$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"

과학기술 지식인프라 ScienceON

상세검색 다국어 입력
도움말도움말
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

MyON담기
내보내기

수수가루 첨가에 따른 두부의 이화학적 특성

Physicochemical Characteristics of the Tofu (Soybean Curd) Added Sorghum (Sorghum bicolor L. Moench) Powder

한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition v.38 no.12 , 2009년, pp.1746 - 1752  
우관식 (농촌진흥청 국립식량과학원 기능성작물부 ) ;  고지연 ( 농촌진흥청 국립식량과학원 기능성작물부 ) ;  서명철 ( 농촌진흥청 국립식량과학원 기능성작물부 ) ;  송석보 ( 농촌진흥청 국립식량과학원 기능성작물부 ) ;  오병근 ( 농촌진흥청 국립식량과학원 기능성작물부 ) ;  이재생 ( 농촌진흥청 국립식량과학원 기능성작물부 ) ;  강종래 ( 농촌진흥청 국립식량과학원 기능성작물부 ) ;  남민희 ( 농촌진흥청 국립식량과학원 기능성작물부)
초록

기능성 강화 두부의 제조와 수수의 이용성을 높이기 위해 수수가루를 첨가한 두부를 제조하여 이화학적 특성을 검토하였다. 수수가루 첨가 비율에 따라 제조된 두부의 수율은 약간 증가하는 경향을 보였으며, 5 및 7%(w/w) 첨가한 두부에서 무첨가 두부와 비슷한 수율을 보였다. 제조된 두부의 수분함량은 불린 후 볶은 수수가루를 첨가하였을 때 높은 수분함량을 보였고 단백질 및 회분 함량은 큰 차이가 없는 것으로 나타났다. 식이섬유 함량은 무첨가 두부보다 수수가루를 첨가한 두부가 높은 함량을 보였다. 칼륨의 함량은 증가하는 것으로 나타났으며, 칼슘 및 마그네슘 함량은 대체적으로 수수가루 첨가에 따라 감소하는 경향을 보였다. 경도는 수수가루 첨가량이 증가함에 따라 경도는 뚜렷하게 감소하는 경향을 보였다. 대체적으로 수수가루 첨가량에 따라 L 및 b값은 감소하는 경향을 보였으며, a값은 증가하는 경향을 보였다. 무첨가 두부의 총 폴리페놀, 플라보노이드 및 탄닌 함량은 0.955, 0.072 및 0.328 mg/g(dry basis)으로 나타났으며, 총 항산화력은 0.770 mg AA eq/g sample(dry basis)으로 나타났다. 수수가루 첨가량에 따라 총 폴리페놀, 플라보노이드 및 탄닌 함량과 총 항산화력은 증가하는 경향을 보였으며, 불리지 않고 볶은 수수가루를 첨가한 두부 추출물이 불린 후 볶은 수수가루를 첨가한 두부 추출물보다 높은 경향을 보였다. 두부의 수분함량, 경도, 항산화활성 등을 고려할 때 5-7%의 불리지 않고 불리지 않고 볶은 수수가루를 두부 제조 시 첨가하는 것이 바람직한 것으로 생각되었다.

Abstract

This study was carried out to compare the physicochemical characteristics of the tofu (soybean curd) with the additions of sorghum powder (SP). With increasing amounts of sorghum powder, the yields of tofu were increased. The tofu made of 5 and 7% (w/w) addition rates of SP gave the similar yields with that of control. Moisture contents of the tofu made of roasted sorghum powder after steeping for 15 hours (WR-SP) were higher than those of the control and the tofu made of roasted sorghum powder after washing (SR-SP) without steeping. The dietary fiber contents of tofu were higher in the SP-added tofu than control. The potassium contents increased with SP addition rates, while calcium and magnesium decreased. With increasing SP addition rates, hardness of the tofu decreased. With increasing amounts of SP, the L- and b-values of tofu decreased, whereas a-value increased. The total polyphenol, flavonoid and tannin contents, and ascorbic acid equivalent antioxidant capacity in the tofu extracts increased with increasing SP rates. Antioxidant components and activity were the highest in the tofu made of roasted sorghum powder after washing without steeping with the addition rates of 3-10%.

