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KMID : 0665420120270050521
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Korean Journal of Food Culture
2012 Volume.27 No. 5 p.521 ~ p.527
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Quality Characteristics of Tofu Added with Loquat (Eriobotrya japonica Lindl.) Leaf Powder
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Park In-Duck
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Abstract
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This study was conducted to examine the quality characteristics of tofu prepared with Loquat (Eriobotrya japonica Lindl.)
leaf powder (LLP). Moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of Loquat leaf powder were
10.25, 6.72, 69.54, 8.23, and 5.26%, respectively. The yield rates, turbidity, and total acidity of tofu increased according to
the quantity of added LLP, whereas pH level decreased. The L- and a-values of samples decreased as the amount of LLP
increased, whereas b-value increased. With regard to textural characteristics, LLP addition increased hardness, chewiness, and brittleness, as well as reduced springiness and cohesiveness. In terms of overall acceptability, the most preferred tofu samples were the control and 0.3% LLP addition groups.
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KEYWORD
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Loquat leaf powder, tofu, quality characteristics
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