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Quality and Antioxidant Characteristics of Soft Tofu Supplemented with Red Ginseng Extract during Storage

홍삼 추출물을 첨가한 연두부의 저장 중 품질 및 항산화 특성

  • Choi, Goo-Hee (Division of Food and Biotechnology, Chungju National University) ;
  • Kim, Kyu-Chun (Heungjin Soybean Curd Food Co.) ;
  • Lee, Kyung-Haeng (Division of Food and Biotechnology, Chungju National University)
  • 최구희 (충주대학교 식품생명공학부) ;
  • 김규천 (흥진합동연식품) ;
  • 이경행 (충주대학교 식품생명공학부)
  • Published : 2010.03.31

Abstract

To develop tofu enhanced nutrition, storage stability and bioactivity, the soft tofu supplemented with red ginseng extract was prepared. Then, quality characteristics including storage stability, physical and chemical property, antioxidative activity, and sensory evaluation were measured. The pH and acidity of control tofu without red ginseng extract were not different from those of tofu supplemented with red ginseng extract during storage. The aerobic bacteria in the control tofu were detected from 10 days of storage whereas the number of total aerobic bacteria was reduced or not detected in the tofu added red ginseng extract during storage. The lightness and redness of the tofu supplemented with red ginseng extract were lower than those of control, but yellowness was higher. The addition of red ginseng extract did not also affect the texture of tofu, and increased lipid peroxidation inhibition and DPPH radical scavenging activity. Although the soft tofu manufactured with red ginseng extract showed a lower sensory preference in supplementation over 0.20% due to color, there was not much difference found until 0.18% red ginseng extract addition.

저장성, 영양성 및 생리적 기능성을 가지는 두부를 제조하기 위하여 생리적 기능성이 널리 알려진 홍삼 추출물을 첨가하여 압착 성형 공정 없는 연두부의 형태로 제조하여 홍삼 추출물 첨가 연두부의 저장기간에 따른 저장성, 이화학적, 항산화 활성 변화 및 관능적 평가를 측정하였다. 홍삼 추출물을 첨가하지 않은 연두부 대조군의 pH 및 산도는 홍삼추출물 첨가 연두부와 큰 차이가 없었으며 저장기간에 따른 변화도 거의 없었다. 또한 일반세균수의 변화에 있어서도 대조군은 저장 10일차부터 약간의 일반세균이 발견되었으나 홍삼 추출물을 첨가하여 제조한 연두부는 대조군에 비하여 낮은 균수 또는 검출되지 않는 것으로 나타났으며 홍삼 추출물의 함량이 높을수록 항균효과가 있는 것으로 나타났다. 연두부의 색도는 명도 및 적색도는 홍삼 추출물 첨가에 따라 약간 감소하였고 황색도는 증가하였다. 연두부의 조직감은 홍삼 추출물 첨가 유무에 크게 관계가 없는 것으로 나타났다. 연두부의 지질과산화 억제능 및 DPPH radical 소거능은 대조군보다 홍삼 추출물을 첨가하여 제조하였을 때 억제능이 증가하였다. 관능검사 결과에서는 색에 대한 편견때문에 0.20% 이상의 홍삼 추출물 첨가군에서는 다소 낮은 기호도를 보였으나 0.18% 첨가군까지는 대조군과 큰 차이를 보이지는 않는 것으로 나타났다.

Keywords

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