주제어

#tofu (soybean curd)   #sorghum (Sorghum bicolor L   #Moench)   #polyphenol   #antioxidant activity  

참고문헌 (29)

  1. Kim H, Kim KA, Cha EJ, Han NS. 2005. Property analysis of soybean curd produced by automatic and consecutive processes. Food Engin Prog 9: 303-308 
  2. Kwon HJ. 1999. Bioactive compounds of soybean and their activity in angiogenesis regulation. Korea Soybean Digest 16: 63-68 
  3. Kim JS. 1996. Current research trends on bioactive function of soybean. Korea Soybean Digest 13: 17-24 
  4. Park KN, Park LY, Kim DG, Park GS, Lee SH. 2007. Effect of turmeric (Curcuma aromatica Salab.) on shelf life of tofu. Korean J Food Preserv 14: 136-141 
  5. Jeon MK, Kim MR. 2006. Studies on storage characteristics of tofu with herb. Korean J Food Cookery Sci 22: 307-313 
  6. Kang NS, Kim JH, Kim JK. 2007. Quality characteristics of soybean curd mixed with freeze dried onion powder. Korean J Food Preserv 14: 47-53 
  7. An SH, Lee SH, Park GS. 2008. Quality characteristics of tofu prepared with various concentrations of commercial Chungkukjang powder. Korean J Food Cookery Sci 24: 258-265 
  8. Min YH, Kim JY, Park LY, Lee SH, Park GS. 2008. Physicochemical quality characteristics of tofu prepared with turmeric (Curcuma aromatica Salab.). Korean J Food Cookery Sci 23: 502-510 
  9. Jeon MK, Kim MR. 2006. Quality characteristics of tofu prepared with herbs. Korean J Food Cookery Sci 22: 30-36 
  10. Han MR, Kim MH. 2007. Quality characteristics and storage improvement studies of Rubus coreanus added soybean curd. Food Engin Prog 11: 167-174 
  11. Kim JY, Park GS. 2006. Quality characteristics and shelf- life of tofu coagulated by fruit juice of Pomegranate. Korean J Food Cul 21: 644-652 
  12. Jung GT, Ju IO, Choi JS, Hong JS. 2000. Preparation and shelf-life of soybean curd coagulated by fruit juice of Schizandra chinensis Ruprecht (Omija) and Prunus mume (maesil). Korean J Food Sci Technol 32: 1087-1092 
  13. Lee YT. 2007. Quality characteristics and antioxidative activity of soybean curd containing small black soybean. Korea Soybean Digest 24: 14-22 
  14. Kim KO, Kim HS, Ryu HS. 2006. Effect of Sorghum bicolor L. Moench (sorghum, su-su) water extracts on mouse immune cell activation. J Korean Diet Assoc 12: 82-88 
  15. Grimmer HR, Parbhoo V, McGrath RM. 1992. Antimutagenicity of polyphenol-rich fraction from Sorghum bicolor grain. J Sci Food Agric 59: 251-256 
  16. Ha TY, Cho IJ, Nam YJ. 1996. Screening of inhibitory activity against oxidative stress from several agricultural products. The 57th annual meeting of the Korean Society of Food Science and Technology, Seoul, Korea 
  17. Ha TY, Cho IJ, Lee SH. 1998. Screening of HMG-CoA reductase inhibitory activity of ethanol and methanol extracts from cereal and legumes. Korean J Food Sci Technol 30: 224-229 
  18. Kil HY, Seong ES, Ghimire BK, Chung IM, Kwon SS, Goh EJ, Heo K, Kim MJ, Lim JD, Lee D, Yu CY. 2009. Antioxidant and antimicrobial activities of crude sorghum extract. Food Chem 115: 1234-1239 
  19. Awika JM, Rooney LW, Waniska RD. 2004. Anthocyanins from black sorghum and their antioxidant properties. Food Chem 90: 293-301 
  20. Dykes L, Rooney LW. 2006. Sorghum and millet phenols and antioxidants. J Cereal Sci 44: 236-251 
  21. Chang HK. 2005. Effect of processing methods on the chemical composition of Panax ginseng leaf tea. Korean J Food Nutr 18: 63-71 
  22. Dewanto V, Xianzhong W, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50: 4959-4964 
  23. Duval B, Shetty K. 2001. The stimulation of phenolics and antioxidant activity in pea (Pisum sativam) elicited by genetically transformed anise root extract. J Food Biochem 25: 361-377 
  24. Choi Y, Lee SM, Chun J, Lee HB, Lee J. 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem 99: 381-387 
  25. Kim KS. 2007. Functional ingredient composition of soybean curds (tofu) made with black soybean (Huktae) and white soybean (Baktae). Korean J Food Nutr 20: 158-163 
  26. Kamath VG, Chandrashekar A, Rajini PS. 2004. Antiradical properties of sorghum (Sorghum bicolor L. Moench) flour extracts. J Cereal Sci 40: 283-288 
  27. Awika JM, McDonough CM, Rooney LW. 2005. Decoticating sorghum to concentrate healthy phytochemicals. J Agric Food Chem 53: 6230-6234 
  28. Kim SS, Park MK, Oh NS, Kim DC, Han MS, In MJ. 2003. Studies on quality characteristics and shelf-life of chlorella soybean curd (tofu). J Korean Soc Agric Chem Biotechnol 16: 12-15 
  29. Kim SM, Cho YS, Sung SK. 2001. The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J Food Sci Technol 33: 626-632 

