Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Gondre Tofu by the Level of Cirsium setidens Powder and Storage

곤드레 첨가량을 달리한 곤드레 두부의 저장기간에 따른 품질특성

  • Chang, Seo Young (Department of Food Science and Nutrition, Kyung Hee University) ;
  • Song, Ji Hye (Department of Food Science and Nutrition, Kyung Hee University) ;
  • Kwak, Yoon Seo (Department of Food Science and Nutrition, Kyung Hee University) ;
  • Han, Myung Joo (Department of Food Science and Nutrition, Kyung Hee University)
  • Received : 2012.11.02
  • Accepted : 2012.12.23
  • Published : 2012.12.30
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Abstract

This study examined the quality characteristics of Gondre tofu containing 0, 0.1, 0.2, and 0.3% Cirsium setidens powder. Quality and sensory tests of Gondre tofu were performed. The yield rate of tofu decreased with the addition of Cirsium setidens powder. The pH of tofu decreased after the addition of Cirsium setidens powder. During 8 days storage, the addition of Cirsium setidens powder to tofu did not effectively inhibit the number of total aerobic bacteria. The L, a and b values of tofu decreased with increasing amount of Cirsium setidens powder added. In the texture properties, the hardness, cohesiveness, gumminess and brittleness increased, whereas the springiness decreased. The results of sensory evaluation showed that tofu containing 0, 0.1, and 0.2% Cirsium setidens powder had a higher taste, texture preference and overall acceptability than 0.3% Cirsium setidens powder. Therefore, the addition up to 0.2% Cirsium setidens powder positively affects the sensory evaluation of Gondre tofu. The addition 0.2% Cirsium setidens powder might be considered the most appropriate choice for manufacturing Gondre tofu.

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