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KMID : 1011620110270050531
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 5 p.531 ~ p.543
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Quality Characteristics of Demi-glace Sauce with Added Bokbunja (Rubus coreanus Miquel)
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이정애:Lee Jeong-Ae
안상희:An Sang-Hee/박금순:Park Geum-Soon
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Abstract
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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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KEYWORD
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Bokbunja (Rubus coreanus Miquel), Demi-glace sauce, quality characteristics
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