Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical and Consumer Preference Characteristics of Tofu Incorporated with Pine Needle Powder

솔잎 분말을 첨가한 두부의 품질 특성

  • Son, Byeong Gil (Department of Food Science and Engineering, Daegu University) ;
  • Kim, Hyun Eun (Department of Food Science and Engineering, Daegu University) ;
  • Lee, Jun Ho (Department of Food Science and Engineering, Daegu University)
  • Received : 2014.09.30
  • Accepted : 2014.12.21
  • Published : 2015.02.28
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Abstract

The effects of pine needle powder (PNP) on the physicochemical characteristics of tofu were investigated, and consumer acceptance test was conducted. The pH, moisture content, and lightness and yellowness significantly decreased with increasing PNP concentration from 0 to 0.8% (P<0.05). Hardness increased significantly with increasing PNP concentration (P<0.05). Antimicrobial effects of PNP incorporated into tofu were also investigated. Antioxidant activities of control and produced tofu were compared based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and total polyphenol contents. DPPH radical scavenging activity and total polyphenol contents increased significantly (P<0.05) and were well-correlated. Tofu with 0.2% PNP is recommended (with respect to overall preference score) for taking advantage of the functional properties of PNP without sacrificing consumer acceptability.

솔잎 분말의 첨가량을 달리하여 두부를 제조한 후 물리 화학적 및 관능적 품질 특성을 조사하였다. 솔잎 분말의 첨가량이 증가할수록 pH, 수분함량 및 색도(L*, b*)는 유의적으로 감소하는 경향을 나타내었다(P<0.05). 두부의 수율은 솔잎 분말의 첨가량이 증가할수록 유의적인 차이 없이 감소하는 경향을 보였으며(P>0.05), 반면 경도는 유의적으로 증가하였다(P<0.05). 대조군의 총 세균수는 저장 기간 4일 이후 급격하게 증가하였으나 솔잎 분말이 첨가된 시료군의 총 세균수는 저장 기간 6일째까지 현저하게 낮게 유지되어 솔잎 두부에 함유된 성분의 항균성에 의해 세균의 증식이 억제된 것으로 판단된다. 항산화 지표인 총 페놀화합물 함량과 DPPH radical 소거능은 솔잎 분말의 첨가량이 증가함에 따라 유의적으로 증가하는 경향을 보였으며(P<0.05), 두 지표사이에 높은 상관관계를 보였다. 소비자 기호도 평가 결과에 따르면 관능적 품질을 유지하는 동시에 솔잎 분말의 건강 기능성 효과를 활용하기 위한 최적의 첨가량은 0.2%가 가장 적절한 것으로 판단된다.

Keywords

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