Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Physical Characteristics and Consumer Acceptance of Tofu as Influenced by Water Dropwort

  • Seog, Eun-Ju (Department of Food Science and Engineering, Daegu University) ;
  • Kim, Hye-Ran (Department of Food Science and Engineering, Daegu University) ;
  • Lee, Jun-Ho (Department of Food Science and Engineering, Daegu University)
  • Published : 2008.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The effects of water dropwort on the physical characteristics of tofu were investigated and consumer acceptance test was conducted. pH decreased significantly with increasing water dropwort concentration from 0 to 3%, whereas titratable acidity showed the reverse trend (p<0.05). The amount of water dropwort did not significantly influence the moisture content up to 2% substitution (p>0.05). Turbidity increased significantly with increasing water dropwort concentration (p<0.05). A significantly lower moisture content in 3% water dropwort tofu may be attributed to the denser structure and hardness of that was significantly higher than those of the other samples (p<0.05). Even though $a^*$-values of 3% water dropwort tofu was lower than that of control, $a^*$-values increased significantly with increasing water dropwort content (p<0.05). On the contrary, $b^*$-values decreased significantly with increasing water dropwort content (p<0.05). 2% water dropwort tofu was found to be the best with respect to its overall acceptability score.

Keywords

References

  1. Koury SD, Hodges RE. 1968. Soybean proteins for human diets? J Am Diet Assoc 52: 480-483
  2. Kim YS, Choi YM, Noh DO, Cho SY, Suh HJ. 2007. The effect of oyster shell powder on the extension of the shelf life of tofu. Food Chem 103: 155-160 https://doi.org/10.1016/j.foodchem.2006.07.040
  3. Messina MJ, Persky V, Setchell KDR, Barnes S. 1994. Soy intake and cancer risk: a review of the in vitro and in vivo data. Nutr Cancer 21: 113-131 https://doi.org/10.1080/01635589409514310
  4. Mousavi Y, Adlercreutz H. 1993. Genistein is an effective stimulator of sex hormone binding globulin production in hepatocarcinoma human liver cancer cells and suppresses proliferation of these cells in culture. Steroids 58: 301-304 https://doi.org/10.1016/0039-128X(93)90088-5
  5. Anderson JW, Johnstone BM, Cook-Newell MB. 1995. Meta analysis of the effects of soy protein on serum lipids. New Engl J Med 332: 276-282 https://doi.org/10.1056/NEJM199508033330502
  6. Mei J, Yeung SSC, Kung AWC. 2001. High dietary phytoestrogen intake is associated with higher bone mineral density in postmenopausal but not premenopausal women. J Clin Endocr Metab 86: 5217-5221 https://doi.org/10.1210/jc.86.11.5217
  7. Somekawa Y, Chiguchi M, Ishibashi T, Aso T. 2001. Soy intake related to menopausal symptoms, serum lipids, and bone mineral density in post menopausal Japanese women. Obstet Gynecol 97: 109-115 https://doi.org/10.1016/S0029-7844(00)01080-2
  8. Morabito N, Crisafulli A, Vergara C, Gaudio A, Lasco A, Frisina N, D'Anna R, Corrado F, Pizzoleo MA, Cincotta M, Altavilla D, Lentile R, Squadrito F. 2002. Effects of genestein and hormone-replacement therapy on bone loss in early postmenopausal women: a randomized double-blind placebo-controlled study. J Bone Miner Res 17: 1904-1912 https://doi.org/10.1359/jbmr.2002.17.10.1904
  9. Kim JY, Park GS. 2006. Quality characteristics and shelf-life of tofu coagulated by fruit juice of pomegranate. Korean J Food Cult 21: 644-652
  10. Jung GT, Ju IO, Choi JS, Hong JS. 2000. Preparation and shelf life of soybean curd coagulated by fruit juice of Schizandra chinensis RUPRECHT (Omija) and Prunus mume (maesil). Korean J Food Sci Technol 32: 1087-1092
