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KMID : 1134820170460010077
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 1 p.77 ~ p.82
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Quality Characteristics of Crackers with Tomato Concentrate
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Kim Ki-Ppum
Kim Kyoung-Hee
Kim Young-Sik
Yook Hong-Sun
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Abstract
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The purpose of this study was to evaluate the quality of crackers added with different concentrations (0%, 3%, 5%, 7%, and 10%) of tomato concentrate. The study results found that pH and baking loss rate of crackers of the control were higher than those of the samples. On the other hand, density and moisture of crackers with 10% tomato concentrate were higher than those of the samples. Hunter L values of crackers decreased as concentration of tomato concentrate increased, whereas a and b values of crackers increased. In the texture analysis, hardness of crackers decreased according to concentration of tomato concentrate. DPPH free radical scavenging activity of crackers increased as concentration of tomato concentrate increased. In the sensory evaluation, taste, color, flavor, texture, and overall acceptability of crackers added with 5% tomato concentrate were higher than those of other samples. Therefore, the results suggest that addition of 5% tomato concentrate is effective for increasing consumer acceptability and functionality of crackers.
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KEYWORD
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tomato concentrate, sensory evaluation, texture analysis, DPPH radical scavenging activity, Hunter’s color value
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