Browse > Article
http://dx.doi.org/10.11002/kjfp.2014.21.5.688

The quality and sensory characteristics of tofu with various levels of black garlic extract  

Sim, Hye-Jin (Namhae Garlic Research Institute)
Hwang, Cho-Rong (Namhae Garlic Research Institute)
Kang, Min-Jung (Namhae Garlic Research Institute)
Kim, Gyeong-Min (Namhae Garlic Research Institute)
Shin, Jung-Hye (Namhae Garlic Research Institute)
Publication Information
Food Science and Preservation / v.21, no.5, 2014 , pp. 688-693 More about this Journal
Abstract
The quality and sensory characteristics of tofu were investigated with various levels of black garlic extract (BE) added to it in 0, 1, 3, 5 and 7%-weight soymilk, before it was coagulated with $MgCl_2$ (MC, BEM-A, BEM-B, BEM-C and BEM-D) and concentrated to $8^{\circ}Brix$ deep ground sea-like water (SC, BES-A, BES-B, BES-C and BES-D). The overall acceptability of the tofu samples was higher (SC > BES-A > BEM-A) than that of the other samples. The addition of BE was influenced by the color, flavor and taste of the tofu, and the more BE was added, the tougher the tofu became. The tofu yield with various amounts of black garlic extract did not significantly differ among the samples. The pH range was 5.61~6.15 and decreased as more BE was added, whereas the turbidity increased. Also, the L value of the tofu decreased as more BE was added. The a value showed a tendency opposite that of the L value. The b value did not significantly differ among the samples. The texture profile analysis of the tofus showed that the hardness, chewiness, and gumminess significantly increased as more BE was added. In conclusion, it was found that the addition of 1% BE will improve the quality and sensory characteristics of tofu.
Keywords
black garlic extract; deep ground sea-like water; tofu; coagulant;
Citations & Related Records
Times Cited By KSCI : 21  (Citation Analysis)
연도 인용수 순위
1 Kim AJ, Joung KH, Shin SM (2011) Quality characteristics of Chungpomook using black garlic extract. J Korea Aca-Indu Coop Soc, 12, 2685-2690   과학기술학회마을   DOI
2 Kang MJ, Shin JH (2012) The effect of black garlic extract on lipid metabolism in restraint stressed rats. J Life Sci, 22, 1529-1537   과학기술학회마을   DOI
3 Noh BK, Lee JK, Won YD, Park HJ, Lee SJ (2011) The antioxidative effect of black garlic extract on paraquat-induced oxidative stress in ICR mice. Korean J Food Sci Technol, 43, 760-765   과학기술학회마을   DOI   ScienceOn
4 Shin JH, Kang MJ, Kim RJ, Ryu JH, Kim MJ, Lee SJ, Sung NJ (2011) Biological activity of browning compounds from processed garlics separated by dialysis membrane. J Korean Soc Food Sci Nutr, 40, 357-365   과학기술학회마을   DOI
5 Seo MJ, Kang BW, Park JU, Kim MJ, Lee HH, Ryu EJ, Joo WH, Kim KH, Jeong YK (2013) Effect of black garlic extract on cytokine generation of mouse spleen cells, J Life Sci, 23, 63-68   과학기술학회마을   DOI
6 Choi YO, Chung HS, Youn KS (2000) Effects of various concentrations of natural materials on the manufacturing of soybean curd. Korean J Postharvest Sci Technol, 7, 256-261   과학기술학회마을
7 Jeon MK, Kim MR (2006) Quality characteristics of tofu prepared with herbs. Korean J Food Cookery Sci, 22, 30-36   과학기술학회마을
8 Jeon MK, Kim MR (2006) Studies on storage characteristics of tofu with herb. Korean J Food Cookery Sci, 22, 307-313   과학기술학회마을
9 Park ID (2012) Quality characteristics of tofu added with loquat (Eriobotrya japonica Lindl.) leaf powder. Korean J Food Culture, 27, 521-527   과학기술학회마을   DOI   ScienceOn
10 Kim MK, Lee S, Hwang IK (2011) Physicochemical properties of soybean leaf by cultivar and development of soybean curd prepared with soybean leaf powder. Korean J Food Cookery Sci, 27, 557-565   과학기술학회마을   DOI   ScienceOn
11 Lu JY, Canter E, Chang RA (1980) Use of calcium salts for soybean curd preparation. J Food Sci, 45, 32-34   DOI
12 Kong SH, Lee JS (2010) Quality characteristics and changes in GABA content and antioxidant activity of noodle prepared with germinated brown rice. J Korean Soc Food Sci Nutr, 39, 274-280   과학기술학회마을   DOI
13 Park CK, Hwang IK (1994) Effects of coagulant concentration and phytic acid addition on the contents of Ca and P and rheological property of soybean curd. Korean J Food Sci Technol, 26, 355-358   과학기술학회마을
14 Jung JY, Cho EJ (2002) The effect of green tea powder levels on storage characteristics of tofu. Korean J Soc Food Cookery Sci, 18, 129-135
15 Chung DO (2010) Characteristics of tofu (soybean curd) quality mixed with Enteromorpha intenstinalis powder. J Korean Soc Food Sci Nutr, 39, 745-749   과학기술학회마을   DOI
16 Kim JY, Park GS (2006) Quality characteristics and shelf-kife of tobu coagulated by fruit juice of pomegranate. Korean J Food Culture, 21, 644-652
17 Chang SY, Song JH, Kwak YS, Han MJ (2012) Quality characteristics of Gondre tofu by the level of Cirsium setidens powder and storage. Korean J Food Culture, 27, 737-742   과학기술학회마을   DOI   ScienceOn
18 Jung DH, Kim HJ, Park HI (2004) A study on the behavior of flexible riser for upwelling deep ocean water by a numerical method. J Ocean Eng Technol, 18, 15-22   과학기술학회마을
19 Lee SW, Kim HJ, Moon DS, Kim AR, Jung IH (2007) Characteristics of tobu coagulants extracted from sea tangle using treated deep ocean water. J Korean Fish Soc, 40, 113-116
20 Kim SE, Lee SW, Yeum DM, Lee MJ (2012) Quality characteristics of tofu with added alfalfa (Medicago sativa L.) extracts. J Korean Soc Food Sci Nutr, 41, 123-128   과학기술학회마을   DOI   ScienceOn
21 Kim MH, Shin MK, Hong GJ, Kim KS, Lee KA (2010) Quality assessment of soybean curd supplemented with saltwort (Salicornia herbacea L.). Korean J Food Cookery Sci, 26, 406-412   과학기술학회마을
22 Choi GH, Kim KC, Lee KH (2010) Quality and antioxidant characteristics of soft tofu supplemented with red ginseng extract during storage. J Korean Soc Food Sci Nutr, 39, 414-420   과학기술학회마을   DOI
23 Park BH, Kim M, Jeon ER (2013) Quality characteristics of tofu added Ligularia fischeri powder. Korean J Food Culture, 28, 495-501   과학기술학회마을   DOI   ScienceOn
24 Lee SW, Kim HJ, Moon DS (2007) Characteristics of soybean curds manufactured by various bitterns. J Korean Fish Soc, 40, 113-116
25 Park BH, Koh KM, Jeon ER (2010) Quality characteristics of tofu prepared with Lycii fructus powder during storage. Korean J Food Cookery Sci, 26, 586-595   과학기술학회마을
26 Yang SM, Shin JH, Kang MJ, Sung NJ (2011) Quality characteristics of pork ham containing different amounts of black garlic extracts. Korean J Food Preserv, 18, 349-357   과학기술학회마을   DOI