The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Brown Sauce Added Red Yeast Rice Powder Beurre Manié

홍국 쌀가루 Beurre Manié를 첨가한 브라운 소스의 품질특성

  • Kim, Se-Han (Dept. of Foodservice Management, Kyunggi University) ;
  • Ahn, Jong-Sung (Dept. of Culinary & Food Service Management, Sejong University)
  • 김세한 (경기대학교 외식조리관리학과) ;
  • 안종성 (세종대학교 조리외식경영학과)
  • Received : 2013.01.25
  • Accepted : 2013.03.04
  • Published : 2013.03.31
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Abstract

This study investigated the functional nutrition of red yeast rice to added beurre mani$\acute{e}$ in the production of brown sauce. We added X to Y at levels of 0%, 5%, 10%, 15% and 20% and investigated the effects on the viscosity, water content, turbidity, pH, sugar level, reducing sugar, color, and sensory quality characteristics of the resultant brown sauce. The viscosity of Brown sauce was increased with increasing red yeast rice beurre mani$\acute{e}$ while water content and turbidity were decreased. pH was between 4.57~4.91. Sugar level and reducing sugar were increased with increasing red yeast rice powder content. L and a were increased with increasing red yeast rice powder content, and b was decreased. In sensory testing, visual appearance and flavor were highest for brown sauce preparations containing 15% and 20% X. Aftertaste and taste scored the highest for additions of 10% and 15%. For general preference, a 15% addition of X resulted in the highest score. Based on the results, it seems that red yeast rice powder, 15% red yeast rice powder added brown sauce has the highest the general preference.

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References

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