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KMID : 1134820110400070999
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 7 p.999 ~ p.1005
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Quality Characteristics of Tofu (Soybean Curd) Added with Cheongyang Hot Pepper (Capsicum Annuum L.) Juice
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Hwang In-Guk
Hwang Young
Kim Ha-Yun
Lee Jun-Soo
Jeong Heon-Sang
Yoo Seon-mi
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Abstract
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This study was conducted to investigate the quality characteristics of tofu (soybean curd) prepared with added Cheongyang hot pepper juice (CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the control tofu were 82.98%, 10.26%, 4.86%, and 0.41%, respectively. The moisture content of tofu decreased according to the level of added CPJ, whereas the crude protein, crude lipid, and crude ash contents increased. The yield of tofu prepared with 5% CPJ significantly increased relative to that of control tofu. The turbidity and acidity increased with increasing concentration of CPJ, whereas pH decreased. The Hunter"s color values of the tofu were significantly lower in L and a values and significantly higher in b values with increasing concentration of CPJ. The hardness, adhesiveness, and springiness of the tofu samples did not differ significantly according to the level of added CPJ. Capsaicin, dihydrocapsaicin, total polyphenol contents, and antioxidant (DPPH radical and ABTS radical scavenging activity) activities were significantly increased with increasing concentration of CPJ. Sensory evaluation indicated that the tofu prepared with 5% CPJ was not significantly different from the control tofu. Overall, CPJ could be used as an effective ingredient to improve the sensory and antioxidant properties of tofu without affecting the quality properties.
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KEYWORD
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tofu, Cheongyang hot pepper, quality characteristics, antioxidant
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