Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 17 Issue 6
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- Pages.876-882
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- 2007
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Quality Characteristics of Tomato Sauce Prepared by Addition of Fresh Basil
Basil의 첨가량을 달리한 Tomato Sauce의 품질 특성
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Yoo, Seung-Seok
(Dept. of Culinary & Foodservice Management, Sejong University)
;
- Kim, Jang-Ho (Dept. of Culinary & Foodservice Management, Sejong University)
- Published : 2007.12.31
Abstract
The purpose of this study was to investigate the effects of basil on the quality characteristics of tomato sauce, which is used widely in Western cuisine. The highest pH of 4.29 was observed in the tomato sauce with 4% fresh basil added, while the tomato sauce with 0% fresh basil exhibited the lowest pH of 4.20. The pH of the tomato sauce gradually increased with the addition of fresh basil. The analysis of color differences in the tomato sauce indicated that redness(avalue) decreased with the addition of basil;, whereas consistency and spreadability increased with the increasing amounts of the fresh basil. The sensory evaluation was performed with scoring tests for color, flavor, taste, after taste, viscosity, and overall acceptability by 15 professional panelsists. The tomato sauce with 2% basil showed the best score in the sensory evaluation, except for vicosity. From the above results, the data suggest that an addition of 2% fresh basil to tomato sauce is recommended for commercial use.