The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Properties of Immature Green Cherry Tomato Pickles

미숙 청방울 토마토 피클 제조 조건에 관한 연구

  • Koh, Jong-Ho (Department of Bio-Food Analysis, Korea Bio-Polytechnic College) ;
  • Shin, Hae-Hun (Division of Food Service Industry, BaekSeok Culture University) ;
  • Kim, Young-Shik (Dept. of Plant and Food Science, Sangmyung University) ;
  • Kook, Moo-Chang (Dept. of Marine Biotechnology, Anyang University)
  • 고종호 (한국폴리텍바이오대학 바이오식품분석과) ;
  • 신해헌 (백석문화대학 외식산업학부) ;
  • 김영식 (상명대학교 식물식품공학과) ;
  • 국무창 (안양대학교 해양생명공학과)
  • Received : 2011.12.20
  • Accepted : 2012.02.09
  • Published : 2012.03.31
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Abstract

This study was carried out to optimize the production of immature green cherry tomato pickles and to produce green cherry tomato pickles of good sensory quality. The composition of immature green cherry tomato pickles was optimized using a central composition design with 3 variables and 3 levels. The overall acceptability score, based on sensory evaluation, was best, when the immature green cherry tomato pickles contained 231 g of vinegar, 52.6 g of salt, 168.3 g of sugar, 204 g of tomatoes, and 231 $m{\ell}$ of water. The statically predicted optimal formulation of immature green cherry tomato pickles on overall acceptability value was 33.54%(w/w) of vinegar, 7.64%(w/w) of salt, 25.28%(w/w) of sucrose, 33.54%(w/w) of water. The optimal conditions for producing immature green cherry tomato pickles should consider the factors of time and temperature of storage.

Keywords

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