찐 찰보리쌀에 의한 브라운 소스의 품질특성
Quality Characteristics of Brown Sauce by Steamed Waxy Barley
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This study investigated on quality characteristics such as physicochemical characteristics and sensory properties of brown sauce prepared with 20, 40, 60 and 80% steamed waxy barley instead of wheat flour. Based on the result, searched the possibility and optimal condition to make a brown sauce with roasted waxy barley. The initial pasting temperature was the highest in control group and in inverse proportion to the ratio of steamed waxy barley. The viscosity was lowest with 80% steamed waxy barley and decreased in all experiment group. The total cell counts of brown sauce were getting lower as the additional amount of steamed waxy barley increased. On the 1st day, the total cell counts were 0, but on the 28th day, the counts were 104~5 CFU/g same with control group, all experiment group were recognized microbiological safety. The result of sensory test, the sauce with 60% steamed waxy barley showed best preference in aspect of appearance, flavor, taste, color, softness. The overall-acceptability was resulted in order of 60%>40%>0%(control)>20%>80%, the color and appearance of the sauce were shown to influence the result. According to the results from this study, 60% replacement of wheat flour with steamed waxy barley was evaluated the optimal ratio of making brown sauce with steamed waxy barley.
Abstract
This study investigated on quality characteristics such as physicochemical characteristics and sensory properties of brown sauce prepared with 20, 40, 60 and 80% steamed waxy barley instead of wheat flour. Based on the result, searched the possibility and optimal condition to make a brown sauce with roasted waxy barley. The initial pasting temperature was the highest in control group and in inverse proportion to the ratio of steamed waxy barley. The viscosity was lowest with 80% steamed waxy barley and decreased in all experiment group. The total cell counts of brown sauce were getting lower as the additional amount of steamed waxy barley increased. On the 1st day, the total cell counts were 0, but on the 28th day, the counts were 104~5 CFU/g same with control group, all experiment group were recognized microbiological safety. The result of sensory test, the sauce with 60% steamed waxy barley showed best preference in aspect of appearance, flavor, taste, color, softness. The overall-acceptability was resulted in order of 60%>40%>0%(control)>20%>80%, the color and appearance of the sauce were shown to influence the result. According to the results from this study, 60% replacement of wheat flour with steamed waxy barley was evaluated the optimal ratio of making brown sauce with steamed waxy barley.
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