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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 755 - 762 (8page)
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초록· 키워드
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This study was conducted to investigate the physicochemical characteristics and sensory qualities of saccharified cherry tomato gruel with different ratios of cherry tomato by rice mash. Saccharified cherry tomato gruel containing 0, 15, 30 and 45% cherry tomato puree was prepared and proximate compositions, sweetness, pH, acidity, color, texture, free sugar and sensory analysis of the samples were measured. With increasing cherry tomato puree content, proximate compositions, sweetness and acidity of cherry tomato gruel increased, and pH decreased significantly p<0.05). Saccharified cherry tomato gruel prepared with 15-45% cherry tomato puree displayed significantly lower viscosity. As the level of cherry tomato puree increased, L-value decreased, whereas the a-value and b value increased. Free sugar contents of fructose and glucose contents increased while maltose content decreased. Free sugar content of cherry tomato rice gruel was ranged of 1.44-2.12, 0.53-1.66 and 0.49-0.86 respectively. Cherry tomato rice gruel with 30% added cherry tomato puree was the most preferred for color, flavor, taste, mouth feeling, texture, overall acceptability preference. From these results, we found that adding 30% cherry tomato puree was the best to make gruel with high sensory quality.
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참고문헌 (32)
참고문헌 신청
AOAC / 1990 / Official Methods of Analysis of AOAC International 15th ed / AOAC International :8~35
Ahrens MJ / 1990 / Physiology and firmness determination of ripening tomato fruit / Physiol Plant 78(1):8~14
Bae SK / 2001 / The browning reaction and inhibition of apple concentrated juice / J Korean Soc Food Sci Nutr 30(6):13
Friendman M / 2002 / Tomato glycoalkaloids role in the plant and in the diet / J Agric Food Chem 50(21):5751~5760
Joung OK / 1998 / A Study on the Preparation of Yogurt Added with Tomato Juice / J Agri Sci 25(2):199~215
Ahrens MJ / 1990 / Physiology and firmness determination of ripening tomato fruit / Physiol Plant 78(1):8~14
Bae SK / 2001 / The browning reaction and inhibition of apple concentrated juice / J Korean Soc Food Sci Nutr 30(6):13
Friendman M / 2002 / Tomato glycoalkaloids role in the plant and in the diet / J Agric Food Chem 50(21):5751~5760
Joung OK / 1998 / A Study on the Preparation of Yogurt Added with Tomato Juice / J Agri Sci 25(2):199~215
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