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Development of Bulgogi Sauce Added with Concentrated Curcuma longa L.  

Park, Sung-Won (Dept. of Food Technology & Food Service Industry, Yeungnam University)
Byun, Gwang-In (Dept. of Food Technology & Food Service Industry, Yeungnam University)
Publication Information
Culinary science and hospitality research / v.20, no.1, 2014 , pp. 143-158 More about this Journal
Abstract
This study was conducted the physicochemical and sensory characteristics of Bulgogi sauce added with concentrated Curcuma longa L.. Increasing the amount of concentrated Curcuma longa L. in the Bulgogi sauce tended to increase the pH values, lightness(L), redness(a) and yellowness(b) values. It also tended to increase DPPH radical activity, but total polyphenol contents of Bulgogi sauce added with concentrated Curcuma longa L. were not significantly different among all the samples. In sensory evaluation, Bulgogi sauce added with 10% concentrated Curcuma longa L. had an excellent score in sensory taste, but Bulgogi sauce added with 20% concentrated Curcuma longa L. had an excellent score in overall preference. Seasoned roasted beef addition with 20% concentrated Curcuma longa L. had an excellent score in sensory preference. Therefore, this results suggest that 20% concentrated Curcuma longa L. should be applied to Bulgogi sauce for high sensory preference.
Keywords
Curcuma longa L.; Bulgogi sauce; total polyphenol content; DPPH radical scavenging activity; sensory characteristic;
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Times Cited By KSCI : 19  (Citation Analysis)
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