쥐눈이콩 첨가 두부 및 부산물의 특성 및 항산화 효과 Quality Characteristics and Antioxidative Effect of Soybean Curds and Their By-products Added with Small Black Soybean원문보기
본 실험에서는 쥐눈이콩을 첨가하여 두부를 제조한 후 두부의 품질 특성을 조사하였다. 또한 두부 뿐만 아니라 두부 부산물인 비지와 순물의 특성과 항산화 효과를 살펴보았으며, 비지와 순물을 첨가한 쿠키를 제조하여 그 특성에 대하여 연구하였다. 두부는 일반 노란콩에 쥐눈이콩을 0, 20, 40, 60%를 대체하여 제조하였고, 두부, 비지, 순물은 동결건조한 후 분쇄하여 그 시료를 사용하였다. 노란콩과 쥐눈이콩의 일반성분에서 쥐눈이콩은 노란콩에 비해 조단백질 함량은 높았으며 조지방 함량은 낮게 나왔다. 두부에서 쥐눈이콩의 첨가량이 증가함에 따라 두부의 조단백질 함량은 약간씩 증가하였으나, 대체적으로 쥐눈이콩 첨가량에 따른 유의차는 거의 나타나지 않았다. 두부의 수율은 쥐눈이콩 첨가량이 증가함에 따라 약간 증가하였다. 동결건조한 두부, 비지, 순물의 색도는 모두 같은 경향으로 L값은 감소하였고 a값은 쥐눈이콩 첨가구가 무첨가구에 비해 높았으며 b값은 순차적으로 증가하였다. 두부의 텍스쳐는 쥐눈이콩의 첨가량이 증가할수록 견고성과 ...
본 실험에서는 쥐눈이콩을 첨가하여 두부를 제조한 후 두부의 품질 특성을 조사하였다. 또한 두부 뿐만 아니라 두부 부산물인 비지와 순물의 특성과 항산화 효과를 살펴보았으며, 비지와 순물을 첨가한 쿠키를 제조하여 그 특성에 대하여 연구하였다. 두부는 일반 노란콩에 쥐눈이콩을 0, 20, 40, 60%를 대체하여 제조하였고, 두부, 비지, 순물은 동결건조한 후 분쇄하여 그 시료를 사용하였다. 노란콩과 쥐눈이콩의 일반성분에서 쥐눈이콩은 노란콩에 비해 조단백질 함량은 높았으며 조지방 함량은 낮게 나왔다. 두부에서 쥐눈이콩의 첨가량이 증가함에 따라 두부의 조단백질 함량은 약간씩 증가하였으나, 대체적으로 쥐눈이콩 첨가량에 따른 유의차는 거의 나타나지 않았다. 두부의 수율은 쥐눈이콩 첨가량이 증가함에 따라 약간 증가하였다. 동결건조한 두부, 비지, 순물의 색도는 모두 같은 경향으로 L값은 감소하였고 a값은 쥐눈이콩 첨가구가 무첨가구에 비해 높았으며 b값은 순차적으로 증가하였다. 두부의 텍스쳐는 쥐눈이콩의 첨가량이 증가할수록 견고성과 씹힘성이 순차적으로 감소하였고, 노란콩으로 제조한 두부에 비해 쥐눈이콩을 첨가한 두부에서 응집성이 높게 나타났으며, 부착성도 다소 높게 나타났다. 두부의 관능평가를 실시한 결과 전체적인 평가는 쥐눈이콩의 첨가구에서 쥐눈이콩의 첨가량이 증가할수록 관능점수가 낮아졌으나 20% 첨가구의 경우는 무첨가구보다 높은 점수를 받았다. 두부를 제조한 후 20℃에서 0∼4일 동안 저장하면서 총균수, pH 및 탁도를 측정하였다. 두부의 pH와 탁도는 시간이 지남에 따라 점차 감소하였으나 쥐눈이 콩의 첨가량이 증가함에 따라 변화폭이 낮았으며, 총균수가 10^(7) 일 때를 두부의 변패시점으로 두었을 때 쥐눈이콩의 첨가가 증가함에 따라 그 시기가 지연되어 쥐눈이콩이 항균효과가 있음을 확인할 수 있었다. DPPH(1,1-diphenyl-2-picrylhydrazyl) free radical 소거법과 SOD(superoxide dismutase) 유사활성에 의한 항산화력을 측정하였다. 노란콩에 비해 쥐눈이콩은 그 활성이 뛰어 났으며, 쥐눈이콩을 첨가하여 만든 두부 또한 쥐눈이콩의 첨가량이 증가할수록 그 활성이 증가하였다. 