Quality Characteristics and Sensory Evaluation of Tomato Sauce with Added Perilla Leaf
published in 2013. 12. 31
Abstracts
Tomato sauce is widely known as a health food, In this study perilla leaf was added to a tomato sauce and the resulting functional improvements were assessed. The moisture of the tomato sauce WITH 2% added perilla leaf was 89.52%, the highest observed likewise, sample pH also significantly increased with 2% perilla leaf, to the highest pH of 4.71, (p>0.001). Lightness L value of the control group was the highest at 40.70, and the redness a value and yellowness b value were highest in, the control group, at 15.77, and 17.70, respectively. The highest salinity was foung with 2% perilla leaf, 0.96, and the sugar content with 2% perilla leaf, was 9.57. The reducing sugar was highest in the control with 63.08. The change in the total bacterial counts was measured during 9 days of storage at
Keyword
- tomato sauce
- perilla leaf
- sensory test
- reducing sugar
- PCA
Chemical Compound (All 11)
Analytical Information
IPC | A23L 23/00 |
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Analytical Keyword | tomato sauce; perilla leaf; reducing sugar; yellowness; lightness; redness; salinity; Brix; storage period; viscosity; bacterial count; after taste |
Etc. keywrd | tomato sauce; perilla leaf; reducing sugar; yellowness; lightness; redness; salinity; Brix; storage period; viscosity; bacterial count; after taste |
Country | kor |
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Publisher | The Korean Society of Food and Nutrition |
KJTK Publish Information | Volume 8. 2014. 12. 31 |
TKOI
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TKOI:KTKP-TSS-0000225660 |