Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Inner Beauty Food (Mosidae Tofu) by the Addition of Adenophora remotiflora Powder

모시대 분말을 첨가한 미용식품(모시대 두부)의 품질 특성

  • Kim, Ae-Jung (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Son, Eun-Shim (Institute of Traditional North Korea Food)
  • 김애정 (경기대학교 대체의학대학원 대체의학과) ;
  • 손은심 (북한전통음식문화연구원)
  • Received : 2012.04.18
  • Accepted : 2012.07.06
  • Published : 2012.08.31
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Abstract

In this study, physio-chemical, mechanical, and sensory characteristics of Tofu containing 0, 0.5, 1.0, and 2.0% Adenophora remotiflora powder were examined. In addition, we examined the potential of utilizing Adenophora remotiflora powder as a functional food material by estimating total phenol contents, electron-donating abilities, and hydroxyl radical scavenging activities of the hot water and ethanol extracts of Adenophora remotiflora powder in the range from 0~2.0%. The total phenol content of the ethanol extracts of Adenophora remotiflora powder was $487.93{\mu}g/mL$ while the that of the water extract of Adenophora remotiflora powder was $403.70{\mu}/mL$. The electron-donating abilities of the ethanol and water extracts of Adenophora remotiflora powder were 75.37 and 86.10%, respectively. The hydroxyl radical scavenging activities of the ethanol and water extracts of Adenophora remotiflora powder were 65.50 and 66.22%, respectively. We also evaluated the quality characteristics of Tofu containing Adenophora remotiflora powder. In the case of color values, as the level of Adenophora remotiflora powder increased, the values of L (lightness) and a (redness) decreased, whereas that of b (yellowness) increased. In the case of mechanical properties, as the level of Adenophora remotiflora powder increased, hardness, gumminess, and chewiness values increased (p<0.05), whereas springiness and cohesiveness values decreased (p<0.05). In the case of sensory evaluation, MPT1.0 scored significantly higher in color, flavor, tenderness, texture, and overall quality. To sum up, Tofu containing 1% Adenophora remotiflora powder showed the highest overall preference.

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