|
KMID : 1134820160450081130
|
|
Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 8 p.1130 ~ p.1137
|
|
|
Quality and Antioxidant Properties of Tofu Coagulated with ‘Tsugaru’ Apple (Malus domestica Borkh) Juice
|
|
Kim Dong-Ho
Hong Kyeong-Nam
Lim Yeo-Kyeong
Cha Seung-Hyeon
Ryu Ji-Eun
Cho Jin-Ho
Kim Dae-Il
Yoo Do-Il
Jang Keum-Il
|
|
|
Abstract
|
|
|
|
In this study, we investigated the quality, antioxidant properties, and sensory characteristics of tofu coagulated with ‘Tsugaru’ apple (Malus domestica Borkh) juice. Yield, °Brix, pH, total acidity, total polyphenol content, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of ‘Tsugaru’ apple juice were 60%, 10.3, 3.89, 0.51%, 2.26 mg gallic acid equivalent (GAE)/g, 20 μg L-ascorbic acid equivalent (AE)/g, and 75 μg AE/g, respectively. In case of Tofu coagulated with 20% (w/v) ‘Tsugaru’ apple juice, yield, °Brix, pH, total acidity, hardness, chewiness, cohesiveness, total polyphenol content, ABTS radical scavenging activity, and DPPH radical scavenging activity were 165%, 6.23, 0.27%, 513 g, 315, 0.61, 12.04 mg GAE/g, 80.67 μg AE/g, and 92.32 μg AE/g, respectively. Both the manufacture yield and pH of tofu decreased with increasing amount of ‘Tsugaru’ apple juice, whereas total acidity increased. Regarding the texture and chromaticity of tofu coagulated with increasing amounts of ‘Tsugaru’ apple juice, hardness, chewiness, and a- and b-values increased, whereas cohesiveness and L-value both decreased. In terms of antioxidant activities, total polyphenol content and DPPH radical scavenging activity increased, whereas ABTS radical scavenging activity was maintained within a certain range. Finally, concerning the sensory evaluation (taste, color, flavor, and overall preference) of tofu coagulated with 30% (w/w) ‘Tsugaru’ apple juice showed the highest scores. Taken together, these results support the possible use of ‘Tsugaru’ apple juice in producing various foods, as addition of juice enhanced quality, antioxidant properties, and sensory characteristics of tofu.
|
|
|
KEYWORD
|
|
|
quality, antioxidant, tofu, Tsugaru apple, coagulant
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|