두부의 부산물인 비지 및 순물도 같은 경향을 보였으며 항산화력이 높은 isoflavone과 anthocyanin이 수용성으로 빠져 나와 순물의 항산화력이 특히 뛰어난 것으로 측정되었다. 쥐눈이콩 첨가 두부의 부산물인 비지와 순물을 이용하여 쿠키를 제조하였다. 쥐눈이콩 첨가 비지를 첨가한 쿠키의 경우 비지의 식이섬유가 쿠키의 적성에 부적절한 영향을 끼쳤으나 순물을 첨가한 쿠키의 경우 순물의 무첨가구보다 그 적성이 좋았으며, 쥐눈이콩 20%를 첨가한 두부의 순물이 가장 적성이 뛰어났다. 관능평가에서도 순물을 첨가한 쿠키가 무첨가구에 비해 좋은 점수를 얻었다.
본 실험에서는 쥐눈이콩을 첨가하여 두부를 제조한 후 두부의 품질 특성을 조사하였다. 또한 두부 뿐만 아니라 두부 부산물인 비지와 순물의 특성과 항산화 효과를 살펴보았으며, 비지와 순물을 첨가한 쿠키를 제조하여 그 특성에 대하여 연구하였다. 두부는 일반 노란콩에 쥐눈이콩을 0, 20, 40, 60%를 대체하여 제조하였고, 두부, 비지, 순물은 동결건조한 후 분쇄하여 그 시료를 사용하였다. 노란콩과 쥐눈이콩의 일반성분에서 쥐눈이콩은 노란콩에 비해 조단백질 함량은 높았으며 조지방 함량은 낮게 나왔다. 두부에서 쥐눈이콩의 첨가량이 증가함에 따라 두부의 조단백질 함량은 약간씩 증가하였으나, 대체적으로 쥐눈이콩 첨가량에 따른 유의차는 거의 나타나지 않았다. 두부의 수율은 쥐눈이콩 첨가량이 증가함에 따라 약간 증가하였다. 동결건조한 두부, 비지, 순물의 색도는 모두 같은 경향으로 L값은 감소하였고 a값은 쥐눈이콩 첨가구가 무첨가구에 비해 높았으며 b값은 순차적으로 증가하였다. 두부의 텍스쳐는 쥐눈이콩의 첨가량이 증가할수록 견고성과 씹힘성이 순차적으로 감소하였고, 노란콩으로 제조한 두부에 비해 쥐눈이콩을 첨가한 두부에서 응집성이 높게 나타났으며, 부착성도 다소 높게 나타났다. 두부의 관능평가를 실시한 결과 전체적인 평가는 쥐눈이콩의 첨가구에서 쥐눈이콩의 첨가량이 증가할수록 관능점수가 낮아졌으나 20% 첨가구의 경우는 무첨가구보다 높은 점수를 받았다. 두부를 제조한 후 20℃에서 0∼4일 동안 저장하면서 총균수, pH 및 탁도를 측정하였다. 두부의 pH와 탁도는 시간이 지남에 따라 점차 감소하였으나 쥐눈이 콩의 첨가량이 증가함에 따라 변화폭이 낮았으며, 총균수가 10^(7) 일 때를 두부의 변패시점으로 두었을 때 쥐눈이콩의 첨가가 증가함에 따라 그 시기가 지연되어 쥐눈이콩이 항균효과가 있음을 확인할 수 있었다. DPPH(1,1-diphenyl-2-picrylhydrazyl) free radical 소거법과 SOD(superoxide dismutase) 유사활성에 의한 항산화력을 측정하였다. 노란콩에 비해 쥐눈이콩은 그 활성이 뛰어 났으며, 쥐눈이콩을 첨가하여 만든 두부 또한 쥐눈이콩의 첨가량이 증가할수록 그 활성이 증가하였다. 두부의 부산물인 비지 및 순물도 같은 경향을 보였으며 항산화력이 높은 isoflavone과 anthocyanin이 수용성으로 빠져 나와 순물의 항산화력이 특히 뛰어난 것으로 측정되었다. 쥐눈이콩 첨가 두부의 부산물인 비지와 순물을 이용하여 쿠키를 제조하였다. 쥐눈이콩 첨가 비지를 첨가한 쿠키의 경우 비지의 식이섬유가 쿠키의 적성에 부적절한 영향을 끼쳤으나 순물을 첨가한 쿠키의 경우 순물의 무첨가구보다 그 적성이 좋았으며, 쥐눈이콩 20%를 첨가한 두부의 순물이 가장 적성이 뛰어났다. 관능평가에서도 순물을 첨가한 쿠키가 무첨가구에 비해 좋은 점수를 얻었다.
