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Quality and Antioxidant Properties of Tofu Coagulated with 'Tsugaru' Apple (Malus domestica Borkh) Juice

쓰가루 사과즙을 이용한 두부의 품질 및 항산화 특성

  • Kim, Dong-Ho (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Hong, Kyeong-Nam (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Lim, Yeo-Kyeong (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Cha, Seung-Hyeon (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Ryu, Ji-Eun (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Cho, Jin-Ho (Department of Animal Science, Chungbuk National University) ;
  • Kim, Dae-Il (Department of Horticultural Science, Chungbuk National University) ;
  • Yoo, Do-Il (Department of Agricultural Economics, Chungbuk National University) ;
  • Jang, Keum-Il (Department of Food Science and Biotechnology, Chungbuk National University)
  • 김동호 (충북대학교 식품생명공학과) ;
  • 홍경남 (충북대학교 식품생명공학과) ;
  • 임여경 (충북대학교 식품생명공학과) ;
  • 차승현 (충북대학교 식품생명공학과) ;
  • 류지은 (충북대학교 식품생명공학과) ;
  • 조진호 (충북대학교 축산학과) ;
  • 김대일 (충북대학교 원예과학과) ;
  • 유도일 (충북대학교 농업경제학과) ;
  • 장금일 (충북대학교 식품생명공학과)
  • Received : 2016.02.29
  • Accepted : 2016.05.12
  • Published : 2016.08.31

Abstract

In this study, we investigated the quality, antioxidant properties, and sensory characteristics of tofu coagulated with 'Tsugaru' apple (Malus domestica Borkh) juice. Yield, $^{\circ}Brix$, pH, total acidity, total polyphenol content, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of 'Tsugaru' apple juice were 60%, 10.3, 3.89, 0.51%, 2.26 mg gallic acid equivalent (GAE)/g, $20{\mu}g$ L-ascorbic acid equivalent (AE)/g, and $75{\mu}g$ AE/g, respectively. In case of Tofu coagulated with 20% (w/v) 'Tsugaru' apple juice, yield, $^{\circ}Brix$, pH, total acidity, hardness, chewiness, cohesiveness, total polyphenol content, ABTS radical scavenging activity, and DPPH radical scavenging activity were 165%, 6.23, 0.27%, 513 g, 315, 0.61, 12.04 mg GAE/g, $80.67{\mu}g$ AE/g, and $92.32{\mu}g$ AE/g, respectively. Both the manufacture yield and pH of tofu decreased with increasing amount of 'Tsugaru' apple juice, whereas total acidity increased. Regarding the texture and chromaticity of tofu coagulated with increasing amounts of 'Tsugaru' apple juice, hardness, chewiness, and a- and b-values increased, whereas cohesiveness and L-value both decreased. In terms of antioxidant activities, total polyphenol content and DPPH radical scavenging activity increased, whereas ABTS radical scavenging activity was maintained within a certain range. Finally, concerning the sensory evaluation (taste, color, flavor, and overall preference) of tofu coagulated with 30% (w/w) 'Tsugaru' apple juice showed the highest scores. Taken together, these results support the possible use of 'Tsugaru' apple juice in producing various foods, as addition of juice enhanced quality, antioxidant properties, and sensory characteristics of tofu.

본 연구에서는 '쓰가루' 사과즙을 이용하여 제조한 두부의 품질, 항산화 활성 및 관능 특성을 분석하고자 하였다. 두부제조를 위해 사용한 '쓰가루' 사과즙은 60%의 수율, $10.3^{\circ}Brix$, pH 3.89, 0.51%의 총산을 나타내었고, 총폴리페놀 함량은 2.26 mg GAE/g, ABTS 라디칼 소거능은 $20{\mu}g$ AE/g, DPPH 라디칼 소거능은 $75{\mu}g$ AE/g을 나타내었다. '쓰가루' 사과즙을 첨가하여 두부의 제조가 가능하였으며, 사과즙의 첨가량이 증가할수록 제조된 두부의 수율과 pH는 감소하였으나 총산은 증가하는 경향을 나타내었다. 또한 조직감에서는 경도와 씸힘성이 증가하였으나 응집성은 다소 감소하는 경향을 나타내었으며, 색도에서는 L값이 감소하고 a값과 b값은 증가하여 전반적으로 어두운 갈색을 나타내었다. 이러한 갈색화 반응의 주요 원인은 사과즙의 효소적 갈색화 반응에 기인하므로 비타민 C 등의 환원제, 산미제 및 무기염을 사용하는 방법으로 갈변 방지를 최소화할 수 있을 것으로 생각된다. 그리고 항산화 활성에서는 총폴리페놀 함량과 DPPH 라디칼 소거능이 증가한 반면 ABTS 라디칼 소거능은 일정한 범위를 유지하였다. '쓰가루' 사과즙 첨가량에 따라 제조된 두부의 맛, 색, 풍미, 전체적인 선호도에서 30%(w/v) '쓰가루' 사과즙으로 제조한 두부의 선호도가 가장 높게 나타났다. 따라서 본 연구에서는 '쓰가루' 사과즙으로 제조한 두부의 품질, 항산화 특성 및 관능적 특성을 확인함으로써 '쓰가루' 사과 품종을 이용한 다양한 가공식품의 제조 가능성을 제시하였다고 생각된다.

Keywords

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