|
KMID : 0665420060210010076
|
|
Korean Journal of Food Culture
2006 Volume.21 No. 1 p.76 ~ p.80
|
|
|
A Study on Quality Characteristics of Demi-glace Sauce with Added Fresh Basil
|
|
Choi Soo-Keun
Kim Dong-Seok
Lee Yeon-Jung
|
|
|
Abstract
|
|
|
|
This study investigated the quality characteristics of demi-glace sauce that is used widely in western cuisine depending on adding volume of basil which has a specific aroma, taste and some functional ability. Analysis of color differences of demi-glace sauce was showed that a-value of demi-glace sauce decreased with adding basil, whereas viscosity of the demi-glace sauce was decreased. There were no significant differences in color, aroma, taste, appearance, viscosity, feel in mouse and general acceptability with sex and age of subjects. Demi-glace sauce with 2% basil showed best score in sensory evaluation. From theabove results, our data suggest that addition of 2% basil to demi-glace sauce is recommend for commercial use.
|
|
|
KEYWORD
|
|
|
demi-glace sauce, basil, viscosity, quality characteristic
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|