Browse > Article
http://dx.doi.org/10.7318/KJFC/2012.27.5.521

Quality Characteristics of Tofu Added with Loquat (Eriobotrya japonica Lindl.) Leaf Powder  

Park, In-Duck (Department of Culinary Art, Chodang University)
Publication Information
Journal of the Korean Society of Food Culture / v.27, no.5, 2012 , pp. 521-527 More about this Journal
Abstract
This study was conducted to examine the quality characteristics of tofu prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder (LLP). Moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of Loquat leaf powder were 10.25, 6.72, 69.54, 8.23, and 5.26%, respectively. The yield rates, turbidity, and total acidity of tofu increased according to the quantity of added LLP, whereas pH level decreased. The L- and a-values of samples decreased as the amount of LLP increased, whereas b-value increased. With regard to textural characteristics, LLP addition increased hardness, chewiness, and brittleness, as well as reduced springiness and cohesiveness. In terms of overall acceptability, the most preferred tofu samples were the control and 0.3% LLP addition groups.
Keywords
Loquat leaf powder; tofu; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 15  (Citation Analysis)
연도 인용수 순위
1 An SH, Lee SH, Park GS. 2008. Quality characteristics of tofu prepared with various concentrations of commercial Chungkukjang powder. Korean J. Food Cookery Sci., 24(2):258-265
2 AOAC. 1980. Official Method of Analysis. 14th ed, Association of Official Analytical Chemists, Washington, DC. p 31
3 AOAC. 1990. Official Method of Analysis. 15th ed, Association of Official Analytical Chemists, Washington, DC, USA
4 Bae YI, Seo KI, Park SK, Shim KH 1998a. Loquat (Eriobotrya japonica Lindl) leaf tea processing and its physicochemical properties. Korean J. Postharvest Sci. Technol., 5(2):262- 269
5 Bae YI, Moon JS, Shim KH. 1998b. Loquat (Eriobotrya japonica Lindl) juice processing and its physicochemical properties. Korean J. Psstharvest Sci. Technol., 5(2):270-274
6 Bae YL, Shim KH. 1998. Nutrition components in different parts of korean Loquat (Eriobotrya japonica Lindl). Korean J. Food Pre., 5(1):57-63
7 Bae YI, Jeong CH, Shim KH. 2002a. Nitrite-scavenging and antimutagenic effects of various solvent extract from different parts of loquat (Eriobotrya japonica Lindl). Korean J. Food Pre., 9(1):92-96
8 Bae YI, Chung YC, Shim KH. 2002b. Antimicrobial and antioxidant activities of various solvent extractr from different parts of loquat (Eriobotrya japonica Lindl). Korean J Food Pre., 9(1):97-101
9 Cho HS, Kim KH. 2009. Quality characteristics of tofu added with shrimp powder. J. East Asian Soc. Dietary Life, 19(6):743-749
10 Choi HR, Choi EH. 2003. Screening of antimicrobial and antioxidative herbs. J. Natural Sci., 15(1):123-131
11 Choi YO, Chung HS, Yoon KS. 2000. Effects of various concentration of natural materials on the manufacturing of soybean curd. Korean J. Postharvest Sci Technol., 7(3):256-261
12 Dwyer JT, Goldin BR, Saul N, Gualtieri L, Barakat S, Aldercreuta H. 1994. Tofu and soy drinks contain phytoestrogens. J. Am. Diet Assoc., 94(6): 769-743
13 Eom HJ, Kim SM, Pyo BS, Lee KI. 2009. Changes of physiological activity by drying temperature in leaf of Eriobotrya japonica. Korean J. Pharmacogn, 40(3):178- 183
14 Go JK, Park SI. 2005a. Sensory property and keeping quality of curd yoghurt added with Loquat (Eriobotrya japonica Lindley) extract. Korean J Food & Nutr., 18(3):192-199   과학기술학회마을
15 Go JK, Park SI. 2005b. Preparation of stirred yoghurt from milk added with Korean Loquat (Eriobotrya japonica Lindley). Korean J. Food & Nutr., 18(3):200-206   과학기술학회마을
16 Hamada A, Yoshioka S, Takuma D, Yokota J, Cui T, Kusunose M, Miyamura M, Kyotani S, Nishika Y. 2004. The effect of Eriovotrya japonica seed extract on oxidative stress in adriamycin-induced nephropathy in rats. Biol. Pharm Bull, 27(10):1961-1964   DOI   ScienceOn
17 Jeong YS, Jung HK, Yoon KS, Kim MO, Hong JH. 2009. Physiological activities of the hot water extract from Eriobotrya japonica Lindl. J. Korean Soc. Food Sci. Nutr., 38(8):977-982   과학기술학회마을   DOI
18 Hwang IG, Hwang Y, Kim HY, Lee JS, Jeong HS, Yoo SM. 2011. Quality characteristics of tofu (soybean curd) added with cheongyang hot peppper (capsicum annuum L.) juice. J. Korean Soc. Food Sci. Nutr., 40(7):999-1005   과학기술학회마을   DOI
19 Jeon MK, Kim MR. 2006. Quality characteristics of tofu prepared with Herbs. Korean J. Soc. Food Cookery Sci., 22(1):30- 36   과학기술학회마을
20 Jeong CH, Yoon CH, Jeong JC, Kim CH. 1997. Effect of Eriovotrya folium extract on glucokinase and hexokinase activities of alloxan-induced diabetes mellitus mice. Dongguk J. Inst. Oriental Med., 6(2):151-161
