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Quality Characteristics of Tofu Added with Basil Water Extracts  

임정교 (대구미래대학 제과데코레이션과)
박인경 (대구가톨릭대학교 식품산업학부)
김순동 (대구가톨릭대학교 식품산업학부)
Publication Information
Korean journal of food and cookery science / v.20, no.2, 2004 , pp. 144-150 More about this Journal
Abstract
This study was conducted to investigate the quality characteristics and shelf-life of tofu added with basil water extract (BWE). BWE was selected from 11 kinds of herbs based on estimations of antimicrobial activity, taste and flavor. The amount of waster was 7 times greater than that of raw soybean, BWE concentration against soybean juice was 20 mg% and GDL concentration was 0.3% as the optimal preparation conditions of tofu added with BWE (BWE-tofu). Color L＊, a＊ and b＊ values of BWE-tofu were 78.11, 0.78 and 19.10, respectively, indicating that light green color was lower in the L＊ value, and higher in the at and b＊ values compared to control products. Savory taste and overall acceptability of the tofu were higher than those of control products evaluated by sensory test. Shelf-life of the tofu at 10$^{\circ}C$ was 8 days, which was prolonged by 4 days compared to control products evaluated by pH, titratable acidity and total microbes.
Keywords
Herbs; Basil; Tofu; Quality; Shelf-life;
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