Study on the Quality Characteristics of Bechamel Sauce with Sun-Dried Barley Sprout Powder

The purpose of this study was to develop a bechamel sauce containing naturally dried sprout barley powder, known to have antioxidants and functional ingredients. The bechamel sauce was prepared by adding 0%, 4%, 8%, 12% and 16% of barley sprout powder to flour. The viscosity of sauce was the highest in the control at 6,184.333 cp and decreased as the amount of powder added increased, and the pH was the highest at 7.01 in the control, and decreased as the amount added increased. The total soluble solids content was the lowest in the control at 1.01 °Brix, and increased as the amount added increased. As the added amount increased, brightness significantly decreased and redness and yellowness significantly increased. The total polyphenol compound content was the lowest in the control at 2.37 mg GAE/100 g, and increased significantly as the addition amount increased. The DPPH radical scavenging ability increased significantly as the amount added increased. In the preference test, the 12% addition group was not significantly different with control in appearance, taste, and overall acceptability. Therefore, it is judged that it is most desirable to add 12% of sun-dried sprout barley powder when preparing the bechamel sauce.