바질(Basil)의 이용성 향상을 위한 바질 소스 개발
Enhancement of Fresh Basil Utility and Development of a Basil Sauce
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In order to increase the use of basil in Korea, a basil pesto based sauce was developed in this study. The sensory characteristics of the fried basil sauce was compared with the original pesto. Color, preferance and other attributes of fried basil pesto were better than that of basil pesto general. Fried basil pesto showed good storage stability. It was evaluated that utility value of fried basil pesto was good because high contents of basil in formula, simple processing and variety utility for salads, pastas and etc. Further study required for frozen storage of basil pesto and application for other fresh herbs. Therefore, we expect large use and production of Fresh herbs and development of herb industry.
Abstract
In order to increase the use of basil in Korea, a basil pesto based sauce was developed in this study. The sensory characteristics of the fried basil sauce was compared with the original pesto. Color, preferance and other attributes of fried basil pesto were better than that of basil pesto general. Fried basil pesto showed good storage stability. It was evaluated that utility value of fried basil pesto was good because high contents of basil in formula, simple processing and variety utility for salads, pastas and etc. Further study required for frozen storage of basil pesto and application for other fresh herbs. Therefore, we expect large use and production of Fresh herbs and development of herb industry.