이 논문을 인용한 문헌 (14)

  1. Woo, Koan-Sik ; Seo, Myung-Chul ; Kang, Jong-Rae ; Ko, Jee-Yeon ; Song, Seuk-Bo ; Lee, Jae-Saeng ; Oh, Byeong-Geun ; Park, Gi-Do ; Lee, Yong-Hwan ; Nam, Min-Hee ; Jeong, Heon-Sang 2010. "Antioxidant Compounds and Antioxidant Activities of the Methanolic Extracts from Milling Fractions of Sorghum (Sorghum bicolor L. Moench)" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 39(11): 1695~1699 
  2. Lee, Yun-Rae ; Chung, Hun-Sik ; Seong, Jong-Hwan ; Moon, Kwang-Deog 2011. "Effect of Different Coagulants on Quality of Tofu Incorporated with Persimmon Fruit Powder" 한국식품저장유통학회지 = Korean journal of food preservation, 18(5): 678~683 
  3. Hwang, In-Guk ; Hwang, Young ; Kim, Ha-Yun ; Lee, Jun-Soo ; Jeong, Heon-Sang ; Yoo, Seon-Mi 2011. "Quality Characteristics of Tofu (Soybean Curd) Added with Cheongyang Hot Pepper (Capsicum Annuum L.) Juice" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(7): 999~1005 
  4. Ko, Jee Yeon ; Woo, Koan Sik ; Song, Seuk Bo ; Seo, Hye In ; Kim, Hyun Young ; Kim, Jung In ; Lee, Jae Saeng ; Jung, Tae Wook ; Kim, Ki Young ; Kwak, Do Yeon ; Oh, In Seok 2012. "Physicochemical Characteristics of Sorghum Tea according to Milling Type and Pan-fried Time" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 41(11): 1546~1553 
  5. Kim, Sang-Eun ; Lee, Sang-Won ; Yeum, Dong-Min ; Lee, Moon-Jo 2012. "Quality Characteristics of Tofu with Added Alfalfa (Medicago sativa L.) Extracts" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 41(1): 123~128 
  6. Bae, Hyo-Je ; Ryu, Bog-Mi ; Woo, Koan-Sik ; Seo, Myung-Chul ; Kim, Chang-Soon 2012. "Quality Characteristics of Muffins Added with Whole Waxy Sorghum Flour" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 28(4): 473~478 
  7. Kim, Hyun-Young ; Seo, Hye-In ; Ko, Jee-Yeon ; Song, Seuk-Bo ; Kim, Jung-In ; Lee, Jae-Saeng ; Jung, Tae-Wook ; Kim, Ki-Young ; Kwak, Do-Yeon ; Oh, In-Seok ; Kim, Chang-Soon ; Jeong, Heon-Sang ; Woo, Koan-Sik 2012. "Physicochemical Characteristics of the Muffin Added Glutinous and Non-glutinous Sorghum(Sorghum bicolor L. Moench) Powder" 한국식품영양학회지 = The Korean journal of food and nutrition, 25(3): 490~498 
