Quality Characteristics of Crackers with Tomato Concentrate |
Kim, Ki-Ppum
(Department of Food and Nutrition, Chungnam National University)
Kim, Kyoung-Hee (Department of Food and Nutrition, Chungnam National University) Kim, Young Shik (Department of Plant and Food Science, Sangmyung University) Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University) |
1 | Chae KY, Choi EJ. 2010. Quality characteristics of Jeolpyeon with addition of jujube concentrate. Korean J Food Cook Sci 26: 26-31. |
2 | Choi EJ, Lee JH. 2013. Quality and antioxidant properties of jelly incorporated with purple sweet potato concentrate. Korean J Food Sci Technol 45: 47-52. DOI |
3 | Stinco CM, Rodriguez-Pulido FJ, Escudero-Gilete ML, Gordillo B, Vicario IM, Melendez-Martinez AJ. 2013. Lycopene isomers in fresh and processed tomato products: correlations with instrumental color measurements by digital image analysis and spectroradiometry. Food Res Int 50: 111-120. DOI |
4 | Park YH, Cheong G. 2001. The sensual characteristic of bread added Lycii Fructus concentrate. Korean J Community Living Sci 16: 63-67. |
5 | Kim WM, Kim MK, Byun MW, Lee GH. 2012. Physical and sensory characteristics of bread prepared by substituting sugar with yacon concentrate. J Korean Soc Food Sci Nutr 41: 1288-1293. DOI |
6 | Kwak DY, Kim JH, Kim JK, Shin SR, Moon KD. 2002. Effects of hot water extract from roasted safflower (Carthamus tinctorius L.) seed on quality of cookies. Korean J Food Preserv 9: 304-308. |
7 | Kim HR, Ahn JB. 2014. Analysis of free amino acids and polyphenol compounds from lycopene variety of cherry tomatoes. Korean J Culinary Res 20: 37-49. |
8 | Tapiero H, Townsend DM, Tew KD. 2004. The role of carotenoids in the prevention of human pathologies. Biomed Pharmacother 58: 100-110. DOI |
9 | Gu JR. 2007. Effect of storage temperature and package methods on the quality of tomato. MS Thesis. Pukyong National University, Busan, Korea. |
10 | Kattan AA. 1957. Changes in color and firmness during ripening of detached tomatoes, and the use of a new instrument for measuring firmness. Proc Am Soc Hort Sci 70: 379-383. |
11 | Seo BH. 2006. A study of preparing gruel and quality characteristics of tomato gruel. MS Thesis. Sejong University, Seoul, Korea. p 48-52. |
12 | Park NY, Park KN, Lee SH. 2006. Effect of tomato ketchup on fermentation and quality of kimchi. Korean J Food Sci Technol 38: 655-658. |
13 | Moon SW, Park JE, Jang MS. 2007. The effects of added ripened tomato on the quality of Baechukimchi. J East Asian Soc Diet Life 17: 678-688. |
14 | Kim EJ, Hahn YS. 2006. Preparation of tomato Kimchi and its characteristics. Korean J Food Cook Sci 22: 535-544. |
15 | Kim KH, Kim YS, Hong MS, Yook HS. 2016. Quality characteristics of meringue cookies added with tomato powder. J Korean Soc Food Sci Nutr 45: 366-371. DOI |
16 | Hoe SK, Park KH, Yang MR, Jeong KJ, Kim DH, Choi JS, Jin SK, Kim IS. 2006. Quality characteristics of low-fat emulsified sausage containing tomatoes during cold storage. Korean J Food Sci Ani Resour 26: 297-305. |
17 | Kim MY, Chun SS. 2008. Quality characteristics of Sulgidduk with tomato powder. Korean J Food Cook Sci 24: 412-418. |
18 | Choi EJ, Kim MH. 2015. The health benefits of porridge with tomato powder. Korean J Food Cook Sci 31: 233-240. DOI |
19 | Lee S, Moon HY, Lee SW, Moon JN, Kim DH, Kim GY. 2014. Monitoring of wine quality by using environmentally friendly tomato concentrate and commercial wines. Korean J Food Cult 29: 278-285. DOI |
20 | Kim KH, Kim YS, Hong MS, Yook HS. 2016. Quality characteristics of bagel added with tomato powder. J Korean Soc Food Sci Nutr 45: 360-365. DOI |
21 | Heo YJ, Sim KH, Choi HY, Kim SI. 2010. Antioxidative activity of crackers made with a guava (Psidium guajava Linn.) leaf extract harvested in Korea. Korean J Food Cook Sci 26: 171-179. |
22 | Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with sea tangle power. J Korean Food Cult 21: 541-549. |
23 | AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 942. |
24 | Lim EJ. 2008. Quality characteristics of cookies with added Enteromorpha intenstinalis. Korean J Food Nutr 21: 300-305. |
25 | Park KB, Han GH, Kim BY. 2003. Utilization of the natural antioxidants for the anti-peroxidation of almond cracker. J Korean Soc Food Sci Nutr 32: 131-136. DOI |
26 | Kang HJ, Choi HJ, Lim JK. 2009. Quality characteristics of cookies with ginseng powder. J Korean Soc Food Sci Nutr 38: 1595-1599. DOI |
27 | Kim JJ, Kim SJ, Kim SH, Park HR, Lee SC. 2006. Antioxidant and anticancer activities of extracts from Styela clava according to the processing methods and solvents. J Korean Soc Food Sci Nutr 35: 278-283. DOI |
28 | Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cook Sci 24: 398-404. |
29 | Lee JS, Jeong SS. 2009. Quality characteristics of cookies prepared with button mushroom (Agaricus bisporous) powder. Korean J Food Cook Sci 25: 98-105. |
30 | Koh WB, Noh WS. 1997. Effect of sugar particle size and level on cookie spread. J East Asian Diet Life 7: 159-165. |
31 | Monthly Confectionery and Bakery. 1999. Baking theory lectures. B&C World, Seoul, Korea. p 28-60. |
32 | Kim HS. 2015. Physicochemical properties of white pan bread prepared with Portulaca oleracea. MS Thesis. Hansung University, Seoul, Korea. |