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KMID : 0665420090240040433
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Korean Journal of Food Culture
2009 Volume.24 No. 4 p.433 ~ p.439
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Quality Characteristics of Tomato Sauces Prepared using Different Tomato Varieties
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Kim Jang-Ho
Kim Hyeun-Chul
Song Byung-Hwa
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Abstract
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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 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.
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KEYWORD
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tomato sauce, plum tomatoes, sweetness, lycopene, quality characteristics
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