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초석잠 분말을 첨가한 두부의 항산화 활성 및 품질 특성Antioxidant Activities and Quality Characteristics of Tofu Supplemented with Chinese Artichoke Powder

Other Titles
Antioxidant Activities and Quality Characteristics of Tofu Supplemented with Chinese Artichoke Powder
Authors
이지은진소연한영실
Issue Date
Feb-2014
Publisher
한국식품영양학회
Keywords
Key words: antioxidant activity; Chinese artichoke powder; tofu; SEM; sensory evaluation
Citation
한국식품영양학회지, v.27, no.1, pp.10 - 21
Journal Title
한국식품영양학회지
Volume
27
Number
1
Start Page
10
End Page
21
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/6073
DOI
10.9799/ksfan.2014.27.1.010
ISSN
1225-4339
Abstract
This study is conducted to investigate the effects of Chinese artichoke powder on the antioxidant activities and the quality characteristics of tofu. Tofus are being prepared with different amounts of Chinese artichoke powder in ratios of 0, 0.2, 0.4, 0.6 and 0.8% according to the soy milk quantity. According to the increasing contents of Chinese artichoke powder, the yield and turbidity of tofus are significantly increased (p<0.001) whereas the pH levels of tofus are significantly decreased (p<0.001). In terms of color, the L, a and b values are significantly decreased with increasing Chinese artichoke powder concentrations (p0.01) according to the levels of added Chinese artichoke powder content. The contents of isoflavones such as daidzin and genistin are significantly increased with increasing concentrations of Chinese artichoke powder (p0.001) than the other groups according to several sensory parameters such as appearance, color, flavor, taste, texture and the overall preferences.
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생활과학대학 > 식품영양학과 > 1. Journal Articles
전통예술학과 > 전통식생활문화전공 > 1. Journal Articles

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Han, Young Sil
생활과학대학 (식품영양학과)
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