Antioxidant Activities and Quality Characteristics of Tofu Supplemented with Chinese Artichoke Powder

• DOI: 10.9799/ksfan.2014.27.1.010
• Publication Date: 2014-04-02T05:51:17Z
• Authors: Ji Eun Lee; So Yeon Jin; Young Sil Han
• Keywords: Chewiness; Genistin; Daidzin

This study is conducted to investigate the effects of Chinese artichoke powder on antioxidant activities and quality characteristics tofu. Tofus are being prepared with different amounts in ratios 0, 0.2, 0.4, 0.6 0.8% according soy milk quantity. According increasing contents powder, yield turbidity tofus significantly increased (p<0.001) whereas pH levels decreased (p<0.001). In terms color, L, a b values concentrations From texture profile analysis tofus, chewiness, gumminess cohesiveness (p>0.01) added content. The isoflavones such as daidzin genistin microstructure examined by SEM (Scanning Electron Microscope). sensory test, sample which contains 0.4% ranked higher (p>0.001) than other groups several parameters appearance, flavor, taste, overall preferences.