Quality Characteristics and Antioxidant Activities of Soybean Curd Products Containing Small Black Soybean

쥐눈이콩을 첨가한 두부제조에 따른 두부, 비지 및 순물의 항산화성

  • Kim, Joon-Hee (Dept. of Food and Bioengineering, Kyungwon University) ;
  • Lee, Young-Tack (Dept. of Food and Bioengineering, Kyungwon University)
  • 김준희 (경원대학교 식품생물공학과) ;
  • 이영택 (경원대학교 식품생물공학과)
  • Published : 2007.11.30


Soybean curds were prepared by adding different levels (20, 40, and 60%) of small black soybean, and the quality characteristics of the soybean curds were investigated. The yield of soybean curd increased slightly with the increment of the levels of small black soybean, whereas L value (lightness) and b value (yellowness) decreased. Analysis of textural properties demonstrated that the addition of small black soybean lowered the hardness and chewiness of soybean curd, while it slightly increased the cohesiveness and adhesiveness. Antioxidant activities of soybean curd, soybean curd residue, and soybean curd whey were estimated by determining electron donating ability (EDA) to DPPH radical and superoxide dismutase (SOD)-like activity. These activities in all of the samples increased with the addition of small black soybean, especially in soybean curd residue and soybean curd whey; also, soybean curd whey containing small black soybean showed the highest activities.


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