초록

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.

키워드

Eruca-sativa (rucola), Petroselinum crispum, Pesto sauce, Quality characteristics, Sensory evaluation.

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