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KMID : 1134820120410020227
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 2 p.227 ~ p.232
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Quality Characteristics of Tomato Jam Added with Fructo-oligosaccharide
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Na Yeon-Mi
Lee Young-Ju
Chun Soon-Sil
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Abstract
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Quality characteristics of tomato jam added with 15, 25, 35 and 50% fructo-oligosaccharide substituted for sucrose were evaluated. As the amount of fructo-oligosaccharide increased, the moisture content and total titratable acidity of tomato jam increased, whereas pH and spreadness decreased. In the results of color and texture analysis, lightness (L*), redness (a*) and yellowness (b*) in addition to adhesiveness and resilience increased when fructo-oligosaccharide was added up to 50% of the total tomato weight. In the sensory evaluation, values of flavor, transparency, sweetness, and off-flavor decreased as fructo-oligosaccharide content increased, whereas tomato flavor, sourness and stickiness increased. Overall acceptance of tomato jam added with 25～35% fructo-oligosaccharide was the highest among all of the samples.
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KEYWORD
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tomato jam, temptation, spreadness, fructo-oligosaccharide, sensory evaluation
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