Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Tofu Prepared with Lycii fructus Powder during Storage

구기자 분말을 첨가한 두부의 저장 중 품질특성

  • Park, Bock-Hee (Department of Food and Nutrition, Mokpo National University) ;
  • Koh, Kyeong-Mi (Department of Food and Nutrition, Mokpo National University) ;
  • Jeon, Eun-Raye (Department of Food and Nutrition, Sunghwa College)
  • Received : 2010.08.23
  • Accepted : 2010.09.27
  • Published : 2010.10.31
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Abstract

This study was conducted to examine the quality characteristics of tofu prepared with Lycii fructus powder(LFP) during storage for 15 days at $5{\pm}1^{\circ}C$. The moisture content, yield rate, tofu whey content and turbidity of soaking solutions of tofu prepared with LFP increased upon the addition of LFP. The pH of tofu prepared with LFP decreased while the acidity increased lightly; however, the acidity of the tofu did not differ significantly according to the level of added LFP. The L value of tofu decreased as the amount of LFP in the formulation increased, whereas the a and b values increased. The color value of tofu prepared with LFP did not depend upon the storage period. The hardness increased significantly with the level of LFP, but it did not differ significantly according to the storage period. The microbial count of tofu prepared with LFP was lower than that of control tofu during the storage period. In terms of overall preference, the preferred tofu contained 1.0% LFP tofu.

Keywords

References

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