찰보리쌀을 첨가한 브라운소스의 품질특성에 관한 연구
Studies on the Quality Characteristics of Brown Sauce with Waxy Barley
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This study was designed as a practical way of using waxy barley with great biological activities. For searching the possibility and optimal condition to make a brown sauce with waxy barley, chemicophysical characteristics and sensory properties were investigated. The result of quality characteristics test about the brown sauce replaced with 0%, 20%, 40%, 60%, 80% of waxy barley flour to wheat flour showed that initial pasting temperature was lower in the sauce with waxy barley than with non-waxy barley. The pH and °Brix were not changed remarkably. Viscosity decreased significantly during storage. The total cell counts were within 0-104 CFU/g and under the limit cell counts of general bacteria. The result of sensory test, the sauce with 60% waxy barley was shown best preference in aspect of appearance, taste, color and overall-acceptability, the total preference was resulted in order of 60>40>0% (control)> 20>80%. The results from this study shows it is possible to make brown sauce with waxy barley flour replaced to wheat flour, and suggests the optimal condition of brown sauce with waxy barley flour is 60% replacement of wheat flour with waxy barley.
Abstract
This study was designed as a practical way of using waxy barley with great biological activities. For searching the possibility and optimal condition to make a brown sauce with waxy barley, chemicophysical characteristics and sensory properties were investigated. The result of quality characteristics test about the brown sauce replaced with 0%, 20%, 40%, 60%, 80% of waxy barley flour to wheat flour showed that initial pasting temperature was lower in the sauce with waxy barley than with non-waxy barley. The pH and °Brix were not changed remarkably. Viscosity decreased significantly during storage. The total cell counts were within 0-104 CFU/g and under the limit cell counts of general bacteria. The result of sensory test, the sauce with 60% waxy barley was shown best preference in aspect of appearance, taste, color and overall-acceptability, the total preference was resulted in order of 60>40>0% (control)> 20>80%. The results from this study shows it is possible to make brown sauce with waxy barley flour replaced to wheat flour, and suggests the optimal condition of brown sauce with waxy barley flour is 60% replacement of wheat flour with waxy barley.
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