Preparation and Characterization of Black Ginseng Tofu

This study was performed to process Tofu as an hypolipidemic food using black ginseng. Before processing we performed the ameliorating effect of black ginseng on the serum levels of triglyceride and total cholesterol in diabetic mice (db/db mice). As a result, the diabetic mice, whose diet was supplemented with black ginseng has a reduced level of serum lipid total cholesterol ($124.58{\pm}10.59mg/dL$) compared to non-supplemented diabetic mice, The supplemented mice exhibited a significant decrease (p<0.05) in serum lipid triglycerides ($80.32{\pm}35.40mg/dL$), which provided the efficacy of black ginseng in reducing hyperlipemia, thus indirectly proving the prevention and treatment of obesity. Then we processed Tofu as a hypolipidemic food using 0~8% black ginseng extract. We evaluated the quality characteristic after producing black ginseng Tofu. For color value, as the addition level of color increases, the value of L (lightness) decreased and a (redness), b (yellowness) increased. With increase in black ginseng concentrate additional level increases, the hardness, gumminess, and chewiness values increased (p<0.05), but the springiness and cohesiveness showed no significant differences. In case of sensory evaluation, Tofu with the addition of 2% black ginseng concentrate (BGT2) showed the highest preference overall. To sum up, black ginseng demonstrated pharmacological effects in treating diabetic complications like hyperlipidemia and reducing body deposit fat.

흑삼농축액을 이용한 흑삼두부 제조 및 품질 특성