한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제31권3호
  • /
  • Pages.233-240
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  • 2015
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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토마토 분말을 첨가한 죽의 품질 특성

The Health Benefits of Porridge with Tomato Powder

  • 최은주 (경희대학교 관광대학원 조리외식경영학과) ;
  • 김미향 (수성대학교 호텔조리과)
  • Choi, Eun Joo (Dept. of Culinary & Foodservice Management, The Graduate School of Tourism, Kyung Hee University) ;
  • Kim, Mi-Hyang (Dept. of Hotel Cuisine, Suseong College)
  • 투고 : 2015.01.02
  • 심사 : 2015.04.27
  • 발행 : 2015.06.30
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초록

We investigated the physicochemical and antioxidant activity characteristics of tomato porridge with different ratios (0%, 2%, 4%, 6%, and 8%) of tomato powder in order to determine its potential health benefits. Tomato porridge samples were measured to obtain 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity. The DPPH radical scavenging activity increased with the addition of tomato powder. The moisture contents of samples ranged from 81% to 78%. The L-value decreased, while a- and b-values increased, as the amount of tomato powder in the porridge increased. Also, the pH of samples decreased with increasing quantity of tomato powder. Based on sensory evaluations, the tomato powder intensified color, flavor, taste, appearance, viscosity and overall acceptability of the porridge. The sample that comprised 6% tomato powder had the highest color, flavor, taste, appearance and overall acceptability scores. Consequently, this research found that incorporating this percentage of tomato powder into the rice flour was the best formula for tomato porridge.

키워드

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