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연시감 농축액을 첨가한 샤워소스의 기호성 및 품질 특성
Author
경재현, 유승석
Journal Title
Culinary Science & Hospitality Research
Publication Year
2021
Topics
Summary
This study investigated the palatability and quality characteristics of shower sauce with added persimmon concentrate. The crude fat content of the shower sauce increased with the addition of persimmon concentrate, while the crude protein content increased up to 20% addition and then decreased with 30% or more. Sensory evaluation results showed the highest overall acceptability with 20% addition, indicating that shower sauce with 20% persimmon concentrate is the most suitable.
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