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http://dx.doi.org/10.9724/kfcs.2015.31.3.233

The Health Benefits of Porridge with Tomato Powder  

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)
Publication Information
Korean journal of food and cookery science / v.31, no.3, 2015 , pp. 233-240 More about this Journal
Abstract
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.
Keywords
porridge; tomato powder; heath benefits; sensory evaluation;
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Times Cited By KSCI : 16  (Citation Analysis)
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