Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Tofu Added Ligularia fischeri Powder

곰취분말을 첨가한 두부의 품질특성

  • Park, Bock-Hee (Department of Food and Nutrition, Mokpo National University) ;
  • Kim, Mi (Department of Food and Nutrition, Mokpo National University) ;
  • Jeon, Eun-Raye (Department of Home Economics Education, Chonnam National University)
  • 박복희 (목포대학교 식품영양학과) ;
  • 김미 (목포대학교 식품영양학과) ;
  • 전은례 (전남대학교 가정교육과)
  • Received : 2013.04.11
  • Accepted : 2013.09.23
  • Published : 2013.10.30
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Abstract

The quality characteristics of tofu added Ligularia fischeri powder (LFP) were investigated. The proximate composition of LFP used was as follows: moisture, 7.7%; crude protein, 12.0%; crude lipid, 5.9%; crude ash, 14.1%; and carbohydrate, 60.3%. The yield of tofu added LFP increased with the addition of LFP. However, there was a significant decrease in pH (from $6.03{\pm}0.11$ in the control to $5.78{\pm}0.11$ when 0.4% LFP was added) and a significant increase (from $2.60{\pm}0.01$ in the control to $2.85{\pm}0.10$ when 0.4% LFP was added) in total acidity. In addition, the L, a, and b values of tofu decreased with the increasing addition of LFP. In terms of textural properties, the hardness, cohesiveness, and brittleness increased, whereas springiness decreased, with the increasing addition of LFP. In the sensory evaluation, the overall preference for tofu added 0.3% LFP was the highest. According to the results, the addition of LFP positively affects the overall sensory evaluation of tofu, and 0.3% is the optimal level for addition.

Keywords

References

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