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KMID : 1011620100260020238
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 2 p.238 ~ p.145
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Development and Application of a Novel Tomato Sauce Using Natural Seasoning
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김정희:Kim Jung-Hee
이영미:Lee Young-Mee/주나미:Joo Na-Mi/최경숙:Choi Kyung-Suk/손정민:Sohn Cheong-Min/박상현:Park Sang-Hyun/정정순:Chung Chung-Soon/도혜자:Do Hae-Ja/유현주:Ryou Hyun-Joo
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Abstract
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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±1.36), viscosity(5.16±1.28) and overall quality(4.68±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.
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KEYWORD
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tomato sauce, natural seasoning
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