Soybean curds were prepared by adding different levels of small black soybean(Rhynchosia nulubilis), and the quality characteristics of the soybean curds were investigated. In addition, antioxidative effects of the soybean curds and their by-products, soybean curd residue and soybean curd whey, were...
Soybean curds were prepared by adding different levels of small black soybean(Rhynchosia nulubilis), and the quality characteristics of the soybean curds were investigated. In addition, antioxidative effects of the soybean curds and their by-products, soybean curd residue and soybean curd whey, were examined. Finally sugar-snap cookies were prepared by adding the soybean curd residue and soybean curd whey, and the characteristics of the cookies were tested. As for the soybean curds, they were made by replacing 0%, 20%, 40%, and 60% of yellow soybean by small black soybean(Rhynchosia nulubilis). Afterwards, as for the soybean curd, soybean curd residue, and soybean curd whey, they were freezed-dried and ground, and then their samples were used. As for the proximate composition of the yellow soybean and small black soybean, the small black soybean had higher protein content and lower lipid content than the yellow soybean. As the added levels of the small black soybean increased in the soybean curd, the protein content of the soybean curd increased slightly, however, generally, there was no significant difference was observed due to the added amount of the small black soybean. The yield of the soybean curd increased slightly, as the amount of the small black soybean increased. The color of the fresh soybean curd, freezed-dried soybean curd, soybean curd residue, and soybean curd whey had the same trend, As the addition level of small black soybean increased, L value decreased. The soybean products containing small black soybean had higher a value and lower b value than the control sample. As for textural characteristics of the soybean curd, the hardness and chewiness decreased in order, as the added amount of the small black soybean increased. The cohesiveness was higher and the adhesiveness was somewhat lower in the soybean curds containing the small black soybean than in the soybean curd made without the small black soybean. As a result of sensory evaluation on the fresh soybean curd, sensory scores got lower in the overall acceptability, as the added amount of the small black soybean increased in the small black soybean group, but 20% of the group had higher scores than the control group. While the soybean curd was stored for 0, 1, 2, 3, 4 days at 20℃ after it was made, the total microbial count, pH, and turbidity were measured. The pH (decreased) and turbidity (increased) decreased little by little as the times passed, but the changing rate was slower in the soybean curd containing higher level of small black soybean. Moreover, when the total microbial count reached to 10^(7) was set as the storage period of microbial spoilage, the storage period of microbial spoilage was delayed, as the added amount of the small black soybean increased, It could be suggested that the addition of small black soybean had a positive antibacterial effect. The antioxidative capacity was measured by the DPPH free radical method and the Superoxide dismutase(SOD)-like activities. The antioxidative activities of the small black soybean were excellent compared to those of the yellow soybean. Also, in case of the soybean curd made by adding the small black soybean, as the added amount of the small black soybean increased, its activities increased. The soybean curd residue and soybean curd whey, which are by-products of the soybean curd, showed the same tendency. Since the isoflavone and anthocyanin with high antioxidative capacities were released as water-soluble ingredients, it was determined that the antioxidative capacity of the soybean curd whey is particularly excellent. Cookies were prepared by using the soybean curd residue and soybean curd whey, which were by-products of the soybean curd. In case of cookies which were added by the soybean curd residue, the dietary fiber of the soybean curd residue made an inappropriate impact on the aptitudes of the cookies, but in case of cookies which were added by the soybean curd whey, they had better aptitudes than the control group. 20% of the small black soybean group had the excellent aptitude. In addition, in the sensory evaluation, cookies which were added by the soybean curd whey also had better scores than the control group.
