Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Soybean Curd Prepared with Lotus Leaf Powder

연잎 분말을 첨가한 두부의 품질 특성

  • 박복희 (목포대학교 생활과학부 식품영양학전공) ;
  • 조희숙 (목포대학교 생활과학부 식품영양학전공) ;
  • 전은례 (성화대학 식품영양전공) ;
  • 김성두 ((주)다연) ;
  • 고경미 (목포대학교 생활과학부 식품영양학전공)
  • Published : 2009.06.30
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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.

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