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Characteristics of Brown Sauce Made with Various Amount of Chungkukjang Powder  

Lim, Kyung-Ryo (Dept. of Hotel Culinary Arts, Anyang Technical College)
Kim, Ki-Young (Dept. of Tourism, Kyonggi University)
Choi, Soo-Keun (Dept. of Culinary Science & Arts, Kyung Hee University)
Kim, Yong-Sik (Dept. of Hotel Culinary Arts, Anyang Technical College)
Lee, Kyung-Hee (Dept. of Food Service Management, Kyung Hee University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.20, no.2, 2010 , pp. 263-271 More about this Journal
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
Brown sauce; Chungkukjang powder; sensory test; viscosity; antioxidant effect;
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Times Cited By KSCI : 20  (Citation Analysis)
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