Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Spirulina-Added Salad Dressing

스피루리나 첨가 샐러드 드레싱의 품질 특성

  • Zao Xhin (Dept. of Food and Nutrition, Chungnam National University) ;
  • Yang Yun-Hyoung (Dept. of Food and Nutrition, Chungnam National University) ;
  • Cho Yong-Sik (Agriproduct Science Division, Rural Resources Development Institute) ;
  • Chun Hye-Kyung (Agriproduct Science Division, Rural Resources Development Institute) ;
  • Song Kyung-Bin (Dept. of Food Technology, Chungnam National University) ;
  • Kim Mee-Ree (Dept. of Food and Nutrition, Chungnam National University)
  • 조흔 (충남대학교 식품영양학과) ;
  • 양윤형 (충남대학교 식품영양학과) ;
  • 조용식 (농촌자원개발연구소 농산물가공이용과) ;
  • 전혜경 (농촌자원개발연구소 농산물가공이용과) ;
  • 송경빈 (충남대학교 식품공학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2005.06.01
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Abstract

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 $0.28\%$.

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