Browse > Article

Physicochemical and Sensory Characteristics of Tofu Prepared with Lotus Root Powder  

Park, Bock-Hee (Dept. of Food and Nutrition, Mokpo National University)
Kim, Sung-Doo (Da-yeon Co., Ltd)
Jeon, Eun-Raye (Dept. of Food Technology, Sunghwa College)
Cho, Hee-Sook (Dept. of Food and Nutrition, Mokpo National University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.20, no.4, 2010 , pp. 516-523 More about this Journal
Abstract
This study was conducted to investigate the physicochemical and sensory characteristics of tofu prepared with the addition of lotus root powder (LRP). The moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of the lotus root powder were 8.29%, 4.73%, 30.66%, 47.84%, and 8.48%, respectively. The yield rate of the tofu did not differ significantly according to the level of added LRP; however, there was a significant decrease in pH and a significant increase in acidity. The L and b values of the tofu decreased as the amount of LRP in the formulation increased, whereas the a value increased. Furthermore, hardness and cohesiveness increased significantly as the level of LRP increased. In sensory evaluation, LRP tofu had low scores in air cell size and a beany smell, but high scores in hardness. In terms of overall acceptability, the preferred tofu samples were the control and that containing 0.3% lotus root powder.
Keywords
Tofu; lotus root powder; physicochemical and sensory characteristics;
Citations & Related Records
Times Cited By KSCI : 16  (Citation Analysis)
연도 인용수 순위
1 Yang HC, Heo NC, Choi KC, Ahn YJ (2007) Nutritional composition of white-flowered and pink-flowered lotus in different parts. Korean J Food Sci Technol 39: 14-19.   과학기술학회마을
2 Park BH, Jeon ER (2008) Quality characteristics of soybean curd prepared with the addition of yellow paprika juice. Korean J Food Cookery Sci 24: 439-444.   과학기술학회마을
3 Park CK, Hwang IK (1994) Effects of coagulant concentration and phytic acid addition on the contents of Ca and P and rheological property of soybean curd. Korean J Food Sci Technol 26: 355-358.
4 Park EJ, An SH, Park GS (2006) Quality characteristics of cuttlefish inky tofu prepared with various coagulants. Korean J Food Culture 21: 644-652.   과학기술학회마을
5 Smith AK, Watanabe T, Nash AM (1960) Tofu from Japanese and United States soybean. Food Technol 14: 332-335.
6 Lee SJ, Chung ES, Park GS (2006) Quality characteristics of tofu coagulated by apricot juice. Korean J Food Cookery Sci 22: 825-831.   과학기술학회마을
7 Lee YT (2007) Quality characteristics and antioxidative activity of soybean curd containing small black soybean. Korean Soybean Digest 24: 14-22.
8 Park BH, Cho HS, Jeon ER, Kim SD, Koh KM (2009) Quality characteristics of soybean curd prepared with lotus leaf powder. Korean Society Food Culture 24: 315-320.   과학기술학회마을
9 Min YH, Kim JY, Park LY, Lee SH, Park GS (2007) Physicochemical quality characteristics of tofu prepared with turmeric (Curcuma aromatica Salab.). Korean J Food Cookery Sci 23: 502-510.   과학기술학회마을
10 Mun BS, Lee GS (1979) Foodstuffs material. Suhaca Publishing Company. pp 83-85.
11 Park SH, Shin EH, Koo JG, Lee TH, Han JH (2005) Effects of Nelumbo nucifera on the regional cerebral blood flow and blood pressure in rats. Korean J Dietary Culture 15: 49-56.   과학기술학회마을
12 Kim HJ, Kim BY, Kim MH (1995) Rheological studies of the tofu upon the processing conditions. Korean J Food Sci Technol 27: 324-328.
13 Kim SS, Park MK, Oh NS, Kim DC, Han MS, IN MJ (2003) Studies on quality characteristics and shelf-life of chlorella soybean curd (tofu). J Korean Soc Agric Chem Biotechnol 46: 12-15.   과학기술학회마을
14 Kim JS, Choi SY (2008) Quality characteristics of soybean curd with omija extract. Korean J Food & Nutr 21: 43-50.   과학기술학회마을
15 Kim KH, Cho HS (2009) Quality characteristics of tofu prepared with various concentration of skate (Raja kenojei) powder. J East Asian Soc Dietary Life 19: 231-237.
16 Kim KT, Im JS, Kim SS (1996) A study of the physical and sensory characteristics of gingeng soybean curd prepared with various coagulants. Korean J Food Sci Technol 28: 965-969.
17 Han MR, Kim MH (2007) Quality characteristics and storage improvement studies of Rubus coreanus added soybean curd. Food Eng Prog 11: 167-174.
18 Jung JY, Cho EJ (2002) The effects of green tea powder levels on storage characteristics of tofu. Korean J Food Cookery Sci 23: 502-510.   과학기술학회마을
19 Jeon MK, Kim MR (2006) Quality characteristics of tofu prepared with herbs. Korean J Soc Food Cookery Sci 22: 30-36.   과학기술학회마을
20 Jung BM, Shin TS, Kim DW, Chong KW (2008) Physicochemical quality characteristics of tofu prepared with mesangi mesangi (Capsosiphon fulvescens) powder. Korean J Food Cookery Sci 24: 691-698.   과학기술학회마을
21 AOAC (1980) Official Method of Analysis 14th ed. Association of official analytical chemists, Washington DC. pp 31.
22 Choi YO, Chung HS, Yoon KS (2000) Effects of various concentration of natural materials on the manufacturing of soybean curd. Korean J Pastharvest Sci Technol 7: 256-261.
23 AOAC (1990) Association of Official Analytical Chemists 15th ed. Association of official analytical chemists, Washington DC. U.S.A.
24 Cho HS, Kim KH (2009) Quality characteristics of tofu added with shrimp powder. J East Asian Soc Dietary Life 19: 743-749.
25 Choi HR, Choi EH (2003) Screening of antimicrobial and antioxidative herbs. J Natural Sci 15: 123-131.
26 An SH, Lee SH, Park GS (2008) Quality characteristics of tofu prepared with various concentrations of commercial Chungkukjang powder. Korean J Food Cookery Sci 24: 258-265.   과학기술학회마을
27 유태종 (2006) 먹어서 약이 되는 생활음식 100가지. 아카데미북, 서울. p 197-198.