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논문 기본 정보

자료유형
학술저널
저자정보
홍우표 (동서울대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.23 No.4(Wn.87)
발행연도
2017.6
수록면
135 - 143 (9page)

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This study aimed to reduce the oily taste of Bechamel sauce, and improve consumers’ acceptability and functionality by adding Ginseng seed inside. This study also performed quantitative description analysis and acceptability test in order to see its unique sensory characteristics. The results were as follows: The viscosity and moisture content decreased as ginseng seeds got added. This may be due to decrease in relative amount of flour. In terms of color, brightness (L) and yellowness (b) tended to decrease as ginseng seeds were added, while redness (a) showed just the opposite propensity. The salinity became higher with more ginseng seed, however, soluble solid content showed no significant difference among the samples. From the result of quantitative and descriptive analysis among the sensory tests, the concentration of Bechamel sauce got higher with more ginseng seed, where the fragrance and the taste of ginseng were sensed strongly, while fragrance of milk, flour, and nuts were considered weak. Also, sense of stuffiness, oiliness, and tenderness has decreased as well. From the acceptability test, adding 30% of ginseng seed got the highest ratings in terms of fragrance, taste, afterward-taste, and overall acceptability. Therefore, adding ginseng seed positively affected Bechamel sauce in taste, smell, after-taste, and general acceptability. Moreover, when the added amount of ginseng seed was 30% compared to the flour, the taste of Bechamel sauce was relatively optimized. From the test results, it can be concluded that ginseng seed injected in Bechamel sauce improved nutritive facts and the taste acceptability as well, and 30% compared to the flour amount was the right amount to maximize consumers’ acceptance of Bechamel sauce.
#Bechamel sauce #Sauce #Ginseng #Ginseng seeds #Sensory characteristics.

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ABSTRACT
1. 서론
2. 재료 및 방법
3. 결론 및 고찰
4. 요약 및 결론
REFERENCES

참고문헌 (23)

참고문헌 신청
Choi, S. K. (2010). Sauce Theory and Practice. Seoul, Korea: Heongsul Publishing. Goo, N. S., Kim, H. S., Lee, K. A., & Kim, M. J. (2006). Sensory Evaluation. Seoul, Korea: Kyomun Publishing. Ha, D. C., & Ryu, G. H. (2005). Chemical components of red, white and extruded root ginseng. Journal Korean Society of Food & Nutrition, 34(2), 247-254. Hu, J. N., Lee, J. H., Shin, J. A., Choi, J. E., & Lee, K. T. (2008). Determination of ginsenosides content in Korean ginseng seeds and roots by high performance liquid chromatography. Food Science and Biotechnology, 17(2), 430- 433. Hwang, E. Y., & Choi, S. Y. (2006). Quantitative analysis of phenolic compounds in different parts of Panax ginseng C.A. Meyer and its inhibitory effect on melanin biosynthesis. Korean Journal of Medicinal Crop Science, 14(3), 148-152.

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