Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Characteristics of Brown Sauce Made with Various Amount of Chungkukjang Powder

청국장 가루를 첨가한 브라운 소스의 품질 특성

  • 임경려 (안양과학대학 호텔조리과) ;
  • 김기영 (경기대학교 관광경영학과) ;
  • 최수근 (경희대학교 조리서비스경영학과) ;
  • 김용식 (안양과학대학 호텔조리과) ;
  • 이경희 (경희대학교 외식경영학과)
  • Received : 2009.11.19
  • Accepted : 2010.03.26
  • Published : 2010.04.30
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Abstract

The study examined the quality characteristics of brown sauce made with various amounts (2%, 4%, 6%, 8% and 10%) of Chungkukjang powder. Sensory tests and measurements of viscosity, moistness, and color done and the antioxidant effects of Chungkukjang powder in brown sauce were examined by measurements of acid, peroxide, TBA during 12 days storage at $24^{\circ}C$. Overall sensory preference was highest in brown sauce made with 6% Chungkukjang powder. As the powder content increased the Lightness, Redness and Yellowness values decreased as did viscosity. Acid, peroxide and full term for TBA values increased to a low level that produced an edible product even at 12 days.

Keywords

References

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