21 Jung BM, Shin TS, Kim DW, Chong KW. 2008. Physicochemical quality characteristics of tofu prepared with Mesangi (Capsosiphon Fulvescens) powder. Korean J. Food Cookery Sci., 24(5):691-698   과학기술학회마을
22 Jung GT, Ju IO, Choi JS, Hong JS. 2000. Preparation and shelflife of soybean curd coagulated by fruit juice of schianadra chinensis ruprecht (omija) and prunus mume (maesil). Korean J. Food Sci. Technol., 32(8):1087-1092
23 Jung HA, Park JC, Chung HY, Kim J, Choi JS. 1994. Antioxidant flavonoids and chlorogenic acid from the leaves of Eriobotrya japonica. Arch. Pharm. Res., 22(2):213-218   과학기술학회마을   DOI
24 Jung JY, Cho EJ. 2002. The effect of green tea powder levels on storage characteristics of tofu. J. Korean Food Cookery Sci., 18(2):129-135
25 Kim KH, Cho HS. 2008. Quality characteristics of tofu prepared with various concentrations of skate (Raja kenojei) powder. J. East Asian Soc. Dietary Life, 19(2):231-237   과학기술학회마을
26 Kim JH, Woo EY, Kim KS, Kim KH. 2006. A study on the soybean curd (tofu) made from defatted soybean flour. Korean J. Food Nutr., 19(1):22-27   과학기술학회마을
27 Kim JS, Choi SY. 2008. Quality characteristics of soybean curd with Omija extract. Korean J. Food & Nutr., 21(1):43-50   과학기술학회마을
28 Kim KC, Hwang IG, Kim HY, Song HL, Kim HS, Jang KI, Lee J, Jeong HS. 2010. Quality characteristics and mineral, oxalate and phytate contents of tofu manufactured by recommended soybean cultivars in Korea. J. Korean Soc. Food Sci. Nutr., 39(8):986-991   과학기술학회마을   DOI   ScienceOn
29 Kim MH, Shin MK, Hong GJ, Kim KS, Lee KH. 2010. Quality assessment of soybean curd supplemented with saltwort (Salicornia herbacea L.) Korean J. Food Cookery Sci., 28(4):406-412   과학기술학회마을
30 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(1):123-128   과학기술학회마을   DOI   ScienceOn
31 Kim SS Park MK, Oh NS, Kim DC, Han MS, In MJ. 2003. Stidies on Quality characteristics and shelf-life of chlorella soybean curd (tofu). J. Korean Soc. Agric. Chem. Biotechnol., 46(1):12-15
32 Kong S, Jee J. 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(2):123-128
33 Min YH, Kim JY, Park LY, Lee SH, Park GS. 2007. Physicochemical quality characteristics of tofu prepared with turmeric (Curcuma aromatica Salab.). Korean J. Food Cookery Sci., 23(5):502-510
34 Lee BY, Park EM, Kim EJ, Choi HD, Kim IH, Hwang JB. 1996. Analysis of chemical components of Korean loquat (Eriovotrya japonica Lindl.) fruit. Korean J. Food Sci. Technol., 28(4):428-432
35 Lee CK, Park SW, Chung HY, Young HS, Suh SS, Park KY. 1991. Mechanism of antitumer effect of ursolic acid from Eriovotrya japonica. J. Korean Cancer Association, 23(2):206-210
36 Lee KI, Kim SM. 2009. Antioxidative and antimicrobial activities of Eriobotya japonica Linld.leaf extracts. J. Korean Soc. Food Sci. Nutr., 38(3):123-128
37 Nazato N, Matsumoto K, Uemitsu N. 1994. Triterpenes from leaves of Eriobotrya japonica. Nat Med., 48(2):336-339
38 Park BH, Cho HS, Jeon ER. Kim SD, Koh KM. 2009. Quality characteristics of soybean curd prepared with lotus leaf powder. Korean J. Food Culture, 24(3):315-320
39 Park BH, Jeon ER. 2008. Quality characteristics of soybean curd prepared with the addition of yellow paprika juice. Korean J. Food Cookery Sci., 24(4):439-444
40 Park CK, Hwang IK. 1994. Effects of coagulant concentration and phytic acid addition on the contents of Ca and P and rheological property of soybena curd. Korean J. Food Sci. Technol., 26(2):355-358
41 Park ID, Cho HS. 2011. Quality characteristics of dried noodles with added loquat leaf powder. Korean J. Food Culture, 26(6):709-716
42 Shimizu M, Uemitsu N, Shirota M, Matsumato K, Tezuka Y. 1996. A new triterpene ester from Eriobotrya japonica. Chem. Pham. Bull, 44(10):2182-2191
43 Yokota J, Takuma D, Hamada A, Onogawa M, Yoshioka S, Kusunose M, Miyamura M, Kyotani S, Nishioka Y. 2008. Gastroprotective activity of Eriovotrya japonica seed extract on experimentally induced gastric lesions in rats. Nat. Med., 62(1):93-100
44 Tanaka K, Nishizono S, Makino N, Tamaru S, Terai O, Ikeda I. 2008. Hypoglycemic activity of Eriovotrya japonica seeds in type 2 diabetic rats and mice. Biosci. Biotechnol. Biochem., 72(6):686-693   DOI   ScienceOn
45 Whang TE, Lim HO, Lee JW. 1996. Anticancer effect of Eriovotrya japonica Lindl. by specificity test with several cancer cell lines. Korean J. Medicinal Crop Sci., 4(3):310- 320
46 Yokota J, Takuma D, Hamada A, Onogawa M, Yoshioka S, Kusunose M, Miyamura M, Kyotani S, Nishioka Y. 2006. Scavenging of reactive oxygen species by Eriovotrya japonica seed extract. Biol. Pharm. Bull, 29(4):467-471   DOI   ScienceOn