This research tried to contribute to the diversification and the high quality of tofu products by adding the natural colors from tomatoes and strawberries, thus providing more attractive colors, greater antioxidative activity, and higher palatability The quality characteristics of tofu with 4%, 8%, ...
This research tried to contribute to the diversification and the high quality of tofu products by adding the natural colors from tomatoes and strawberries, thus providing more attractive colors, greater antioxidative activity, and higher palatability The quality characteristics of tofu with 4%, 8%, and 12% strawberry juice and 5%, 10%, and 15% of tomato juice were analyzed. Tofu with tomato juice was found to be higher in transference number, and pH showed a significant decrease as the rate of the addition increased, The antioxidant activity of tofu with strawberry juice is 37.76~52.12%, and tofu with tomato juice is 41.79~51.51%, with tofu with tomato juice is being higher than tofu with strawberry juice in antioxidant status DPPH radical scavenging ability. In chromaticity, the L-value and b-value showed significant decreases as tomato juice was added and when strawberry juice are was added and the values increased. In texture, the hardness of tofu with tomato juice was found to be significantly more solid than tofu with strawberry juice. For the test of springiness, the order was as follows: control group> tomato juice 5%> tomato juice 10%. The result of the organoleptic test of tofu showed, tofu with tomato juice to be significantly brighter in exterior color than tofu with strawberry juice (p<0.001), in for savory flavor, the result shows that tofu with 12% strawberry juice added and that with 10% tomato juice added had better flavor. For the test of beany flavor, the control group is higher than tofu with strawberry juice and tomato juice, and tofu with 10% of tomato juice added was lowest in beany flavor. In the preference investigation, tofu with 10% tomato juice showed the highest preference after swallowing and in overall status.
This research tried to contribute to the diversification and the high quality of tofu products by adding the natural colors from tomatoes and strawberries, thus providing more attractive colors, greater antioxidative activity, and higher palatability The quality characteristics of tofu with 4%, 8%, and 12% strawberry juice and 5%, 10%, and 15% of tomato juice were analyzed. Tofu with tomato juice was found to be higher in transference number, and pH showed a significant decrease as the rate of the addition increased, The antioxidant activity of tofu with strawberry juice is 37.76~52.12%, and tofu with tomato juice is 41.79~51.51%, with tofu with tomato juice is being higher than tofu with strawberry juice in antioxidant status DPPH radical scavenging ability. In chromaticity, the L-value and b-value showed significant decreases as tomato juice was added and when strawberry juice are was added and the values increased. In texture, the hardness of tofu with tomato juice was found to be significantly more solid than tofu with strawberry juice. For the test of springiness, the order was as follows: control group> tomato juice 5%> tomato juice 10%. The result of the organoleptic test of tofu showed, tofu with tomato juice to be significantly brighter in exterior color than tofu with strawberry juice (p<0.001), in for savory flavor, the result shows that tofu with 12% strawberry juice added and that with 10% tomato juice added had better flavor. For the test of beany flavor, the control group is higher than tofu with strawberry juice and tomato juice, and tofu with 10% of tomato juice added was lowest in beany flavor. In the preference investigation, tofu with 10% tomato juice showed the highest preference after swallowing and in overall status.
Bobinaite, R., P. Viskelis, P.R. Venskutonis. 2012. Variation of total phenolics, anthocyanins, ellagic acid, and radical scavenging capacity in various raspberry (Rubus spp.) cultivars. Food Chem 132(1):1495-1501
Choi YO, Chung HS, Youn KS. 2000. Effects of various concentration of natural materials on the manufacturing of soybean curd. Korean J Postharvest Sci Technol 7(3):256-261
Chung HJ. 2006. A study to investigate ways to improve tofu menu developments and tofu menu image in relation to purchasing promotion. Korean J Food Culture 21(2):187-192
Hwang IG, Hwang Y, Kim HY, Lee JS, Jeong HS, Yoo SM. 2011. Quality characteristics of tofu added with cheongyang hot pepper juice. J Korean Soc Food Sci Nutr 40(7):999-1005
Im JG, Park IK, Kim SD. 2004. Quality characteristics of tofu added with basil water extracts. Korean J Food Cook Sci 20(2):144-150
Jung GT, Ju IO, Chung SK, 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 Preserv 32(5):1087-1092
Kim DH, Lim MS, Kim YO. 1996. Effect of seaweeds addition on the physicochemical characteristics of soybean curd. J Korean Soc Food Sci Nutr 25(2):249-254
Kim KT, Im JS, Kim SS. 1996. A study of the physical and sensory characteristics of Ginseng soybean curd prepared with various coagulants. Korean J Food Sci Technol 28(5):965-969
Kim JS, Kim JY, Chang YE. 2012. Physicochemical activities of saccharified cherry tomato gruel containing different levels of cherry tomato puree. Korean J Food Cook Sci 28(6):773-779
Kim KC, Hwang IG, Kim HY, Song HL, Kim HS, Jang KI, Lee J, Jeong HS. 2010. Quality characteristics and mineral, oxalate and phytate contents of tofu manufactured by recommended soybean cultivars in Korea. J Korean Soc Food Sci Nutr 29(7):986-991
Kim JS, Kim JY, Young EC. 2012. The quality characteristic and antioxidant properties of saccharified strawberry gruels. J Korean Soc Food Sci Nutr 41(6):752-758
Lee SW. 1994. Korean dining life studies in ancient east asian era. Hyangmunsa, Seoul, Korea. pp 111-115
Min YH, Kim JY, Park LY, Lee SH, Park GS. 2007. Physicochemical quality characteristics of tofu prepared with turmeric. Korean J Food Cook Sci 23(4):502-510
Park BH, Jeon WR. 2008. Quality characteristics of soybean curd prepared with the addition of yellow paprika juice. Korean J Food Cook Sci 24(4):439-444
Park BS, Han MR, Kim AJ. 2013. Quality characteristics and processing of jelly using darce extract for children. J East Asian Soc Dietary Life 23(5):561-568
Park KN. 2007. Physiological characteristics of curcuma aromatica salab. and its potential use in food industry. Doctorate dissertation. Catholic University of Daegu. Gyeungsan, Korea. p 22
Park YJ, Nam YL, Jeon BL, O NS, In MJ. 2003. Effects of garlic addition on quality and storage characteristics of soybean curd. J Korean Soc Agric Chem Biotechnol 46(4):329-332
Shin YM, Kwon OY, Lee KJ, Kim HY, Kim MR. 2005. Storage characteristics of tofu added with spinach juice. Chungnam J Home Ecol 18(2):75-82
Thomson KA, Marshall MR, Sims CA, Wei CI, Sargent SA, Scott JW. 2000. Cultivar, maturity and heat treatment on lycopene content in tomatoes. J Food Sci 65(5):791-795
Yoon KS, Kim SD. 1997. Preparation of functional and coloring soybean curd using natural products. Korea Soybean Digest 14(2):21-26
Zhang, L., J. Li, S. Hogan, H. Chung, G.E. Welbaum, K.Zhou. 2010. Inhibitory effect of raspberries on starch digestive enzyme and their antioxidant properties and phenolic composition. Food Chem 119(1):592-599
AI-Helper
※ AI-Helper는 부적절한 답변을 할 수 있습니다.