토마토미숙과 추출액의 함량을 달리하여 제조한 토마토소스의 품질 특성
The Quality Characteristics of Tomato Sauce Prepared with Different Contents of Immature Tomato Fruit Extract
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It is known that α‐tomatine, which has various functionalities, is contained only in immature tomato fruit that has been discarded as byproduct. Thus, this study purposed to develop highly functional tomato sauce of high value added using immature tomato fruit. As to the chromaticity of tomato sauce prepared with different contents of immature tomato fruit extract, all of lightness L, redness a, and yellowness b decreased significantly with increase in the content of immature tomato fruit extract. As to anti‐oxidative effect, total polyphenol was highest in TSC‐4 containing extract 5%, and DPPH was highest in TSC‐1 containing 1%. These results show that anti‐oxidative effect is not proportional to the content of immature tomato fruit extract but there is optimal content that maximizes anti‐oxidative activity. The content of lycopene and β‐carotene, which are known to have various functionalities, decreased with increase in the content of immature tomato fruit extract, and the content of α‐tomatine was 31.18 (ug/100g, fw) in TSC‐4 containing immature tomato fruit extract 5% and was insignificant in samples containing 2‐3%. Among analyses based on sensory tests, quantitative descriptive analysis showed that the moistness of appearance and sourness of smell were higher with increase in the content of immature tomato fruit extract. However, the sweetness of smell and tomato odor were lower with increase in the content of immature tomato fruit extract. Sourness and astringency among tastes, and granularity and chewiness among textural properties were stronger with increase in the content of immature tomato fruit extract. What is more, when the feeling left inside the mouth after swallowing was examined, rough taste, astringent after‐taste, bitter taste, and residue left in the mouth were stronger with increase in the content of immature tomato fruit extract. When acceptance was tested with providing only tomato sauce prepared with different contents of immature tomato fruit extract or providing the tomato sauce along with pasta, appearance, color, flavor, viscosity, and overall acceptance were generally high in TSC‐2 containing immature tomato fruit extract 2%.
Abstract
It is known that α‐tomatine, which has various functionalities, is contained only in immature tomato fruit that has been discarded as byproduct. Thus, this study purposed to develop highly functional tomato sauce of high value added using immature tomato fruit. As to the chromaticity of tomato sauce prepared with different contents of immature tomato fruit extract, all of lightness L, redness a, and yellowness b decreased significantly with increase in the content of immature tomato fruit extract. As to anti‐oxidative effect, total polyphenol was highest in TSC‐4 containing extract 5%, and DPPH was highest in TSC‐1 containing 1%. These results show that anti‐oxidative effect is not proportional to the content of immature tomato fruit extract but there is optimal content that maximizes anti‐oxidative activity. The content of lycopene and β‐carotene, which are known to have various functionalities, decreased with increase in the content of immature tomato fruit extract, and the content of α‐tomatine was 31.18 (ug/100g, fw) in TSC‐4 containing immature tomato fruit extract 5% and was insignificant in samples containing 2‐3%. Among analyses based on sensory tests, quantitative descriptive analysis showed that the moistness of appearance and sourness of smell were higher with increase in the content of immature tomato fruit extract. However, the sweetness of smell and tomato odor were lower with increase in the content of immature tomato fruit extract. Sourness and astringency among tastes, and granularity and chewiness among textural properties were stronger with increase in the content of immature tomato fruit extract. What is more, when the feeling left inside the mouth after swallowing was examined, rough taste, astringent after‐taste, bitter taste, and residue left in the mouth were stronger with increase in the content of immature tomato fruit extract. When acceptance was tested with providing only tomato sauce prepared with different contents of immature tomato fruit extract or providing the tomato sauce along with pasta, appearance, color, flavor, viscosity, and overall acceptance were generally high in TSC‐2 containing immature tomato fruit extract 2%.
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