Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality and Sensory Characteristics of Bechamel Sauce with Ginseng (Panax ginseng C.A. Meyer) Seed

인삼씨를 첨가한 베샤멜 소스의 품질 및 관능적 특성

  • Hong, Woo Pyo (Dept. of Foodservice & Culinary Art Tech, Dong Seoul University)
  • 홍우표 (동서울대학교 외식조리테크과)
  • Received : 2017.06.13
  • Accepted : 2017.06.25
  • Published : 2017.06.30
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Abstract

This study aimed to reduce the oily taste of Bechamel sauce, and improve consumers' acceptability and functionality by adding Ginseng seed inside. This study also performed quantitative description analysis and acceptability test in order to see its unique sensory characteristics. The results were as follows: The viscosity and moisture content decreased as ginseng seeds got added. This may be due to decrease in relative amount of flour. In terms of color, brightness (L) and yellowness (b) tended to decrease as ginseng seeds were added, while redness (a) showed just the opposite propensity. The salinity became higher with more ginseng seed, however, soluble solid content showed no significant difference among the samples. From the result of quantitative and descriptive analysis among the sensory tests, the concentration of Bechamel sauce got higher with more ginseng seed, where the fragrance and the taste of ginseng were sensed strongly, while fragrance of milk, flour, and nuts were considered weak. Also, sense of stuffiness, oiliness, and tenderness has decreased as well. From the acceptability test, adding 30% of ginseng seed got the highest ratings in terms of fragrance, taste, afterward-taste, and overall acceptability. Therefore, adding ginseng seed positively affected Bechamel sauce in taste, smell, after-taste, and general acceptability. Moreover, when the added amount of ginseng seed was 30% compared to the flour, the taste of Bechamel sauce was relatively optimized. From the test results, it can be concluded that ginseng seed injected in Bechamel sauce improved nutritive facts and the taste acceptability as well, and 30% compared to the flour amount was the right amount to maximize consumers' acceptance of Bechamel sauce.

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References

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