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 Tofu Prepared with Boehmeria nivea Powder

모시잎 분말을 첨가한 두부의 품질 특성

  • Park, Yoo-Mi (Dept. of Food and Nutrition, Mokpo National University) ;
  • Cho, Hee-Sook (Dept. of Culinary Art, Chodang University) ;
  • Park, Bock-Hee (Dept. of Food and Nutrition, Mokpo National University)
  • 박유미 (목포대학교 식품영양학과) ;
  • 조희숙 (초당대학교 조리과학부) ;
  • 박복희 (목포대학교 식품영양학과)
  • Received : 2014.03.07
  • Accepted : 2014.08.14
  • Published : 2014.08.31
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Abstract

This study investigated the quality characteristics of tofu prepared with Boehmeria nivea powder. Moisture, crude ash, carbohydrate, crude protein and crude lipid contents were 7.71%, 20.09%, 39.01%, 31.25% and 0.93%, respectively. The yield of tofu added with BNP increased with addition of BNP, However, there was a significant decrease in pH as well as a significant increase in total acidity. In addition, L, a and b values of tofu decreased with increasing content of BNP. In terms of textural properties, hardness, chewiness and brittleness increased, whereas springiness and cohesiveness decreased, with increasing addition of BNP. In the sensory evaluation, overall preference for tofu added with 0.6% BNP was the highest. According to the results, addition of BNP positively affects the overall sensory evaluation of tofu, and 0.6% is the optimal level.

Keywords

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