Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The quality Characteristics of Saccharified Cherry Tomato Gruel Prepared with Rice Mash

쌀당화액을 이용하여 제조한 당화 방울토마토죽의 품질특성

  • Kim, Jin-Sook (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Young-Ja (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Yang, Ji-Won (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration)
  • 김진숙 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김자영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 양지원 (농촌진흥청 국립농업과학원 농식품자원부)
  • Published : 2011.12.30
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Abstract

This study was conducted to investigate the physicochemical characteristics and sensory qualities of saccharified cherry tomato gruel with different ratios of cherry tomato by rice mash. Saccharified cherry tomato gruel containing 0, 15, 30 and 45% cherry tomato puree was prepared and proximate compositions, sweetness, pH, acidity, color, texture, free sugar and sensory analysis of the samples were measured. With increasing cherry tomato puree content, proximate compositions, sweetness and acidity of cherry tomato gruel increased, and pH decreased significantly p<0.05). Saccharified cherry tomato gruel prepared with 15-45% cherry tomato puree displayed significantly lower viscosity. As the level of cherry tomato puree increased, L-value decreased, whereas the a-value and b value increased. Free sugar contents of fructose and glucose contents increased while maltose content decreased. Free sugar content of cherry tomato rice gruel was ranged of 1.44-2.12, 0.53-1.66 and 0.49-0.86 respectively. Cherry tomato rice gruel with 30% added cherry tomato puree was the most preferred for color, flavor, taste, mouth feeling, texture, overall acceptability preference. From these results, we found that adding 30% cherry tomato puree was the best to make gruel with high sensory quality.

Keywords

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