Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Tomato Sauces Prepared using Different Tomato Varieties

토마토 종류에 따른 토마토 소스의 품질특성

  • Kim, Jang-Ho (Culinary Researcher of Culinary & Foodservice Management Department, Se-Jong University) ;
  • Kim, Hyeon-Cheol (Department of Food & Nutrition, Chung-Ang University) ;
  • Song, Byoung-Hwa (Department of Culinary & Foodservice Management, Se-Jong University)
  • 김장호 (세종대학교 조리외식경영학과 조리학 연구원) ;
  • 김현철 (중앙대학교 식품영양학과) ;
  • 송병화 (세종대학교 조리외식경영학과)
  • Published : 2009.08.31
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Abstract

The purpose of this study was to investigate the quality characteristics of tomato sauce, which is widely used in Western cuisine, according to tomato variety. The plum tomato sauce treatment had the highest pH at 4.13 while sauces made with Seo gwang and Young gwang tomatoes exhibited the lowest pH level of 4.07 (p<0.05). Sweetness was highest in the plum tomato sauce at $9.80^{\circ}$Brix. This might have been due to the fact that the plum tomato variety was the sweetest among the different tomatoes. There were no significant differences among the treatments in terms of reducing sugars, salinity, or viscosity. A color difference analysis indicated that redness (a-value) was highest in the plum tomato sauce, which contained a high level of lycopene. Sensory evaluations were performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The plum tomato sauce received the best scores in every evaluation, except for viscosity. These comparative results will support the development of better quality tomato sauce using plum tomatoes.

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References

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