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KMID : 0525720160210040255
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Journal of Chitin and Chitosan
2016 Volume.21 No. 4 p.255 ~ p.260
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Quality Characteristics of Tomato Sauce added with Chitooligosaccharide
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An Sang-Hee
Park Geum-Soon
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Abstract
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The purpose of this study was to investigate the quality characteristics of tomato sauce prepared with chitooligosaccharide substituted at varying proportions (0%, 0.3%, 0.6%, 0.9%, and 1.2%). The moisture content of tomato sauce decreased, but pH increased significantly with the addition of chitooligosaccharide. The salinity of tomato sauce increased, but viscosity did not show significant difference with the addition of chitooligosaccharide. DPPH radical scavenging activity of tomato sauce increased as the amount of chitooligosaccharide increased. The L value and b value of Hunter`s color decreased, but the a value decreased significantly with the addition of chitooligosaccharide. In terms of after swallowing, odor, texture, taste, overall preference, and harmony, the sensory evaluation scores of groups containing 0.3% and 0.6% of chitooligosaccharide did not show significant differences or were higher compared to the control group. Based on the above results, using less than 0.6% of the chitooligosaccharide would be appropriate for use in tomato sauces.
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KEYWORD
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Chitooligosaccharide, Tomato sauce, Quality characteristics
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