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Quality Characteristics of Pesto Sauce with Added Various Amounts of Eruca-sativa and Petroselinum crispum
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루꼴라와 파슬리의 첨가량을 달리하여 제조한 페스토 소스의 품질 특성

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Type
Academic journal
Author
Doo-Jin Lee (세종대학교) Seung-Seok Yoo (세종대학교)
Journal
Culinary Society of Korea Culinary Science & Hospitality Research Vol.26 No.6(Wn.119) KCI Accredited Journals
Published
2020.6
Pages
214 - 222 (9page)

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Quality Characteristics of Pesto Sauce with Added Various Amounts of Eruca-sativa and Petroselinum crispum
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Research history (3)

2022

Quality Characteristics of Béchamel Sauce Prepared with Added Various Amounts of Nuruk Powder
Doo Jin Lee ,  Seung Seok Yoo Culinary Science & Hospitality Research 2022.05 Academic journal

2020

Quality Characteristics of Pesto Sauce with Added Various Amounts of Eruca-sativa and Petroselinum crispum
Doo-Jin Lee ,  Seung-Seok Yoo Culinary Science & Hospitality Research 2020.06 Academic journal

2019

Quality Characteristics of Pesto sauce with Added Various Amounts of Eruca-sativa
이두진 조리외식경영 2019.01 Thesis
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Abstract· Keywords

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This study aims to find out the quality characteristics of pesto sauces that are cultivated around the world and contain various functional substances that are beneficial to health, but are different in the amount of Eruca-sativa that is not utilized as sauce. The preparation of pesto sauce with varying amounts of Eruca-sativa. The Eruca-sativa was stored at 5℃ for 1, 4, 7, 14 days of pH, color, Viscosity, total bacterial count, total polyphenol content, total flavonoid content and DPPH free radical scavenging activity. The pH was increased in all samples during storage. The L value of chromaticity decreased during all storage periods, and a value (redness) and b value (yellowness) tended to increase. Viscosity tended to increase in all samples during storage. The total number of bacteria in storage of each sample tended to increase. Total polyphenols, total flavonoids and DPPH free radical scavenging activity were higher with increasing the amount of rutile. In sensory evaluation of pesto sauce, the 100% rutile added were the highest. Through this study, pesto sauces prepared by adding different amounts of Eruca-sativa have antioxidant activity, and better pesto sauce production potential.
#Eruca-sativa (rucola) #Petroselinum crispum #Pesto sauce #Quality characteristics #Sensory evaluation

Contents

ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
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References (28)

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Astorga-Espana, M. S., Mansilla, A., Ojeda, J., Marambio, J., Rosenfeld, S., Mendez, F., & Ocaranza, P. (2017). Nutritional properties of dishes prepared with sub-antarctic macroalgae- an opportunity for healthy eating. Journal of Applied Phycology, 29(5), 2399-2406. google schola Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181(4617), 1199-1200. google schola Chae, I. G., Kim, H. J., Yu, M. H., Kim, H. I., & Lee, I. S. (2010). Antioxidant and antibacterial activity of commercially available herbs in Korean markets. Journal of the Korean Society of Food Science and Nutrition, 39(10), 1411 -1417. google schola Damir, A. A. (1985). Comparative studies on the physicochemical properties and microstructure of raw and parboiled rice. Food Chemistry, 16(1), 1-14. google schola Fabiano, B., Perego, P., Pastorino, R., & Del Borghi, M. (2000). The extension of the shelf-life of ‘pesto’ sauce by a combination of modified atmosphere packaging and refrigeration. International Journal of Food Science & Technology, 35(3), 293-303. google schola

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UCI(KEPA) : I410-ECN-0101-2020-594-000890025