- Volume 19 Issue 6
A Study on Quality Characteristics of Teriyaki Sauce with Added Rubus coreanus Miquel
복분자를 첨가한 데리야끼 소스의 품질 특성에 관한 연구
- Sung, Ki-Hyub (Dept. of Hotel, Tourism & Food Service Management, Daelim University College) ;
- Lee, Jong-Ho (Dept. of Food Service Management, Kyungsung University)
- Published : 2009.12.31
In this study, Bokbunja (Rubus coreanus), which has various medical applications and excellent functionality, was used together with Teriyaki sauce to compare and analyze the effect of different amounts of Bokbunja (0, 3, 6, 9, 12%) on the physico-chemical quality of a Teriyaki sauce. The sensual quality of Bokbunja Teriyaki sauce and a roasted eel spread with Bokbunja Teriyaki sauce was analyzed to detemine the merchandising potential of this sauce. The moisture content of the Teriyaki sauce decreased as the amount of added Bokbunja increased, and the 3% group showed the highest decrease, which was 73.1%. As the amount of added Bokbunja increased the pH was showen to decreased, and the sweetness of the Teriyaki sauce increased. The sauce containing 12% Bokbunja had the highest increase of
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