|
KMID : 1134820150440020296
|
|
Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 2 p.296 ~ p.301
|
|
|
Physicochemical and Consumer Preference Characteristics of Tofu Incorporated with Pine Needle Powder
|
|
Son Byeong-Gil
Kim Hyun-Eun
Lee Jun-Ho
|
|
|
Abstract
|
|
|
|
The effects of pine needle powder (PNP) on the physicochemical characteristics of tofu were investigated, and consumer acceptance test was conducted. The pH, moisture content, and lightness and yellowness significantly decreased with increasing PNP concentration from 0 to 0.8% (P<0.05). Hardness increased significantly with increasing PNP concentration (P<0.05). Antimicrobial effects of PNP incorporated into tofu were also investigated. Antioxidant activities of control and produced tofu were compared based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and total polyphenol contents. DPPH radical scavenging activity and total polyphenol contents increased significantly (P<0.05) and were well-correlated. Tofu with 0.2% PNP is recommended (with respect to overall preference score) for taking advantage of the functional properties of PNP without sacrificing consumer acceptability.
|
|
|
KEYWORD
|
|
|
tofu, pine needle powder, quality, antioxidant properties, consumer acceptance
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|