단감과 연시를 함유한 스테이크 소스의 제조 및 품질 특성 (Preparation and Characteristics of Steak Sauces Containing Sweet and Soft Persimmons)

서지정보

· 발행기관 : 한국식품영양과학회
· 수록지 정보 : 한국식품영양과학회지 / 40권 / 9호 / 1347 ~ 1352페이지
· 저자명 : 이동원, 이승철, 조종락, 김정목

초록

Steak sauces containing Korean persimmon were prepared and characteristics were evaluated. SOP (steak sauce containing soft persimmon), SOPP (steak sauce containing soft persimmon powder), and SWP (steak sauce containing sweet persimmon extract) with 5, 10, and 15% persimmon weight per sauce weight were prepared by a common formula. Antioxidant activity was determined by DPPH and ABTS radical scavenging activity, and sweetness of the sauces increased with increasing persimmon content. DPPH radical scavenging activities for SWP with persimmon content of 5 and 15% were 75.28±0.03% and 81.04±0.01%, respectively. ABTS radical scavenging activities of SWP with persimmon content of 5 and 15% were 55.64±0.06 and 59.18±0.07%, respectively. With addition of persimmon, yellowness (b) and redness (a) increased. In overall acceptance of sensory evaluation, 5% SWP showed a relatively high score.

영어초록

Steak sauces containing Korean persimmon were prepared and characteristics were evaluated. SOP (steak sauce containing soft persimmon), SOPP (steak sauce containing soft persimmon powder), and SWP (steak sauce containing sweet persimmon extract) with 5, 10, and 15% persimmon weight per sauce weight were prepared by a common formula. Antioxidant activity was determined by DPPH and ABTS radical scavenging activity, and sweetness of the sauces increased with increasing persimmon content. DPPH radical scavenging activities for SWP with persimmon content of 5 and 15% were 75.28±0.03% and 81.04±0.01%, respectively. ABTS radical scavenging activities of SWP with persimmon content of 5 and 15% were 55.64±0.06 and 59.18±0.07%, respectively. With addition of persimmon, yellowness (b) and redness (a) increased. In overall acceptance of sensory evaluation, 5% SWP showed a relatively high score.

참고자료

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