Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Development and Application of a Novel Tomato Sauce Using Natural Seasoning

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  • Kim, Jung-Hee (Department of Food and Nutrition, Seoul Women's University) ;
  • Lee, Young-Mee (Department of Food and Nutrition, Kyungwon University) ;
  • Joo, Na-Mi (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Choi, Kyung-Suk (Department of Food and Nutrition, Daejin University) ;
  • Sohn, Cheong-Min (Department of Food and Nutrition, Wonkwang University) ;
  • Park, Sang-Hyun (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Chung, Chung-Soon (Health Promotion Division, Seoul Metropolitan Government) ;
  • Do, Hae-Ja (Health Promotion Division, Seoul Metropolitan Government) ;
  • Ryou, Hyun-Joo (Health Promotion Division, Seoul Metropolitan Government)
  • 김정희 (서울여자대학교 식품영양학과) ;
  • 이영미 (경원대학교 식품영양학과) ;
  • 주나미 (숙명여자대학교 식품영양학과) ;
  • 최경숙 (대진대학교 식품영양학과) ;
  • 손정민 (원광대학교 식품영양학과) ;
  • 박상현 (숙명여자대학교 식품영양학과) ;
  • 정정순 (서울특별시 여성가족정책관 건강증진담당관) ;
  • 도혜자 (서울특별시 여성가족정책관 건강증진담당관) ;
  • 유현주 (서울특별시 여성가족정책관 건강증진담당관)
  • Received : 2009.08.24
  • Accepted : 2010.02.25
  • Published : 2010.04.30
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Abstract

This study was conducted to develop a novel tomato sauce using natural seasoning. The data was analyzed using SPSS for Windows (version 14.0). Two factors of the tomato sauce were varied was tomato paste and sugar. Nine tomato sauces were produced with various compounding ratios of tomato paste and sugar. The color, viscosity and sensory evaluations of the nine tomato sauces were determined. Items examined in the sensory evaluation were color, sweetness, viscosity and overall quality. Sweetness($4.44{\pm}1.36$), viscosity($5.16{\pm}1.28$) and overall quality($4.68{\pm}1.11$) of the tomato paste 340g and sugar 100 g sample got highest scores. Therefore, this composition was used as tomato spaghetti sauce. Tomato spaghetti sauce using a natural tomato sauce and artificial tomato sauce was prepared and subjected to a sensory evaluation. Items included in the sensory evaluation were taste, flavor, harmony, overall quality. In this analysis, all sensory item scores of the tomato spaghetti sauce using natural seasoning were significantly higher than when artificial seasoning was used. Therefore, the potential of commercialization of tomato sauces using natural seasoning was confirmed.

Keywords

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