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KMID : 0665420120270040367
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Korean Journal of Food Culture
2012 Volume.27 No. 4 p.367 ~ p.373
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Quality Characteristics of Inner Beauty Food (Mosidae Tofu) by the Addition of Adenophora remotiflora Powder
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Kim Ae-Jung
Son Eun-Shim
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Abstract
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In this study, physio-chemical, mechanical, and sensory characteristics of Tofu containing 0, 0.5, 1.0, and 2.0%
Adenophora remotiflora powder were examined. In addition, we examined the potential of utilizing Adenophora remotiflora
powder as a functional food material by estimating total phenol contents, electron-donating abilities, and hydroxyl radical
scavenging activities of the hot water and ethanol extracts of Adenophora remotiflora powder in the range from 0~2.0%.
The total phenol content of the ethanol extracts of Adenophora remotiflora powder was 487.93 μg/mL while the that of the
water extract of Adenophora remotiflora powder was 403.70 μ/mL. The electron-donating abilities of the ethanol and water
extracts of Adenophora remotiflora powder were 75.37 and 86.10%, respectively. The hydroxyl radical scavenging activities
of the ethanol and water extracts of Adenophora remotiflora powder were 65.50 and 66.22%, respectively. We also
evaluated the quality characteristics of Tofu containing Adenophora remotiflora powder. In the case of color values, as the
level of Adenophora remotiflora powder increased, the values of L (lightness) and a (redness) decreased, whereas that of
b (yellowness) increased. In the case of mechanical properties, as the level of Adenophora remotiflora powder increased,
hardness, gumminess, and chewiness values increased (p<0.05), whereas springiness and cohesiveness values decreased (p<0.05). In the case of sensory evaluation, MPT1.0 scored significantly higher in color, flavor, tenderness,
texture, and overall quality. To sum up, Tofu containing 1% Adenophora remotiflora powder showed the highest
overall preference.
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KEYWORD
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Tofu, Adenophora remotiflora powder, color value, mechanical properties, sensory evaluation
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