동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제22권3호
  • /
  • Pages.386-391
  • /
  • 2012
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  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

흑마늘 농축액을 첨가한 우유두부의 품질특성

The Quality Characteristics of Milk Tofu with Added Black Garlic Concentrate

  • 김애정 (경기대학교 대체의학대학원 대체의학과) ;
  • 노정옥 (전북대학교 식품영양학과)
  • Kim, Ae-Jung (Dept. of Alternative Medicine, The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Rho, Jeong-Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University)
  • 투고 : 2012.03.04
  • 심사 : 2012.06.19
  • 발행 : 2012.06.30
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초록

The principal objective of this study was to evaluate the quality characteristics of black garlic milk tofu prepared with five different levels (0%, 0.5%, 1%, 1.5%, and 2.0%) of black garlic concentrate (BG0~BG4). We conducted the pH, total phenol and flavonoids, Hunter's color values, mechanical characteristics, and a sensory evaluation analysis of black garlic milk tofu. The total phenol and flavonoid content of black garlic concentrate were 1.67mg/100 g and 1.07 mg/100 g. The more black garlic concentrate increased, the more lightness (L) decreased, but redness(a) and yellowness (b) increased. The hardness, gumminess, and chewiness scores significantly increased (p<0.05) in all black garlic milk tofu samples. In color, taste, flavor, texture, and overall quality, the score of milk tofu with 1.0% black garlic concentrate (BG2) increased the most.

키워드

참고문헌

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