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http://dx.doi.org/10.5657/KFAS.2020.0816

Quality and Antioxidant Activity of Soybean Curd Supplemented with Codium fragile  

Choi, Man-Seok (Institute of Marine Industry, Gyeongsang National University)
Jeon, Eun Bi (Institute of Marine Industry, Gyeongsang National University)
Kim, Ji Yoon (Institute of Marine Industry, Gyeongsang National University)
Park, Shin Young (Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.53, no.6, 2020 , pp. 816-822 More about this Journal
Abstract
This study investigated the antioxidant activity and general and sensory properties of soybean curd supplemented with Codium fragile. The yield of soybean curd containing 0%, 20%, and 40% C. fragile was 113.62, 104.09, and 108.06, respectively. Antioxidant activities and pH were significantly increased (P<0.05) depending on the amount of C. fragile supplemented in soybean curd. Compared to that in additive-free soybean curd (control), the amount of crude ash and protein in soybean curd containing 40% C. fragile was significantly decreased (P<0.05) and increased (P<0.05), respectively. We observed a dose-dependent increase (P<0.05) in the hardness and chewiness of soybean curd concomitant with the amount of C. fragile supplemented. In contrast, we observed no significant difference (P>0.05) in soybean curd's cohesiveness between the groups. As determined by sensory evaluation based on seven-point hedonic scale, soybean curd supplemented with 20% C. fragile received an excellent score (6.55) for color. As the same method, we observed that the flavor and overall acceptability significantly increased (P<0.05) in the C. fragile content increased. Taken together, the antioxidant and sensory assays in our study make a compelling case for the practical development of soybean curd supplemented with C. fragile owing to its good antioxidant activities, general properties, and consumer acceptance.
Keywords
Antioxidant activity; Codium fragile; Protein; Soybean curd; Yield;
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Times Cited By KSCI : 10  (Citation Analysis)
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