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http://dx.doi.org/10.9724/kfcs.2011.27.5.531

Quality Characteristics of Demi-glace Sauce with Added Bokbunja (Rubus coreanus Miquel)  

Lee, Jeong-Ae (Division of Food and Culinary Science, Howon University)
An, Sang-Hee (Department of Food Service and Technology, Catholic University of Daegu)
Park, Geum-Soon (Department of Food Service and Technology, Catholic University of Daegu)
Publication Information
Korean journal of food and cookery science / v.27, no.5, 2011 , pp. 531-543 More about this Journal
Abstract
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.
Keywords
Bokbunja (Rubus coreanus Miquel); Demi-glace sauce; quality characteristics;
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Times Cited By KSCI : 27  (Citation Analysis)
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