홀그레인 머스터드를 첨가한 데미글라스 소스의 품질특성
Quality Characteristics of Demi-glace Sauce Added with Wholegrain Mustard
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In this study, we investigated the physicochemical properties and physiological activities of demi-glace sauces prepared by adding wholegrain mustard at concentrations of 0%, 3%, 6%, 9%, and 12%, with the goal of developing a healthy and functional culinary product. The physicochemical analyses included pH, color values, salinity, soluble solids content, viscosity, as well as total polyphenol content and DPPH radical scavenging activity to assess antioxidant capacity. The results showed that moisture content and pH decreased, whereas salinity and viscosity increased with higher levels of mustard addition. The soluble solids content also decreased. Color analysis indicated that brightness(L) and yellowness(b) increased, while redness (a) decreased, likely due to the natural pigment of mustard. Antioxidant activity increased proportionally with mustard concentration. In the consumer preference evaluation, the 9% addition group (WGM3) received the highest scores for appearance, taste, and texture, indicating strong overall acceptability. These findings suggest that incorporating 9% wholegrain mustard into demi-glace sauce enhances both functional properties and consumer palatability, supporting its potential for development as a functional food product.
Abstract
In this study, we investigated the physicochemical properties and physiological activities of demi-glace sauces prepared by adding wholegrain mustard at concentrations of 0%, 3%, 6%, 9%, and 12%, with the goal of developing a healthy and functional culinary product. The physicochemical analyses included pH, color values, salinity, soluble solids content, viscosity, as well as total polyphenol content and DPPH radical scavenging activity to assess antioxidant capacity. The results showed that moisture content and pH decreased, whereas salinity and viscosity increased with higher levels of mustard addition. The soluble solids content also decreased. Color analysis indicated that brightness(L) and yellowness(b) increased, while redness (a) decreased, likely due to the natural pigment of mustard. Antioxidant activity increased proportionally with mustard concentration. In the consumer preference evaluation, the 9% addition group (WGM3) received the highest scores for appearance, taste, and texture, indicating strong overall acceptability. These findings suggest that incorporating 9% wholegrain mustard into demi-glace sauce enhances both functional properties and consumer palatability, supporting its potential for development as a functional food product.