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http://dx.doi.org/10.7318/KJFC.2009.24.3.315

Quality Characteristics of Soybean Curd Prepared with Lotus Leaf Powder  

Park, Bock-Hee (Majors in Food and Nutrition, Mokpo National University)
Cho1, Hee-Sook (Majors in Food and Nutrition, Mokpo National University)
Jeon, Eun-Raye (Department of Food Technology, Sunghwa College)
Kim, Sung-Doo (Da-yeon Co., Ltd.)
Koh, Kyeong-Mi (Majors in Food and Nutrition, Mokpo National University)
Publication Information
Journal of the Korean Society of Food Culture / v.24, no.3, 2009 , pp. 315-320 More about this Journal
Abstract
This study was conducted to investigate the quality characteristics of tofu prepared with different concentrations of lotus leaf powder. The determined values for moisture, crude ash, carbohydrate, crude protein, and crude lipid in were 2.97%, 8.09%, 65.18%, 22.83%, and 0.93%, respectively. The yield rates of the tofu samples did not differ significantly according to the level of added lotus leaf powder; however, there was a significant decrease in pH and a significant increase in acidity. The L- and a-values of samples decreased as the amount of lotus leaf powder in the formulation increased, whereas the b value increased. Furthermore, hardness significantly increased as the level of lotus leaf powder increased. In terms of overall acceptability, the preferred tofu samples were the control and that containing 0.2% lotus leaf powder.
Keywords
lotus leaf powder; tofu; quality characteristics;
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Times Cited By KSCI : 14  (Citation Analysis)
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