Sun ) - Haenam Natural Farming Association Corporation
김재숙 ( Kim Jae-Suk ) - Health & Food culture institute

Abstract


This study assessed the color, polyphenol content, and sensory characteristics of dressing containing varyingconcentrations (0, 3, 6 and 9%) of freeze-dried Natto. We determined that the absence of freeze-dried Natto (0%) impartedthe highest additive value for both L and a, b. The polyphenol contents obtained were 0.63, 0.69, 0.74, and 0.82 mg/g for0, 3, 6 and 9% of dressing containing freeze-dried Natto, respectively. The appearance, color, taste, texture, and overallpreference of dressings with freeze-dried Natto showed significant differences between the samples. The overall preferencewas highest at 5.92 points, with dressing containing 9% Natto. The quality characteristics of the 9% added samples exhibitedsignificantly higher values as compared to those of the controls, raising the possibility of development as a health-functionaldressing.

키워드

Freeze-dried natto; dressing; sensory evaluations This study assessed the color, polyphenol content, and sensory characteristics of dressing containing varyingconcentrations (0, 3, 6 and 9%) of freeze-dried Natto. We determined that the absence of freeze-dried Natto (0%) impartedthe highest additive value for both L and a, b. The polyphenol contents obtained were 0.63, 0.69, 0.74, and 0.82 mg/g for0, 3, 6 and 9% of dressing containing freeze-dried Natto, respectively. The appearance, color, taste, texture, and overallpreference of dressings with freeze-dried Natto showed significant differences between the samples. The overall preferencewas highest at 5.92 points, with dressing containing 9% Natto. The quality characteristics of the 9% added samples exhibitedsignificantly higher values as compared to those of the controls, raising the possibility of development as a health-functionaldressing.

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