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Quality Characteristics of Tofu Prepared with Lycii fructus Powder during Storage  

Park, Bock-Hee (Department of Food and Nutrition, Mokpo National University)
Koh, Kyeong-Mi (Department of Food and Nutrition, Mokpo National University)
Jeon, Eun-Raye (Department of Food and Nutrition, Sunghwa College)
Publication Information
Korean journal of food and cookery science / v.26, no.5, 2010 , pp. 586-595 More about this Journal
Abstract
This study was conducted to examine the quality characteristics of tofu prepared with Lycii fructus powder(LFP) during storage for 15 days at $5{\pm}1^{\circ}C$. The moisture content, yield rate, tofu whey content and turbidity of soaking solutions of tofu prepared with LFP increased upon the addition of LFP. The pH of tofu prepared with LFP decreased while the acidity increased lightly; however, the acidity of the tofu did not differ significantly according to the level of added LFP. The L value of tofu decreased as the amount of LFP in the formulation increased, whereas the a and b values increased. The color value of tofu prepared with LFP did not depend upon the storage period. The hardness increased significantly with the level of LFP, but it did not differ significantly according to the storage period. The microbial count of tofu prepared with LFP was lower than that of control tofu during the storage period. In terms of overall preference, the preferred tofu contained 1.0% LFP tofu.
Keywords
Lycii fructus powder; tofu; quality characteristics; storage;
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Times Cited By KSCI : 22  (Citation Analysis)
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