Quality Characteristics of Demi-Glace Sauce Added Hot-Air Dried Fig Powder

In this study evaluated the quality characteristics and antioxidant activity of demiglace sauce supplemented with hot-air dried fig (Ficus carica L.) powder at levels ranging from 0% to 12%. Physicochemical properties, including soluble solids, moisture content, viscosity, color, pH, and total acidity, were analyzed, along with total polyphenol content and DPPH radical scavenging activity, and sensory evaluation was conducted using a 9-point hedonic scale. As the addition level increased, soluble solids and viscosity significantly increased, whereas moisture content and pH decreased. In terms of col- or, lightness (L) decreased while redness (a) and yellowness (b) increased. Functional properties were also enhanced, as total polyphenol content and antioxidant activity increased proportionally with the addition level. Sensory evaluation showed significant differences among samples, with the 6% treatment receiving the highest overall acceptability scores, whereas excessive addition reduced preference. These results indicate that hot-air dried fig powder can improve both physicochemical and functional properties of demiglace sauce, and the optimal addition level was determined to be 6% for balancing quality characteristics and sensory acceptability.