한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제26권6호
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  • Pages.887-893
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  • 2010
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

스피루리나 첨가 두부의 품질특성

Quality Characteristics of Tofu Prepared with Spirulina

  • 김효진 (충남대학교 식품영양학과) ;
  • 이지연 (충남대학교 식품영양학과) ;
  • 이승희 (충남대학교 식품영양학과) ;
  • 이근종 (우송대학교 외식조리학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Kim, Hyo-Jin (Department of Food & Nutrition, Chungnam National University) ;
  • Lee, Jee-Yeon (Department of Food & Nutrition, Chungnam National University) ;
  • Lee, Seung-Hee (Department of Food & Nutrition, Chungnam National University) ;
  • Lee, Kun-Jong (Department of Culinary Art, Woosong University) ;
  • Kim, Mee-Ree (Department of Food & Nutrition, Chungnam National University)
  • 투고 : 2010.10.15
  • 심사 : 2010.12.06
  • 발행 : 2010.12.31
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초록

In this study, the quality characteristics of tofu prepared with added spirulina(0, 0.25, 0.5, 0.75, and 1%). As the concentration of spirulina increased, tofu yield decreased and the pH and turbidity increased. The Hunter L(lightness) and a(redness) values of tofu decreased as the amount of spirulina increased. Phycocyanin(C-phycocyanin, allophycocyanin and phycoerythrin) contents increased according to the spirulina amount. Moreover the antioxidant activity of tofu increased as the concentration of spirulina increased($IC_{50}$ values for control was 150.7 mg/g; 1% spirulina, 82.5 mg/g). Textural properties(TPA) for hardness, gumminess, and chewiness were higher in spirulina with added tofu, compared to those of control. Regarding the overall acceptability of sensory properties, spirulina with 0.5% added tofu had the highest scores among all treatments. From these results, it was suggested that the optimal amount of added spirulina was 0.5% for the preparation of high quality tofu.

키워드

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