A Study on Quality Characteristics of Demi-glace Sauce with Added Fresh Basil

바질을 첨가한 데미글라스 소스의 품질 특성에 관한 연구

  • Choi, Soo-Keun (Department of Food Technology & Food Service Industry, Yeungnam University) ;
  • Kim, Dong-Seok (Department of Food Technology & Food Service Industry, Yeungnam University) ;
  • Lee, Yeon-Jung (Department of Food Service Management and Culinary, Gyeongju University)
  • 최수근 (영남대학교 식품외식학부 외식산업학) ;
  • 김동석 (영남대학교 식품외식학부 외식산업학) ;
  • 이연정 (경주대학교 관광학부 외식조리학)
  • Published : 2006.02.28


This study investigated the quality characteristics of demi-glace sauce that is used widely in western cuisine depending on adding volume of basil which has a specific aroma, taste and some functional ability. Analysis of color differences of demi-glace sauce was showed that a-value of demi-glace sauce decreased with adding basil, whereas viscosity of the demi-glace sauce was decreased. There were no significant differences in color, aroma, taste, appearance, viscosity, feel in mouse and general acceptability with sex and age of subjects. Demi-glace sauce with 2% basil showed best score in sensory evaluation. From theabove results, our data suggest that addition of 2% basil to demi-glace sauce is recommend for commercial use.


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