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KMID : 1134820090380121746
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 12 p.1746 ~ p.1752
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Physicochemical Characteristics of the Tofu (Soybean Curd) Added Sorghum (Sorghum bicolor L. Moench) Powder
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Woo Koan-Sik
Ko Jee-Yeon
Seo Myung-Chul
Song Seok-Bo
Oh Byeong-Geun
Lee Jae-Saeng
Kang Jong-Rae
Nam Min-Hee
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Abstract
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This study was carried out to compare the physicochemical characteristics of the tofu (soybean curd) with the additions of sorghum powder (SP). With increasing amounts of sorghum powder, the yields of tofu were increased. The tofu made of 5 and 7% (w/w) addition rates of SP gave the similar yields with that of control. Moisture contents of the tofu made of roasted sorghum powder after steeping for 15 hours (WR-SP) were higher than those of the control and the tofu made of roasted sorghum powder after washing (SR-SP) without steeping. The dietary fiber contents of tofu were higher in the SP-added tofu than control. The potassium contents increased with SP addition rates, while calcium and magnesium decreased. With increasing SP addition rates, hardness of the tofu decreased. With increasing amounts of SP, the L- and b-values of tofu decreased, whereas a-value increased. The total polyphenol, flavonoid and tannin contents, and ascorbic acid equivalent antioxidant capacity in the tofu extracts increased with increasing SP rates. Antioxidant components and activity were the highest in the tofu made of roasted sorghum powder after washing without steeping with the addition rates of 3~10%.
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KEYWORD
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tofu (soybean curd), sorghum (Sorghum bicolor L. Moench), polyphenol, antioxidant activity
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