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Physicochemical Quality Characteristics of Tomato Sauce Added with Pimpinella brachycarpa  

Jang, Sang-Jun (Division of Food, Nutrition & Culinary Arts, Keimyung College University)
Publication Information
Culinary science and hospitality research / v.20, no.4, 2014 , pp. 169-182 More about this Journal
Abstract
This study investigates the physicochemical quality characteristics of tomato sauce added with different kinds of pimpinella brachycarpa. The results are as follows. The pH of tomato sauce added with freeze-dried pimpinella brachycarpa, in contrast to the tomato sauce with raw pimpinella brachycarpa, decreased as the addition quantity of the sample increased. As for sugar content, PBP0 with Pimpinella brachycarpa contained was shown to be the highest with 10.83. For chromaticity, all values (e.g, L, A and B) of tomato sauce added with pimpinella brachycarpa and with freeze-dried pimpinella brachycarpa decreased showing significant differences among the samples as the addition quantity of the samples increased. With increased addition quantity of the sample with freeze-dried Pimpinella brachycarpa, its water content decreased. PBP4, addition group with 4% of freeze-dried Pimpinella brachycarpa, was shown to be the highest DPPH free radical scavenging activity as 29.58. When adding Pimpinella brachycarpa to tomato sauce, a total number of micro-organisms decreased. In case of adding raw Pimpinella brachycarpa rather than freeze-dried Pimpinella brachycarpa, it created a further effect on an inhibitive action of growing and developing micro-organisms. In the preference of tomato sauce with Pimpinella brachycarpa, PBF2 with 2% of Pimpinella brachycarpa had the highest score as 5.1 for the color. For taste, 3.7, the lowest taste score, was shown in PBF1with 1% of Pimpinella brachycarpa. The overall preference revealed that PBF2 was the highest scoring 5.8.. PBF3 was scored highest with 5.9 for overall preference. From the comprehensive findings, 2~3% of the addition ratio between raw Pimpinella brachycarpa and freeze-dried Pimpinella brachycarpa in the production of tomato sauce is considered the most preferable.
Keywords
tomato sauce; pimpinella brachycarpa; pca; sensory test; viscosity;
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Times Cited By KSCI : 4  (Citation Analysis)
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