|
KMID : 1011620150310030233
|
|
Korean Journal of Food and Cookey Science
2015 Volume.31 No. 3 p.233 ~ p.240
|
|
|
The Health Benefits of Porridge with Tomato Powder
|
|
최은주:Choi Eun-Joo
김미향:Kim Mi-Hyang
|
|
|
Abstract
|
|
|
|
We investigated the physicochemical and antioxidant activity characteristics of tomato porridge with different ratios (0%, 2%, 4%, 6%, and 8%) of tomato powder in order to determine its potential health benefits. Tomato porridge samples were measured to obtain 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity. The DPPH radical scavenging activity increased with the addition of tomato powder. The moisture contents of samples ranged from 81% to 78%. The L-value decreased, while a- and b-values increased, as the amount of tomato powder in the porridge increased. Also, the pH of samples decreased with increasing quantity of tomato powder. Based on sensory evaluations, the tomato powder intensified color, flavor, taste, appearance, viscosity and overall acceptability of the porridge. The sample that comprised 6% tomato powder had the highest color, flavor, taste, appearance and overall acceptability scores. Consequently, this research found that incorporating this percentage of tomato powder into the rice flour was the best formula for tomato porridge.
|
|
|
KEYWORD
|
|
|
porridge, tomato powder, heath benefits, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|