바질을 첨가한 데미글라스 소스의 품질 특성에 관한 연구 A Study on Quality Characteristics of Demi-glace Sauce with Added Fresh Basil
최수근, 김동석, 이연정
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/253721
韓國食生活文化學會誌
(한국식생활문화학회지)
제21권 제1호
(2006.02)
pp.76-80
pp.76-80
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
This study investigated the quality characteristics of demi-glace sauce that is used widely in western cuisine depending on adding volume of basil which has a specific aroma, taste and some functional ability. Analysis of color differences of demi-glace sauce was showed that a-value of demi-glace sauce decreased with adding basil, whereas viscosity of the demi-glace sauce was decreased. There were no significant differences in color, aroma, taste, appearance, viscosity, feel in mouse and general acceptability with sex and age of subjects. Demi-glace sauce with 2% basil showed best score in sensory evaluation. From theabove results, our data suggest that addition of 2% basil to demi-glace sauce is recommend for commercial use.
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