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This study investigates on quality characteristics of roasted waxy barley brown sauce such as physicochemical and microbiological characteristics, and sensory properties, when it is prepared with partial contents of 20/40/60/80% of the whole contents instead of wheat flour. This study also identifies the possibility and optimal condition to make brown sauce with roasted waxy barley. While preparing for the brown sauce that was made from roasted waxy barley, initial pasting time of controled group, 0 % of roasted waxy barley containedwas higher than roasted waxy barley brown sauce. The initial pasting time of controled group was getting lower as the contents of roasted waxy barley getting higher. Viscosity of the brown sauce reached the lowest point as the sauce contained 80% of roasted waxy barley, and it decreased as the storage period of roasted waxy barley increased. Color L-value had no difference according to storage periods. However, a, b-value did not show constant tendency during storage. The total cell counts decreased as the additional amount of roasted waxy barley increased. On the 1st day, the total cell counts were 0, however on the 28th day, the counts were 104~5 CFU/g the same as the control group. All experiment groups were recognized microbiological safety. The sensory test resulted that the sauce with 60% roasted waxy barley was the best preference in aspect of appearance, flavor, taste, color, and softness. The flavor and the softeness of the sauce were also influencing the result. According to the results, 60% replacement of wheat flour with roasted waxy barley is evaluated as an optimal ratio of making brown sauce with roasted waxy barley.