  11. Lee SJ, Chung ES, Park GS. 2006. Quality characteristics of tofu coagulated by apricot juice. Korean J Food Cookery Sci 22: 825-831
  12. Im JG, Park IK, Kim SD. 2004. Quality characteristics of tofu added with basil water extracts. Korean J Soc Food Cookery Sci 20: 144-150
  13. Kim KT, Im JS, Kim SS. 1996. A study of the physical and sensory characteristics of ginseng soybean curd prepared with various coagulants. Korean J Food Sci Technol 28: 965-969
  14. Jung JY, Cho EJ. 2003. The effect of green tea powder levels on storage characteristics of tofu. Korean J Soc Food Cookery Sci 18: 129-135
  15. Lee KS, No HK, Meyers SP. 2001. Effect of chitosan as a coagulant on shelf-life of tofu prepared in commercial scale. Food Sci Biotechnol 10: 529-533
  16. Karim AA, Suelebele GA, Azhar ME, Ping CY. 1999. Effect of carrageenan on yield and properties of tofu. Food Chem 66: 159-165 https://doi.org/10.1016/S0308-8146(98)00258-1
  17. Kim SS, Park MK, Oh NS, Kim DC, Han MS, In MJ. 2003. Studies on quality characteristics and shelf-life of chlorella soybean curd (tofu). J Korean Soc Agric Chem Biotechnol 46: 12-15
  18. Park YJ, Nam YL, Jeon BL, Oh NS, In MJ. 2003. Effects of garlic addition on quality and storage characteristics of soybean curd. J Korean Soc Agric Chem Biotechnol 46: 329-332
  19. Kim Dh, Lim MS, Kim YO. 1996. Effects of seaweeds addition on the physicochemical characteristics of soybean curd. J Korean Soc Food Nutr 25: 249-254
  20. Rhee HJ, Koh MS, Choi OJ. 1995. A study on the volatile constituents of the water dropwort (Oenanthe javanica DC)-according to extraction methods, parts and heating methods. Korean J Soc Food Sci 11: 386-395
  21. Lee JM, Kim NJ, Cho DH, Chung MY, Hwang KT, Kim HJ, Jun WJ, Park CS. 2006. Ethanol extracts of Oenanthe javanica modulates inflammatory response by inhibitionNF-kB mediated cyclooxygenase-2 expression in raw 264.7 macrophage. Food Sci Biotechol 15: 303-307
  22. Noh HJ, Song KB. 2001. Isolation of an angiotensin converting enzyme inhibitor from Oenanthe javanica. Agric Chem Biotechnol 44: 98-99
  23. Shin SW. 2004. In vitro inhibitory activities of essential oils from Oenanthe javanica DC against Candida and Streptococcus species. Top Curr Chem 10: 325-329
  24. AOAC 2000. Official methods of analysis. 17th ed. Association of official analytical chemists, Washington, DC
  25. Lee KH, Azhar ME, Noryati I. 2000. Effect of thermal treatments on texture of soy protein isolate tofu. J Food Proc Preserv 24: 275-286 https://doi.org/10.1111/j.1745-4549.2000.tb00419.x
  26. Kim TY, Kim JM, Cho NJ. 1994. Effect of coagulants on the quality of soybean curd added with cow's milk. Agric Chem Biotechnol 37: 370-378
  27. Choi YO, Chung HS, Youn KS. 2000. Effects of various concentrations of natural materials on the manufacturing of soybean curd. Korean J Postharvest Sci Technol 7: 256-261
  28. Bernal VM, Smadja CH, Smith JL, Stanley DW. 1987. Interactions in protein/polysaccharide/calcium gels. J Food Sci 52: 1121-1125, 1136 https://doi.org/10.1111/j.1365-2621.1987.tb14023.x
  29. Lim BT, de Man JM, de Man L, Buzzel RI. 1990. Yield and quality of tofu as affected by soybeans and soymilk characteristics. Calcium sulphate coagulant. J Food Sci 55: 1088-1092, 1111 https://doi.org/10.1111/j.1365-2621.1990.tb01605.x

Cited by

  1. Effect of Broccoli Powder on Consumer Perception and Sensory Characteristics of Cookies vol.15, pp.4, 2010, https://doi.org/10.3746/jfn.2010.15.4.335
  2. Texture and Storage Stability of Tofu Incorporated with Rhynchosia volubilis vol.14, pp.1, 2009, https://doi.org/10.3746/jfn.2009.14.1.071