칡전분을 첨가한 앙카케(Angake)소스의 품질 특성 (Quality Characteristics of Angake Sauce by the Addition of Arrowroot Starch)

서지정보

· 발행기관 : 한국호텔리조트학회
· 수록지 정보 : 호텔리조트연구 / 17권 / 2호 / 223 ~ 235페이지
· 저자명 : 이정기

초록

This study aims to contribute to the commercial use and cooking application of variety of starch containing sauces by manufacturing Angake sauce, which makes use of pure concentrates of starch. In addition to commonly used potato starch, arrowroot starch will be used to manufacture alternative thickening agents that are suitable for the today’s health oriented culinary life style.
The physicochemical properties of Angake sauce are as follows. The analysis of general components of arrowroot starch, revealed a pattern of increase in the level of solid content and turbidity, viscosity with the increased amount of starch additives. pH remained at a constant level of 4.78– 4.88 in all of the groups. The sensory preference test of Angake sauce has the following results.
In the preference test of Angake starch content, the 3% starch containing group showed the highest response except the sweet potato starch group which showed the highest response at the 3.5% content level. In addition, the 3% arrowroot starch containing group of the Angake sauce made of arrowroot starch samples is most preferable in terms of color, flavor, taste, taste, viscosity and total water solubility.

영어초록

This study aims to contribute to the commercial use and cooking application of variety of starch containing sauces by manufacturing Angake sauce, which makes use of pure concentrates of starch. In addition to commonly used potato starch, arrowroot starch will be used to manufacture alternative thickening agents that are suitable for the today’s health oriented culinary life style.
The physicochemical properties of Angake sauce are as follows. The analysis of general components of arrowroot starch, revealed a pattern of increase in the level of solid content and turbidity, viscosity with the increased amount of starch additives. pH remained at a constant level of 4.78– 4.88 in all of the groups. The sensory preference test of Angake sauce has the following results.
In the preference test of Angake starch content, the 3% starch containing group showed the highest response except the sweet potato starch group which showed the highest response at the 3.5% content level. In addition, the 3% arrowroot starch containing group of the Angake sauce made of arrowroot starch samples is most preferable in terms of color, flavor, taste, taste, viscosity and total water solubility.

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