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KMID : 0665420130280050495
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Korean Journal of Food Culture
2013 Volume.28 No. 5 p.495 ~ p.501
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Quality Characteristics of Tofu Added Ligularia fischeri Powder
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Park Bok-Hee
Kim Mi
Jeon Eun-Raye
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Abstract
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The quality characteristics of tofu added Ligularia fischeri powder (LFP) were investigated. The proximate composition
of LFP used was as follows: moisture, 7.7%; crude protein, 12.0%; crude lipid, 5.9%; crude ash, 14.1%; and carbohydrate,
60.3%. The yield of tofu added LFP increased with the addition of LFP. However, there was a significant decrease in pH
(from 6.03±0.11 in the control to 5.78±0.11 when 0.4% LFP was added) and a significant increase (from 2.60±0.01 in the
control to 2.85±0.10 when 0.4% LFP was added) in total acidity. In addition, the L, a, and b values of tofu decreased with
the increasing addition of LFP. In terms of textural properties, the hardness, cohesiveness, and brittleness increased, whereas springiness decreased, with the increasing addition of LFP. In the sensory evaluation, the overall preference for tofu added 0.3% LFP was the highest. According to the results, the addition of LFP positively affects the overall sensory evaluation of tofu, and 0.3% is the optimal level for addition.
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KEYWORD
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Ligularia fischeri powder, tofu, quality characteristics, sensory evaluation
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