Quality Characteristics of Noodles added with Tomato Powder

김동석,; 최우국,; 최석현,; Park, MiLan; 강병남,; 김동호,; Ahn, Junbae; 한경필,

doi:10.20878/cshr.2015.21.1.010

culinarysciencehospitalityresearch

2015

DOI: 10.20878/cshr.2015.21.1.010

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Quality Characteristics of Noodles added with Tomato Powder

김동석 김동석¹,

최우국 최우국²,

최석현 최석현³

et al.

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Cited by 6 publications

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Quality characteristics of tomato ‘Soksungjang’ prepared with Rhizopus oligosporus Koji

Jeon¹,

Youn²,

Jeong³

et al. 2021

Korean J. Food Preserv.

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This study aimed to investigate and optimize the quality of tomato 'Soksungjang'. Tomato 'Soksungjang' was prepared using 10% tomato paste with the addition of Rhizopus oligosporus Koji. Various quality characteristics were determined including proximate composition, physicochemical properties, free sugar and organic acid contents, free amino acid content, total microbial count, enzyme activity, and the presence of volatile compounds. The results showed that the free sugar content of tomato 'Soksungjang' was 14.81 mg%. The individual sugars identified were glucose, galactose, fructose, sucrose, maltose, and lactose. The total organic acid content was 162.79 mg% and the identified individual organic acids were citric acid, lactic acid, acetic acid, malic acid, formic acid, and succinic acid. The total free amino acid content was 1,440 mg%, including major amino acids, such as glutamic acid, lysine, and arginine. The α-amylase activity of the tomato 'Soksungjang' was 74.42 unit/mL, whereas lipase and neutral protease activities were 93.59 and 35.79 unit/mL, respectively. Total 30 compounds including alcohols, esters, ketones, and aldehydes were detected in tomato 'Soksungjang'. Ethyl alcohol, 3-methyl-1-butanol, and ethyl acetate were among the major volatile compounds.

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Quality characteristics of tomato ‘Soksungjang’ prepared with Rhizopus oligosporus Koji

Jeon¹,

Youn²,

Jeong³

et al. 2021

Korean J. Food Preserv.

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Quality characteristics and antioxidant activity of ‘Hwajeon’ prepared using tomato powder

Jung¹,

Hwang²

2021

Korean J. Food Preserv.

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The present study was conducted to investigate the quality characteristics and antioxidant activities of 'Hwajeon' that was prepared by replacing glutinous rice flour with 0, 4, 8, and 12% of tomato powder. The moisture content in 'Hwajeon' was noted to be 42.60-46.59%, with the highest moisture content present in 'Hwajeon' without the added tomato powder. The addition of tomato powder revealed a decreasing tendency of the moisture content compared to that in the control group. There was no statistically significant difference in the crude protein levels of 'Hwajeon', based on the content of added tomato powder; however, the contents of ash and crude fat increased with increasing amounts of tomato powder. The sugar content in 'Hwajeon' increased in accordance with the addition of tomato powder, whereas the pH tended to decrease. Regarding the determination of chromaticity, the value of L* decreased and those of a* increased with increasing levels of tomato powder. The total polyphenol and total flavonoid contents increased with increasing levels of tomato powder. The antioxidant properties investigated by evaluating the DPPH and ABTS radical scavenging activities and reducing powder, were significantly higher than those of the control, and proportionally increased with increasing contents of tomato powder. These results suggest that the addition of 4-12% of tomato powder could be applied in the preparation of 'Hwajeon'.

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Quality Characteristics and Antioxidant Activity of Noodles added with Chinese Artichoke Powder

Park¹

2017

EASDL

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Quality Characteristics of Noodles added with Tomato Powder

Cited by 6 publications

References 5 publications

Quality characteristics of tomato ‘Soksungjang’ prepared with Rhizopus oligosporus Koji

Quality characteristics of tomato ‘Soksungjang’ prepared with Rhizopus oligosporus Koji

Quality characteristics and antioxidant activity of ‘Hwajeon’ prepared using tomato powder

Quality Characteristics and Antioxidant Activity of Noodles added with Chinese Artichoke Powder

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