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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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
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Abstract

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.

일반 노란콩에 쥐눈이콩을 0, 20, 40, 60% 첨가하여 두부를 제조한 후 품질특성을 조사하였으며, 쥐눈이콩을 첨가한 두부와 아울러 두부부산물인 비지와 순물의 항산화성을 함께 비교하였다. 두부의 수율은 쥐눈이콩 첨가량이 증가함에 따라 약간 증가하였으며, 두부의 색은 L값과 b값이 감소하였다. 쥐눈이콩의 첨가량이 증가할수록 두부의 견고성과 씹힘성이 순차적으로 감소한 반면에, 쥐눈이콩을 첨가한 두부의 부착성과 응집성은 다소 높게 나타났다. DPPH free radical에 대한 전자공여능과 SOD(superoxide dismutase) 유사활성에 의한 항산화 활성을 분석한 결과, 노란콩만으로 제조한 두부에 비해 쥐눈이콩을 첨가한 두부에서 그 활성이 높았으며 쥐눈이콩의 첨가량이 증가함에 따라 항산화 활성이 증가하였다. 두부부산물인 비지, 순물의 경우 쥐눈이콩의 첨가량이 증가함에 따라 항산화 활성의 증가율이 보다 컸으며, 특히 순물의 경우 항산화 활성이 현저하게 높게 나타나 기능성 식품소재로서 활용성이 높을 것으로 전망되었다.

Keywords

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