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KMID : 0665220130260020208
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Korean Journal of Food and Nutrition
2013 Volume.26 No. 2 p.208 ~ p.215
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Physicochemical Properties and Sensory Evaluation of Beef Consomme Prepared with Added Ginseng
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Lee Won-Hae
Yoo Seung-Seok
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Abstract
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This study for add functional nutrition ginseng to make consomme soup of beef. consomme soup of beef added to the supplementary materials, the moisture content of ginseng (75.34%), crude protein 2.78%, crude fat 0.53%, ash 0.018%, respectively. Consomme soup beef cone with the addition of solid content and viscosity measurements, the results showed BCG0 3.34% viscosity ginseng 0% 2.26 acid group most were lower. The sweetness of the control group, 0% added ginseng lowest measured pH is 6.53, and 4.13 BCG12 the lowest amount was measured. Consomme soup beef cone with the addition of lightness was lower as the control group BCG0 34.21, redness BCG0 14.44 as the highest value, respectively. Yellowness decreased significantly (p<0.001) between the amount of ginseng have more and more each sample. Turbidity was decreased with increasing the amount of ginseng. Ginseng added 6% BCG6 symbols from color BCG9 5.10 the highest rating, and flavor 5.40 as the highest rating was 9% added BCG9 5.70 overall acceptability overall acceptance was rated the highest. Strength ginseng 0% added in the control group showed the highest intensity of 6.4, dark brown. Savory flavor 0% added ginseng BCG0 showed the lowest intensity to 4.4. Consomme soup when you try to synthesize the results of all the experiments, the addition of ginseng considered the best addition to the 9%, and the addition of more than 12% of ginseng reducing rather symbols that suggest.
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KEYWORD
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ginseng, consomme, soup, sensory test, overall-acceptability
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