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KMID : 0380620170490030324
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 3 p.324 ~ p.330
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Effects of fermented Curcuma aromatica Salisb. powder addition levels on antioxidative and sensory characteristics of curry sauce
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Ra Ha-Na
Byeon Yang-Soo
Park Ji-Hyun
Kim Hye-Young
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Abstract
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The aim of this study was to determine quality characteristics of the curry sauce fortified using Curcuma aromatica Salisb. powder with and without fermentation. Here, the sensory, physicochemical, and antioxidant activity characteristics of the fortified curry sauces were measured. The L, b values of the samples containing the fermented C. aromatica Salisb. were significantly higher than those of the control (p<0.05). The total phenol content of the experimental groups was significantly higher than that of the control (p<0.05). There were no significant differences between the control and the sample fortified with fermented C. aromatica Salisb. (FC1) in the acceptance attributes of curry, spiciness and bitterness. Furthermore, the overall acceptance was similar enough to show no differences between the control and FC1. Thus, we can conclude that the curry sauce fortified using the fermented C. aromatica Salisb. by 1% was successfully developed in the competitive HMR market to promote antioxidant activity without decreasing the sensory characteristics.
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KEYWORD
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curcuma aromatica Salisb., fermentation, HMR, curry sauce, quality characteristics.
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