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http://dx.doi.org/10.11002/kjfp.2014.21.2.215

Quality characteristics and antioxidant activity of tofu made from lipoxygenase-free genotypes  

Kim, In-Sung (Department of Food Science and Nutrition, Gyeongsang National University)
Lee, Soo-Jung (Department of Food Science and Nutrition, Gyeongsang National University)
Lee, Hye-Jin (Department of Food Science and Nutrition, Gyeongsang National University)
Oh, Soo-Jeong (Department of Food Science and Nutrition, Gyeongsang National University)
Chung, Jong-Il (Department of Agronomy, Gyeongsang National University)
Sung, Nak-Ju (Department of Food Science and Nutrition, Gyeongsang National University)
Publication Information
Food Science and Preservation / v.21, no.2, 2014 , pp. 215-223 More about this Journal
Abstract
The quality characteristics and antioxidant activity of three kinds of tofu made from lipoxygenase (LOX)-free genotypes soybeans were compared to the Taekwang (LOX-present) tofu as the control. The mineral contents of Jinyang tofu were significantly higher than those of the control. The hardness and gumminess of tofu made from LOX-free genotypes were significantly higher than those of the control. Gaechuck#2 tofu showed higher sensory evaluation results than the other kinds of tofu in terms of taste, flavor and overall acceptability. The total isoflavone contents were higher in the LOX-free genotypes than in the control. The total phenol content was similar for the Gaechuck#1, #2 and Taekwang tofu. The flavonoid content was higher in Gaechuck#1 and #2 tofu than in the control. The antioxidant activities were the highest in Gaechuck#1 tofu, followed by the Gaechuck#2. During the 15-day storage at $4^{\circ}C$, the turbidity of the immersing water tended to increase, but Gaechuck#1 and #2 tofu were significantly lower than in the control after 15-day storage. Therefore it is suggested that Gaechuck#2 tofu could be the suitable genotype for tofu products because it is the most effective in terms of overall acceptability, antioxidant activity, and storage stability.
Keywords
tofu; lipoxygenase-free genotypes; isoflavone; antioxidant activity;
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