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KMID : 0665220120250010077
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Korean Journal of Food and Nutrition
2012 Volume.25 No. 1 p.77 ~ p.82
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Properties of Immature Green Cherry Tomato Pickles
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Koh Jong-Ho
Shin Hae-Hun
Kim Young-Sik
Kook Moo-Chang
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Abstract
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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 ㎖ 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.
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KEYWORD
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immature green cherry tomato pickles, central composition design, sensory evaluation
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