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KMID : 0380919790080010009
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Journal of the Korean Society of Food Nutrition
1979 Volume.8 No. 1 p.9 ~ p.14
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A Quality Comparative Study on the Tomato Product in Korean Markets (Ⅰ) - An Analytical Report on the Nutritive Ingredients and the Standardization of Quality of Tomato Katchup Marketed
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노숙령/Rho SN
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Abstract
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The consumption of catchup is increasing due to the raising of income level and food industry and westernization of dietary life followed by economic growth.
In this paper Ⅰ picked up three kinds of food produced by two foreign food companies and three kinds of food by two domestic companies.
The average results by experimentation on the nutritive ingredients and the standard quality was as follows;
A. Nutritve ingredients;
1) Water content
a) Domestic 68.3% b) Foreign 69.1%
2) Protein content
a) Domestic 2.2 g b) Foreign 2.1 g
3) Fat content
a) Domestic 0.1 g b) Foreign 0.1 g
4) Carbohydrate content
a) Domestic 25.1 g b) Foreign 24.6 g
5) Mineral content (Ash)
a) Domestic 4.4 g b) Foreign 3.9 g
6) Calcium content
a) Domestic 33.5 ㎎ b) Foreign 24.2 ㎎
7) Phosphorus content
a) Domestic 16.1 ㎎ b) Foreign 24.2 ㎎
8) Vitamin C content
a) Domestic 14.6㎎ b) Foreign 16.0 ㎎
B. Standard quality
1) Remains after evaporation
a) Domestic 41.7% b) Foreign 38.4%
2) Free mineral acid content
a) Domestic none b) Foreign none
3) Tar chromatophore
a) Domestic trace(Acid)^+ b) Foreign none
4) Heavy metalic elements*
5) Sodium chloride content
a) Domestic 3.3% b) Foreign 3.3%
6) pH level
a) Domestic 3.83 b) Foreign 3.76
+ The tar chromatophore elements could not be accurately measured by chromatography.
* The heavy metalic elements were both under safety levels in the domestic and foreign products.
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