Preventive Nutrition and Food Science

  • 제20권2호
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  • Pages.148-152
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  • 2015
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Physicochemical and Sensory Evaluation of Whole Soybean Curd Supplemented with Pine Needle Powder

  • Lee, Jun Ho (Department of Food Science and Engineering, Daegu University)
  • 투고 : 2015.04.15
  • 심사 : 2015.06.08
  • 발행 : 2015.06.30
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초록

To develop functionally and nutritionally improved whole soybean curd (WSC), the effects of partial (0~4%) replacement with pine needle powder (PNP) on the quality characteristics of WSC were investigated. The moisture content and pH ranged from 76.96~77.80% (wet basis) and 6.69~6.74, respectively, with no considerable differences. Lightness significantly decreased with higher PNP content in the formulation (P<0.05), as indicated by visual observation that the color of WSC became darker. Redness and yellowness also significantly decreased (P<0.05). The texture profile analysis indicated that WSC containing PNP was softer and less cohesive than control WSC. 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical scavenging activities significantly increased (P<0.05) with higher substitution of PNP, and they were well correlated. Results from the consumer test revealed that WSC with 1% PLP received the most favorable acceptance scores for sensory attributes, including overall acceptability. The present study indicated that the characteristics of PNP may play a role in improving WSC quality in terms of physicochemical, sensorial, and antioxidant characteristics.

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피인용 문헌

  1. Physicochemical and Consumer Acceptance of Tofu Supplemented with Licorice Powder vol.22, pp.4, 2015, https://doi.org/10.3746/pnf.2017.22.4.359