  8. Kim, Hyun-Young ; Seo, Hye-In ; Ko, Jee-Yeon ; Kim, Jung-In ; Lee, Jae-Saeng ; Song, Seuk-Bo ; Jung, Tae-Wook ; Kim, Ki-Young ; Kwak, Do-Yeon ; Oh, In-Seok ; Jeong, Heon-Sang ; Woo, Koan-Sik 2012. "Physicochemical Characteristics of the Sorghum(Sorghum bicolor L. Moench) Powder following Low Temperature-Microparticulation" 한국식품영양학회지 = The Korean journal of food and nutrition, 25(3): 656~663 
  9. Woo, Koan Sik ; Ko, Jee Yeon ; Kim, Jung In ; Lee, Jae Saeng ; Song, Seuk Bo ; Cho, Jae Min ; Jung, Tae Wook ; Kim, Ki Young ; Oh, In Seok 2013. "Cooking Properties and Antioxidant Activity of Cooked Rice According to the Addition of Glutinous and Non-glutinous Sorghum" Korean journal of crop science = 韓國作物學會誌, 58(4): 399~407 
  10. Kim, Hyun Young ; Ko, Jee Yeon ; Kim, Jung In ; Jung, Tae Wook ; Yun, Hong Tae ; Oh, In Seok ; Jeong, Heon Sang ; Woo, Koan Sik 2013. "Quality and Antioxidant Activity of Wet Noodles Supplemented with Non-glutinous Sorghum Powder" 한국식품과학회지 = Korean journal of food science and technology, 45(4): 521~525 
  11. Ko, Jee Yeon ; Woo, Koan Sik ; Kim, Jung In ; Song, Seuk Bo ; Lee, Jae Saeng ; Kim, Hyun Young ; Jung, Tae Wook ; Kim, Ki Young ; Kwak, Do Yeon ; Oh, In Seok 2013. "Effects of Quality Characteristics and Antioxidant Activities of Dry Noodles with Added Sorghum Flour by Characteristics of Endosperm" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(8): 1227~1235 
  12. Park, Bock-Hee ; Kim, Mi ; Jeon, Eun-Raye 2013. "Quality Characteristics of Tofu Added Ligularia fischeri Powder" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 28(5): 495~501 
  13. Jeon, Seung-Ho ; Yoon, Dong-Kyung ; Oh, Seung-Ka ; Lee, Eun-Jung ; Lee, Hyoun-Jun ; Lee, Byung-Jin ; Jung, Ki-Youl ; Cho, Young-Son 2014. "Evaluation of Seed Vigor and Morphology by Varietal Difference of Sorghum (Sorghum bicolor (L.) Moench)" Korean journal of crop science = 韓國作物學會誌, 59(4): 457~462 
  14. Lee, Ji Eun ; Jin, So Yeon ; Han, Young Sil 2014. "Antioxidant Activities and Quality Characteristics of Tofu Supplemented with Chinese Artichoke Powder" 한국식품영양학회지 = The Korean journal of food and nutrition, 27(1): 10~21 

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

이 논문과 함께 이용한 콘텐츠

과제정보

DOI 인용 스타일