Change in the Quality Characteristics of Salad Dressing Prepared with Mulberry, Schisandra chinensis and Yam Juice during Storage

저장 기간 중 생마즙, 오미자 및 오디 첨가 샐러드드레싱의 품질 특성 및 항산화능의 변화

  • Kim, Cho Rong (Department of Food & Nutrition, Chungnam National University) ;
  • Yim, Su Bin (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Hyung Don (Department of Herbal Crop Research, NIHHS, RDA) ;
  • Oh, Hye Lim (Department of Food & Nutrition, Chungnam National University) ;
  • Jeon, Hye Lyun (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Na Yeon (Department of Food & Nutrition, Chungnam National University) ;
  • Hong, Yoon Pyo (Department of Herbal Crop Research, NIHHS, RDA) ;
  • Lee, Ji Hyun (Department of Herbal Crop Research, NIHHS, RDA) ;
  • Kim, Mee Ree (Department of Food & Nutrition, Chungnam National University)
  • 김초롱 (충남대학교 식품영양학과) ;
  • 임수빈 (충남대학교 식품영양학과) ;
  • 김형돈 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 오혜림 (충남대학교 식품영양학과) ;
  • 전혜련 (충남대학교 식품영양학과) ;
  • 김나연 (충남대학교 식품영양학과) ;
  • 홍윤표 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 이지현 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2012.08.21
  • Accepted : 2012.11.19
  • Published : 2012.12.30


In this study, the quality characteristics and antioxidant activity of mulberry salad dressing prepared with yam juice during storage at $5^{\circ}C$ for four weeks were evaluated. The salad dressing was prepared with a salad base, mulberry, omija, and yam (4:4:6:1 or 4:4:6:3). Fresh yam juice was added to the salad dressing at 0, 7, and 18% levels. After four weeks storage, the pH increased whereas the acidity decreased. As the yam concentration increased, the pH increased to 3.84 and the acidity decreased to 0.14%. The Hunter color L (lightness), b (yellowness), and a (redness) values decreased over the storage period. After four weeks storage, the viscosity increased from 83.2 to 158.5 cp according to the amount of yam juice that was added. The antioxidant activity, such as the DPPH radical scavenging activity, and the total polyphenol content of the salad dressing improved as the yam concentration increased. Moreover, according to the storage time, the peroxide value did not increase. These results show that the mulberry salad dressing to which omija and fresh yam juice were added maintained its freshness with high antioxidative activity during storage.


Supported by : 농촌진흥청


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