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Quality Characteristics of Demi-glace Sauce with Added Bokbunja (Rubus coreanus Miquel)

복분자를 첨가한 데미글라스 소스의 품질특성

  • Lee, Jeong-Ae (Division of Food and Culinary Science, Howon University) ;
  • An, Sang-Hee (Department of Food Service and Technology, Catholic University of Daegu) ;
  • Park, Geum-Soon (Department of Food Service and Technology, Catholic University of Daegu)
  • 이정애 (호원대학교 식품외식조리학부) ;
  • 안상희 (대구가톨릭대학교 외식식품산업학부) ;
  • 박금순 (대구가톨릭대학교 외식식품산업학부)
  • Published : 2011.10.31

Abstract

In this study, Bokbunja (Rubus coreanus Miquel) was used with a Demi-glace sauce to compare and analyze the effect of different amounts of Bokbunja (0, 10, 20, 30, and 40%) on the physico-chemical qualities of the Demi-glace sauce. The moisture content of Demi-glace sauce increased but crude protein, crude lipid, and crude ash decreased as the amount of added Bokbunja increased. DPPH radical scavenging activity of the control group was 43.33%, whereas Bokbunja Demi-glace sauces ranged from 83.13~86.40%. As the amount of added Bokbunja increase, pH decreased, and acidity of the Demi-glace sauces increased. Sauce sweetness was significantly different between each sample (p<0.01). Salinity decreased, but viscosity increased as the amount of added Bokbunja increased. Color L, a and b values decreased significantly, as storage period increased. The sensory property results showed that the 20% and 30% Bokbunja sauces were higher than the others. The 20% Bokbunja sauce was the most preferred with regards to the balance of a steak containing this sauce with a score 5.34 points.

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