The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Salicornia herbacea L. Extract Added Brown Sauce

함초 추출액을 첨가한 브라운 소스의 품질 특성

  • Kim, Ja-Kyoung (Dept. of Cilinary and Food Service Management, Sejong University) ;
  • Hahm, Moon-Hoon (Dept. of Hotel Restaurant Management, Dongwon College)
  • 김자경 (세종대학교 조리외식경영학과) ;
  • 함문훈 (동원대학교 호텔외식경영학과)
  • Received : 2013.02.01
  • Accepted : 2013.04.10
  • Published : 2013.06.30
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Abstract

This study performed physicochemical characteristics and sensory tests on brown sauce with different Salicornia herbacea L. (saltwort) content to find the best brown sauce recipe with saltwort. Moisture content increased with greater saltwort extract content. There was significant (p<0.001) pH difference with saltwort content. There was also significant (p<0.001) sweetness difference in the samples and sweetness increased with greater saltwort content. Viscosity measured at $20^{\circ}C$ and $60^{\circ}C$ was significantly (p<0.001) lower with greater saltwort content. The brightness of brown sauce containing saltwort extracts significantly (p<0.001) increased with greater saltwort content and its redness and yellowness usually decreased. SPS4 with the greatest saltwort content showed the highest value of 4.25% and DPPH radical removal increased significantly (p<0.001) with greater saltwort content. In the sensory test, the color value was lowest at 4.82 with BSL1 and the flavor value was lowest at 5.00 with BSL0, the control group. The taste and the flavor values were highest with BSL2 with 2% saltwort content. Overall acceptance was highest with BSL3, the brown sauce with 3% saltwort content, at 6.09. As a result, it was concluded that the brown sauce with 3% saltwort content was most suitable. Therefore, this study concluded that saltwort with various functions could be used for food and may be used to replace salt and have other functions in brown sauce, a popular sauce consumed in Korea.

Keywords

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