• Preventive Nutrition and Food Science
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• v.12 no.4
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• pp.229-233
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• 2007

This study was conducted to investigate the quality characteristics of cookies added with different levels of tomato powder. Cookies were prepared with five different levels of tomato powder (0, 2.5, 5.0, 7.5, and 10.0%) and the physicochemical properties were examined. The pH of cookie dough decreased significantly by the addition of tomato powder (p<0.05). Crude protein and ash content of the cookies containing 5.0, 7.5 and 10.0% tomato powder were significantly higher than those of control and those with 2.5% (p<0.05). The spread factor of control cookie was lower than that of cookies containing 5.0, 7.5, and 10.0% tomato powder. The incorporation of tomato powder in cookies lowered the lightness values but increased redness and yellowness values. Rheology testing showed that cookies with 5.0, 7.5, and 10.0% tomato powder had significantly lower hardness value than control. Sensory evaluation revealed that overall desirability scores were not significantly different between control and tomato powder added groups. Therefore, cookies with up to 10.0% added tomato powder would be as acceptable as control cookies without depressing cookie quality.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.460-473
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• 2015

This study aimed to create a standardized recipe using three cultivars of tomatoes (Chal-tomato, Daejeo-tomato, Blacktomato) and select an appropriate tomato for producing tomato Jangajii through quality and sensory evaluation. With regard to the proximate composition of tomato Jangajii, moisture and ash contents of Chal-tomato were highest in the early stage of storage, whereas moisture, crude protein and ash contents of Black-tomato were highest in the final stage of storage. Daejeotomato showed minimal changes in pH, but showed the highest salt and sugar contents. L value increased with increasing storage time and then decreased thereafter (p<0.001). The a and b values decreased with increasing storage time and then increased thereafter (p<0.001). The reducing sugar content increased with increasing storage time and then decreased thereafter (p<0.001). With regard to Daejeo-tomato, hardness was the highest (p<0.001), and total microbial counts were lowest (p<0.001). Daejeo-tomato showed the lowest activities of PME as a softening enzyme and PG. For sensory properties, Daejeo-tomato showed a relatively high preference for all items except aroma. Based on the above results, Daejeo-tomato Jangajii showed superior quality characteristics and high preference in general among tomato Jangajii from all three cultivars of tomatoes. Therefore, Daejeo-tomato Jangajii is useful as low-sodium tomato Jangajii in light of quality characteristics and preference.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.433-439
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• 2009

The purpose of this study was to investigate the quality characteristics of tomato sauce, which is widely used in Western cuisine, according to tomato variety. The plum tomato sauce treatment had the highest pH at 4.13 while sauces made with Seo gwang and Young gwang tomatoes exhibited the lowest pH level of 4.07 (p<0.05). Sweetness was highest in the plum tomato sauce at $9.80^{\circ}$Brix. This might have been due to the fact that the plum tomato variety was the sweetest among the different tomatoes. There were no significant differences among the treatments in terms of reducing sugars, salinity, or viscosity. A color difference analysis indicated that redness (a-value) was highest in the plum tomato sauce, which contained a high level of lycopene. Sensory evaluations were performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The plum tomato sauce received the best scores in every evaluation, except for viscosity. These comparative results will support the development of better quality tomato sauce using plum tomatoes.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.826-835
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• 2012

This study was conducted to examine the quality characteristics of Oncorhynchus masou stock containing various amounts of tomato (2%, 4%, 6%, 8% and 10%). To accomplish this, the moisture contents, Hunter's color value, pH, salinity, sugar contents, free sugar contents, minerals and free amino acid were measured. The b value decreased, while the L value, a value, pH, salinity, sugar contents, total sugar (fructose, glucose, sucrose) and minerals (Na, Mg, K, Ca, Fe) increased as the ratio of tomato increased. A total of 33 free amino acids were detected, and the amino acid content increased as the ratio of tomato increased. Investigation of different attributes revealed that tomato content significantly affected color intensity, savory flavor and tomato taste. In the acceptance test, stock containg 8% tomato was preferred for flavor, taste, texture and overall quality ; therefore, this was taken as the optimal tomato content for maximizing the overall quality of Oncorhynchus masou stock.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.185-192
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• 2015

