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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.2(Wn.163)
- 발행연도
- 2024.2
- 수록면
- 28 - 34 (7page)
- DOI
- 10.20878/cshr.2024.30.2.004
이용수
초록· 키워드
In this study, citrus peels, which are classified as a waste resource, were used to make an exotic salad dressing that can promote environmental protection and health. The ratios of citrus peel powder were set to 0%, 1%, 3%, 5%, and 7%, and the chromaticity, acidity, pH, antioxidant, and emulsion stability of citrus peel salad dressing were measured, compared, and analyzed. As a result of measuring the chromaticity of citrus peel salad dressing, the L-value decreased significantly as the ratio of citrus peel powder increased, and the a-value and b-value increased significantly (p<0.001). The total polyphenols and flavonoids, ABTS radical scavenging ability significantly increased as the ratio of citrus peel powder increased (p<0.001). The emulsion stability of the citrus peel salad dressing decreased to a smaller extent during the storage period as the proportion of the powder increased. Considering the results, a citrus peel addition ratio of 7% seems to be the most appropriate for making citrus peel dressing.
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목차
- ABSTRACT
- 1. INTRODUCTION
- 2. MATERIALS AND METHODS
- 3. RESULTS AND DISCUSSION
- 4. CONCLUSION
- REFERENCES
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