Advanced SearchSearch Tips
Quality Characteristics of Salted Tomato Powder
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Quality Characteristics of Salted Tomato Powder
Cho, Sung-Hyun; Yoo, Seung-Seok;
  PDF(new window)
Purpose: This study was conducted to investigate the physical and sensory properties of seasoned powders utilizing tomato. Methods: Tests of salted tomato powder were performed for the physiochemical properties (moisture content, pH value, titratable acidity, color value, salinity content, and solubility content), sensory characteristics and sensory preference. Results: Moisture content of salted tomato powder containing fully ripened tomato (RT) was higher than that of salted tomato powder containing cherry tomato (CT), with the exception of CT 10%. The pH values of RT was relatively high and increased salt addition increased the pH as well. The titratable acidity was opposite the result of pH measurement. The color values of RT was higher than that of CT for the L, a, and b values. The salt content of RT was higher than that of CT. RT 10% showed the highest dissolution followed by CT 10%. In addition, the sensory preference for CT 10% was the highest, with the best scores for appearance and taste. Conclusion: It was concluded that 10% salt addition is the most suitable sensually for the manufacture of salted tomato powder.
tomato;salt;salted tomato powder;quality characteristics;sensory preference;
 Cited by
Ben-Amotz A, Fisher R. 1998. Analysis of carotenoids with emphasis on 9-cis ${\beta}$-carotene in vegetables and fruits commonly consumed in Israel. Food Chem 62(4):515-520. crossref(new window)

Cho SH. 2015. Development and quality characteristics of tomato-salt seasoning powder. Doctorate dissertation. Sejong University, Seoul, Korea. pp 136-147.

Giovannucci E, Ascherio A, Rimm EB, Stampfer MJ, Colditz GA, Willett WC. 1995. Intake of carotenoids and retinol in relation to risk of prostate cancer. J Natl Cancer Inst 87(23):1767-1776. crossref(new window)

Kang CK. 2014. Studies on sensory quality characteristics and manufacture for domestic fruit wine salts. Master's thesis. Sejong University, Seoul, Korea. pp 10-58.

Kim DS, Kozukue N, Han JS, Kim MH. 2004. The changes of components by maturity stage of tomato II. Korean J Food Culture 19(6):605-610.

Kim JH. 2009. Quality characteristics of tomato sauce prepared with functional herbs and tomato puree. Doctorate dissertation. Sejong University, Seoul, Korea. pp 7-29.

Kim OM, Jang SY, Woo SM, Jo YJ, Choi MS, Jeong YJ. 2010. Changes in the physicochemical properties of tomato wine by alcohol fermentation. J Korean Soc Food Sci Nutr 39(10):1516-1521. crossref(new window)

Kim YM, Byun JY, Nam GB, Cho JH, Do JR, In JP. 2007. Studies on functional salt fortified with seaweed components. Korean J Food Sci Technol 39(2):152-157.

Kim YS, Ko JH, Park MK, Oh JH, Yuk HS. 2012. Conquest! Efficacy & processing of toamto. Tomato agency, Chungcheongnam-do, Korea. pp 5-18.

Lee JS, Cho MS, Hong JS. 2008. Quality characteristics of Sulgidduk containing added tomato powder. Korean J Food Cook Sci 24(3):375-381.

Lee SW, Kim HJ, Moon DS, Jung DH, Choi HS. 2007. Manufacturing process and component analysis of seawater salt using seaweeds. J Ocean Eng Technol 21(4):61-65.

Moon DS, Kim HJ, Shin PK, Jung DH. 2005. Characteristics of chemical contents of horizontal spray salts from deep ocean water. J Kor Fish Soc 38(1):65-69.

Ministry of Health and Welfare. 2000. Food standard code. Ministry of Health and Welfare, Seoul, Korea. pp 173-177.

Park JW, Kim SJ, Kim SH, Kim BH, Kang SG, Nam SH, Jung ST. 2000. Determination of mineral and heavy metal contents of various salts. Korean J Food Sci Technol 32(6):1442-1445.

Park SJ, Park KY, Jun HK. 2001. Effects of commercial salts on the growth of Kimchi-related microorganisms. J Korean Soc Food Sci Nutr 30(5):806-813.