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http://dx.doi.org/10.9799/ksfan.2014.27.1.010

Antioxidant Activities and Quality Characteristics of Tofu Supplemented with Chinese Artichoke Powder  

Lee, Ji Eun (Dept. of Food and Nutrition, Sookmyung Women's University)
Jin, So Yeon (Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
Han, Young Sil (Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
Publication Information
The Korean Journal of Food And Nutrition / v.27, no.1, 2014 , pp. 10-21 More about this Journal
Abstract
This study is conducted to investigate the effects of Chinese artichoke powder on the antioxidant activities and the quality characteristics of tofu. Tofus are being prepared with different amounts of Chinese artichoke powder in ratios of 0, 0.2, 0.4, 0.6 and 0.8% according to the soy milk quantity. According to the increasing contents of Chinese artichoke powder, the yield and turbidity of tofus are significantly increased (p<0.001) whereas the pH levels of tofus are significantly decreased (p<0.001). In terms of color, the L, a and b values are significantly decreased with increasing Chinese artichoke powder concentrations (p<0.001). From the texture profile analysis of the tofus, the chewiness, gumminess and cohesiveness of tofus are significantly decreased (p>0.01) according to the levels of added Chinese artichoke powder content. The contents of isoflavones such as daidzin and genistin are significantly increased with increasing concentrations of Chinese artichoke powder (p<0.001). The microstructure of tofus is being examined by SEM (Scanning Electron Microscope). In the sensory test, the sample which contains 0.4% of Chinese artichoke powder is ranked significantly higher (p>0.001) than the other groups according to several sensory parameters such as appearance, color, flavor, taste, texture and the overall preferences.
Keywords
antioxidant activity; Chinese artichoke powder; tofu; SEM; sensory evaluation;
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Times Cited By KSCI : 28  (Citation Analysis)
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