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KMID : 0881720140290040363
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Journal of Food Hygiene and Safety
2014 Volume.29 No. 4 p.363 ~ p.369
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Quality Characteristics of Tofu with Added Cowpea (Vigna unguiculata) Meal
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Lee Kyoung-Hae
Lee Myung-Hee
Kim Kyung-Tack
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Abstract
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This study was conducted to investigate the quality characteristics of tofu prepared with addition of cowpea meal (CPM). Any significant difference of L-value between control CPM-O and treatment CPM-I, CPMII and CPM-III could not be seen as addition ratio of CPM increases (p < 0.05). The b-value of CPM-III (75%) has shown the least value of 14.26, and it has decreased as addition ratio of CPM increases. The result of texture profile did not show any significant difference between control CPM-O and CPM-Iexcept in the case of cohesiveness. The pH range of treatments was 6.36~6.52, which showed no significant difference from controls. The values of turbidity were 1.46~1.81, which had increasing trend as addition ratio of CPM increases. The total bacterial count of CPM-III was 4.40 × 102 CFU/g, which showed significant difference from the control. No Esterichia coli was detected in the control and the treatments. The result of sensory analysis of the treatment CPM-I did not show any significant difference from the control, which implied the treatment CPM-Iwas found to be suitable at the tofu making using byproducts of cowpea-jelly making. Isoflavone glycoside (IG) was contained more on the order of genistin, daidzin, and glycitin, and the content decreased significantly as addition ratio of CPM increases. The content of isoflavone-aglycone (IA) was less than IG, but showed similar behavior of addition ratio of CPM.
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KEYWORD
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tofu, cowpea meal (CPM), quality characteristics
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