Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Teriyaki Sauce added with Bitter Melon (Momoridaica charantia L.) Powder

여주 분말을 이용한 데리야끼 소스의 품질특성

  • Cho, In-Sook (Dept. of Food Service Management, Sejong University) ;
  • Yoon, Heui-Young (Dept. of Food Service Management, Sejong University) ;
  • Hong, Ki-Woon (Dept. of Hotel Culinary Arts & Food Service, Hyejeon College)
  • 조인숙 (세종대학교 조리외식경영학과) ;
  • 윤희령 (세종대학교 조리외식경영학과) ;
  • 홍기운 (혜전대학교 호텔조리외식계열)
  • Received : 2017.09.23
  • Accepted : 2017.10.23
  • Published : 2017.10.30
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Abstract

This study evaluated th physicochemical and sensory characteristics of teriyaki sauce added with bitter melon (Momoridaica charantia L.) roasting powder. Teriyaki sauce containing Momoridaica charantia L. roasting powder at concentration of 0% (control), 2% (RMT2), 4% (RMT4), 6% (RMT6), 8% (RMT8). Color of teriyaki sauce added with Momoridaica charantia L. roasting powder were lower than the control. The pH of the sauce ranged from $4.31{\pm}0.01{\sim}4.87{\pm}0.01$. As the amount of added Momoridaica charantia L. roasting powder was increased, total soluble solid content and viscosity of teriyaki sauce increased. DPPH and ABTS radical scavenging activities of Momoridaica charantia L. added teriyaki sauce increased. The sensory evaluation was performed with scoring test s for color, flavor, taste, bitter taste, and overall acceptability by 50 professional panelists. In sensory evaluation, teriyaki sauce added with 4% Momoridaica charantia L. roasting powder concentrate high score in sensory preference. Based on the results, 4% should be recommended as the optimum level of Momoridaica charantia L. roasting powder concentrate to be added for the preparation of teriyaki sauce.

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References

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