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KMID : 1011620200360050405
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 5 p.405 ~ p.415
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Quality Characteristics of Hempseed (Cannabis sativa L.) Tofu
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Kim Da-Hye
Park Hye-Young
Jeong Hae-Rim
Cho In-Hee
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Abstract
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Purpose: Hempseed-tofu was prepared, and its qualities were compared with commercial soybean-tofu.
Methods: The coagulant content for hempseed-tofu was optimized by an affective test and color and texture properties. The 50% inhibitory concentration (IC50) value, free amino acids, and fatty acids of hempseed-tofu were analyzed.
Results: The color (L, 87.63; a, -0.25; and b, 12.27) and texture properties of hempseed-tofu were similar to those in commercial soybean-tofu. Hempseed-tofu has slight greenness and more hardness (499.33 g) compared to commercial soybean-tofu. The IC50 value of hempseed-tofu was lower than that in commercial soybean-tofu(p<0.05), and the antioxidant activity was higher. In addition, the profiles of free amino acids and fatty acids were similar to those in commercial soybean-tofu. In particular, γ-linolenic acid was detected only in hempseed-tofu. The content of α-linolenic acid, a representative omega-3 fatty acid of hempseed, was approximately five times higher in hempseed-tofu than in commercial soybean-tofu.
Conclusion: Hempseed-tofu was developed in this study and could be a good senior-friendly food by having affective satisfaction and physiological activity.
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KEYWORD
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hempseed, tofu, texture property, antioxidant activity, free amino acid, fatty acid
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