표고버섯을 이용한 샐러드 드레싱 제조의 품질 특성

• Published in: 東아시아食生活學會誌 Vol. 21; no. 5; pp. 669 - 676
• Main Authors: 정현아(Hyeon-A Jung), 김안나(An-Na Kim)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 2011
• Subjects: 생활과학; Oak mushroom; natural materials; salad dressing; vinegar; pickling
• ISSN: 1225-6781; 2288-8802

This study was conducted to develop a novel salad dressing composite recipe composed of natural seasoning containing dried oak mushroom (Lentirus edodes). Dried oak mushroom (Lentirus edodes) has a better flavor and more nutrients than fresh oak mushroom since vitamins are activated during the drying process. To manufacture salad dressing with Lentirus edodes, dressing with 0%, 3%, 6%, 9%, and 12% added L. edodes were prepared and tested for quality. The pH of the dressing decreased with added L. edodes content, whereas acidity increased but decreased again in the 9% dressing. The L value decreased with added L. edodes content, whereas the a and b values increased but decreased again in the 9% dressing. Sugar content increased with added L. edodes. Rradish strength increased with added oak mushroom. Brittleness and chewiness decreased in the lower percentage dressing, increased in the 9% dressing, but decreased again in the 12% dressing. According to the sensory evaluation results, the highest overall acceptability was 3.3, in the 6% dressing compared to the control group.