Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Spirulina Tofu Prepared with Different Coagulants

응고제에 따른 스피루리나 첨가 두부의 품질 특성

  • Kim, Hyo-Jin (Dept. of Food & Nutrition, Chungnam National University) ;
  • Lee, Seung-Hee (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee-Ree (Dept. of Food & Nutrition, Chungnam National University)
  • 김효진 (충남대학교 식품영양학과) ;
  • 이승희 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2010.09.12
  • Accepted : 2010.10.22
  • Published : 2010.10.31
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Abstract

Quality characteristics and antioxidant activity of spirulina with added tofu were investigated in the presence of different coagulants ($CaSO_4$, $MgCl_2$, Glucono delta lactone (GDL), vinegar). The yield of the spirulina tofu was the highest when coagulated with GDL. The pH of spirulina tofu with $MgCl_2$ was the highest compared to those of other coagulants. The tumidity of spirulina tofu was the highest with $MgCl_2$. In the color analysis of spirulina tofu, the L (lightness) value was the highest with $CaSO_4$, whereas a (redness) value was the highest with $MgCl_2$. C-phycocyanin contents were the highest with the $CaSO_4$. Phycoerythrin of spirulina tofu for vinegar was 0.194 mg/mL, and GDL content was 0.214 mg/mL. Additionally, the antioxidant activity of spirulina tofu was the highest with $MgCl_2$ $IC_{50}$ values of the DPPH radical scavenging activity of spirulina tofu with $MgCl_2$ was 89.2 mg/g, GDL 93.5 mg/mL, $CaSO_4$ 116.7 mg/mL, and vinegar 118.0 mg/mL. The texture analyses (TPA) results showed that hardness was in the order of vinegar>$MgCl_2$>GDL>$CaSO_4$. For the overall acceptability of the preference test, the spirulina tofu that was made using $MgCl_2$ coagulant had the highest score. Based on these results, it is suggested that $MgCl_2$ is the proper coagulant for the preparation of spirulina with added tofu.

Keywords

References

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