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KMID : 0665420090240030315
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Korean Journal of Food Culture
2009 Volume.24 No. 3 p.315 ~ p.320
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Quality Characteristics of Soybean Curd Prepared with Lotus Leaf Powder
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Park Bock-Hee
Cho Hee-Sook
Jeon Eun-Raye
Kim Sung-Doo
Koh Kyeong-Mi
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Abstract
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This study was conducted to investigate the quality characteristics of tofu prepared with different concentrations of lotus leaf powder. The determined values for moisture, crude ash, carbohydrate, crude protein, and crude lipid in were 2.97%, 8.09%, 65.18%, 22.83%, and 0.93%, respectively. The yield rates of the tofu samples did not differ significantly according to the level of added lotus leaf powder; however, there was a significant decrease in pH and a significant increase in acidity. The L- and a-values of samples decreased as the amount of lotus leaf powder in the formulation increased, whereas the bvalue increased. Furthermore, hardness significantly increased as the level of lotus leaf powder increased. In terms of overall acceptability, the preferred tofu samples were the control and that containing 0.2% lotus leaf powder.
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KEYWORD
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lotus leaf powder, tofu, quality characteristics
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