The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Activities and Quality Characteristics of Tofu Supplemented with Chinese Artichoke Powder

초석잠 분말을 첨가한 두부의 항산화 활성 및 품질 특성

  • Lee, Ji Eun (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Jin, So Yeon (Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Han, Young Sil (Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
  • 이지은 (숙명여자대학교 식품영양학과) ;
  • 진소연 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 한영실 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공)
  • Received : 2013.09.12
  • Accepted : 2013.12.16
  • Published : 2014.02.28
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Abstract

This study is conducted to investigate the effects of Chinese artichoke powder on the antioxidant activities and the quality characteristics of tofu. Tofus are being prepared with different amounts of Chinese artichoke powder in ratios of 0, 0.2, 0.4, 0.6 and 0.8% according to the soy milk quantity. According to the increasing contents of Chinese artichoke powder, the yield and turbidity of tofus are significantly increased (p<0.001) whereas the pH levels of tofus are significantly decreased (p<0.001). In terms of color, the L, a and b values are significantly decreased with increasing Chinese artichoke powder concentrations (p<0.001). From the texture profile analysis of the tofus, the chewiness, gumminess and cohesiveness of tofus are significantly decreased (p>0.01) according to the levels of added Chinese artichoke powder content. The contents of isoflavones such as daidzin and genistin are significantly increased with increasing concentrations of Chinese artichoke powder (p<0.001). The microstructure of tofus is being examined by SEM (Scanning Electron Microscope). In the sensory test, the sample which contains 0.4% of Chinese artichoke powder is ranked significantly higher (p>0.001) than the other groups according to several sensory parameters such as appearance, color, flavor, taste, texture and the overall preferences.

Keywords

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