Soybean curds were prepared by adding different levels of small black soybean(Rhynchosia nulubilis), and the quality characteristics of the soybean curds were investigated. In addition, antioxidative effects of the soybean curds and their by-products, soybean curd residue and soybean curd whey, were examined. Finally sugar-snap cookies were prepared by adding the soybean curd residue and soybean curd whey, and the characteristics of the cookies were tested. As for the soybean curds, they were made by replacing 0%, 20%, 40%, and 60% of yellow soybean by small black soybean(Rhynchosia nulubilis). Afterwards, as for the soybean curd, soybean curd residue, and soybean curd whey, they were freezed-dried and ground, and then their samples were used. As for the proximate composition of the yellow soybean and small black soybean, the small black soybean had higher protein content and lower lipid content than the yellow soybean. As the added levels of the small black soybean increased in the soybean curd, the protein content of the soybean curd increased slightly, however, generally, there was no significant difference was observed due to the added amount of the small black soybean. The yield of the soybean curd increased slightly, as the amount of the small black soybean increased. The color of the fresh soybean curd, freezed-dried soybean curd, soybean curd residue, and soybean curd whey had the same trend, As the addition level of small black soybean increased, L value decreased. The soybean products containing small black soybean had higher a value and lower b value than the control sample. As for textural characteristics of the soybean curd, the hardness and chewiness decreased in order, as the added amount of the small black soybean increased. The cohesiveness was higher and the adhesiveness was somewhat lower in the soybean curds containing the small black soybean than in the soybean curd made without the small black soybean. As a result of sensory evaluation on the fresh soybean curd, sensory scores got lower in the overall acceptability, as the added amount of the small black soybean increased in the small black soybean group, but 20% of the group had higher scores than the control group. While the soybean curd was stored for 0, 1, 2, 3, 4 days at 20℃ after it was made, the total microbial count, pH, and turbidity were measured. The pH (decreased) and turbidity (increased) decreased little by little as the times passed, but the changing rate was slower in the soybean curd containing higher level of small black soybean. Moreover, when the total microbial count reached to 10^(7) was set as the storage period of microbial spoilage, the storage period of microbial spoilage was delayed, as the added amount of the small black soybean increased, It could be suggested that the addition of small black soybean had a positive antibacterial effect. The antioxidative capacity was measured by the DPPH free radical method and the Superoxide dismutase(SOD)-like activities. The antioxidative activities of the small black soybean were excellent compared to those of the yellow soybean. Also, in case of the soybean curd made by adding the small black soybean, as the added amount of the small black soybean increased, its activities increased. The soybean curd residue and soybean curd whey, which are by-products of the soybean curd, showed the same tendency. Since the isoflavone and anthocyanin with high antioxidative capacities were released as water-soluble ingredients, it was determined that the antioxidative capacity of the soybean curd whey is particularly excellent. Cookies were prepared by using the soybean curd residue and soybean curd whey, which were by-products of the soybean curd. In case of cookies which were added by the soybean curd residue, the dietary fiber of the soybean curd residue made an inappropriate impact on the aptitudes of the cookies, but in case of cookies which were added by the soybean curd whey, they had better aptitudes than the control group. 20% of the small black soybean group had the excellent aptitude. In addition, in the sensory evaluation, cookies which were added by the soybean curd whey also had better scores than the control group.
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