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http://dx.doi.org/10.3746/jkfn.2008.37.11.1497

Effect of Red Ginseng Extract on Storage and Antioxidant Activity of Tofu  

Lee, Jung-Suk (Geumsan Agricultural Development and Technology Center)
Kim, Gyo-Nam (Dept. of Food Science and Nutrition, Hannam University)
Jang, Hae-Dong (Dept. of Food Science and Nutrition, Hannam University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.11, 2008 , pp. 1497-1506 More about this Journal
Abstract
In relation to making tofu with red ginseng extract, the effects of added red ginseng extract on the storage and antioxidant activity of tofu were investigated. When red ginseng extract was added in $0.5%{\sim}2%$ of dried soybean, differences in texture, color and sensory properties were compared. The textural properties of tofu slightly increased depending on the added amount of red ginseng extract in terms of the hardness and springiness: significant difference was demonstrated in the tofu with 2% red ginseng extract, and the color properties also significantly increased in terms of the values of L, a, and b. As a result of sensory evaluation, although the preference to color tended to diminish, as the peculiar taste of red ginseng was significantly perceived, the overall preference did not show any statistical difference. Therefore, the addition of red ginseng extract may be interpreted as not having negative effect on the preference of consumers. There was no change at the early stage of storage in pH, turbidity and total microbial count when the tofu was stored at $15^{\circ}C$. However, the changes in pH and in turbidity, and total microbial counts according to the addition of red ginseng extract took place from the second day and from the sixth day of storage, respectively, suggesting that the shelf-life of tofu may be extended due to its antimicrobial effect. Especially, the highest antimicrobial effect was observed tofu with 2% red ginseng extract. Concerning the antioxidant activity of tofu using oxygen radical absorbance capacity (ORAC) assay, the antioxidant activity significantly increased along with the increase in concentration of red ginseng extract. In ORACOH.assay, the pro-oxidant activity was shown in the tofu added with red ginseng extract.
Keywords
red ginseng extract; tofu; antimicrobial effect; antioxidant activity; ORAC (oxygen radical absorbance capacity);
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Times Cited By KSCI : 19  (Citation Analysis)
Times Cited By SCOPUS : 4
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