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Quality Characteristics of Crackers with Tomato Concentrate

토마토 농축액을 이용한 크래커의 품질 특성

  • Kim, Ki-Ppum (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Kyoung-Hee (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Young Shik (Department of Plant and Food Science, Sangmyung University) ;
  • Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University)
  • 김기쁨 (충남대학교 식품영양학과) ;
  • 김경희 (충남대학교 식품영양학과) ;
  • 김영식 (상명대학교 식물식품공학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Received : 2016.08.25
  • Accepted : 2016.10.25
  • Published : 2017.01.31

Abstract

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.

Acknowledgement

Supported by : 토마토 지역전략작목산학협력단

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