This research tried to contribute to the diversification and the high quality of tofu products by adding the natural colors from tomatoes and strawberries, thus providing more attractive colors, greater antioxidative activity, and higher palatability The quality characteristics of tofu with 4%, 8%, and 12% strawberry juice and 5%, 10%, and 15% of tomato juice were analyzed. Tofu with tomato juice was found to be higher in transference number, and pH showed a significant decrease as the rate of the addition increased, The antioxidant activity of tofu with strawberry juice is 37.76~52.12%, and tofu with tomato juice is 41.79~51.51%, with tofu with tomato juice is being higher than tofu with strawberry juice in antioxidant status DPPH radical scavenging ability. In chromaticity, the L-value and b-value showed significant decreases as tomato juice was added and when strawberry juice are was added and the values increased. In texture, the hardness of tofu with tomato juice was found to be significantly more solid than tofu with strawberry juice. For the test of springiness, the order was as follows: control group> tomato juice 5%> tomato juice 10%. The result of the organoleptic test of tofu showed, tofu with tomato juice to be significantly brighter in exterior color than tofu with strawberry juice (p<0.001), in for savory flavor, the result shows that tofu with 12% strawberry juice added and that with 10% tomato juice added had better flavor. For the test of beany flavor, the control group is higher than tofu with strawberry juice and tomato juice, and tofu with 10% of tomato juice added was lowest in beany flavor. In the preference investigation, tofu with 10% tomato juice showed the highest preference after swallowing and in overall status.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.412-418
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• 2008

In this study, Sulgidduk samples were prepared with substitutions of 1, 2, 3, and 4% tomato powder, along with a control, and were then analyzed for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of tomato powder in the formulation. According to the results, moisture content and water activity were not significantly different among the Sulgidduk samples. In terms of color, as the level of tomato powder content increased, lightness decreased, while the a-value (+redness/-greenness), and yellowness increased. For the textural characteristics, the samples showed significant differences for hardness, adhesiveness, and gumminess, while fracturability was not significantly different. In addition, the samples containing tomato powder presented significantly higher springiness, cohesiveness(except the 1% substitution level), chewiness, and resilience than the control group. In the sensory evaluation, the control group had significantly higher scores for color and flavor as compared to the tomato powder samples. Furthermore, flavor and overall acceptability decreased, while tomato flavor, sourness, and off-flavor increased with increasing tomato powder content. Sweetness and after-taste were not significantly different among the samples. In conclusion, the results indicate that substituting 2${\sim}$3% tomato powder in Sulgidduk is optimal for quality, and provides a product with reasonably high overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.876-882
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• 2007

The purpose of this study was to investigate the effects of basil on the quality characteristics of tomato sauce, which is used widely in Western cuisine. The highest pH of 4.29 was observed in the tomato sauce with 4% fresh basil added, while the tomato sauce with 0% fresh basil exhibited the lowest pH of 4.20. The pH of the tomato sauce gradually increased with the addition of fresh basil. The analysis of color differences in the tomato sauce indicated that redness(avalue) decreased with the addition of basil;, whereas consistency and spreadability increased with the increasing amounts of the fresh basil. The sensory evaluation was performed with scoring tests for color, flavor, taste, after taste, viscosity, and overall acceptability by 15 professional panelsists. The tomato sauce with 2% basil showed the best score in the sensory evaluation, except for vicosity. From the above results, the data suggest that an addition of 2% fresh basil to tomato sauce is recommended for commercial use.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.755-762
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• 2011

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.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.138-145
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• 2010

This study was conducted to develop a novel tomato sauce using natural seasoning. The data was analyzed using SPSS for Windows (version 14.0). Two factors of the tomato sauce were varied was tomato paste and sugar. Nine tomato sauces were produced with various compounding ratios of tomato paste and sugar. The color, viscosity and sensory evaluations of the nine tomato sauces were determined. Items examined in the sensory evaluation were color, sweetness, viscosity and overall quality. Sweetness($4.44{\pm}1.36$), viscosity($5.16{\pm}1.28$) and overall quality($4.68{\pm}1.11$) of the tomato paste 340g and sugar 100 g sample got highest scores. Therefore, this composition was used as tomato spaghetti sauce. Tomato spaghetti sauce using a natural tomato sauce and artificial tomato sauce was prepared and subjected to a sensory evaluation. Items included in the sensory evaluation were taste, flavor, harmony, overall quality. In this analysis, all sensory item scores of the tomato spaghetti sauce using natural seasoning were significantly higher than when artificial seasoning was used. Therefore, the potential of commercialization of tomato sauces using natural seasoning was confirmed.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.766-772
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• 2015

This research was conducted to investigate the effect of essential oil (EO) from Artemisia Princeps Pampanini on quality of tomato during storage. EO was extracted by steam distillation and diluted by 1 and 2%. Total phenolic contents and antioxidative activities of EO were analyzed. Tomato was packaged corrugated box covered with polypropylene (PP) film containing EO (1 and 2%) and then stored at room temperature for 10 days. During storage, appearance, weight loss rate, soluble solid contents, pH and a (redness) value were measured for tomato. Total phenolic contents of EO increased in a dose-dependence. The DPPH and ABTS radical scavenging activities also showed a concentration-dependent increase. The weight loss rate was lowest using the film packaged in 1% EO. During the storage period, soluble solid contents and pH increased in all treatments. The a value increased regardless of EO concentration in films. Especially, tomato packaged with EO film showed a lower a value than non EO-packaged ones. This result suggests that application of EO to film is effective for tomato quality preservation.