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

  • 제23권1호
  • /
  • Pages.61-68
  • /
  • 2013
  • /
  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

두유와 우유의 첨가비율에 따른 Bechamel Sauce의 품질 특성

Quality Characteristics of Bechamel Sauce with Different Ratios of Soy Milk to Milk

  • 최수근 (경희대학교 조리.서비스경영학과) ;
  • 차준호 (경희대학교 조리.서비스경영학과) ;
  • 박기홍 (우석대학교 외식산업조리학과)
  • Choi, Soo-Keun (Dept. of Culinary & Food Service Management, Kyung Hee University) ;
  • Cha, Joon-Ho (Dept. of Culinary & Food Service Management, Kyung Hee University) ;
  • Park, Ki-Hong (Dept. of Food Science & Culinary Arts, WooSuk University)
  • 투고 : 2012.09.10
  • 심사 : 2013.02.19
  • 발행 : 2013.03.07
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초록

This study tested the development of bechamel sauce with different ratios of soy milk to milk(0:4, 1:3, 1:1, 3:1, 4:0) to examine changes in quality characteristics. Proximate composition analysis showed a decrease in salinity with increasing amounts of soy milk, while the moisture content and, density increases. The highest pH values were found for a 1:1 ratio of soy milk to milk (S2) and the lowest pH values were found for a 0:4 ratio of soy milk to milk (CON). The L-value decreased, while a and b values increased with increasing amounts of soy milk. In the stability test, segregation occurred in CON after 5 days, while the highest segregation occurred at a 4:0 ratio of soy milk to milk (S4). The sensory evaluation results showed that the color, thickness, savory flavor, and savory taste increased with increasing amounts of soy milk. In the acceptance test, a 1:3 ratio of soy milk to milk (S1) and a 1:1 ratio of soy milk to milk (S2) had the highest acceptance scores (p<0.001) for appearance, taste, texture, and overall acceptance.

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