새싹보리분말을 첨가한 두부의 품질 특성 (Quality Characteristics of Tofu Added by Barley Sprout Powder)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 29권 / 4호 / 61 ~ 68페이지
· 저자명 : 박영수, 유승석

초록

The study measured the chromaticity of tofu made with the addition of 0%, 1%, 2%, 3%, and 4% young barley leaf powder and found that L and values made a significant decrease according to the increasing amount of the powder added and that b values tended to increase significantly according to the increasing amount of the powder added. The yield tended to increase significantly according to the growing amount of the powder added. Under texture, hardness, gumminess, and chewiness made a significant increase according to the growing amount of powder added. Cohesiveness and springiness tended to decrease according to the increasing amount of power added. The non-addition group that contained no addition of power recorded the highest pH level. The pH level tended to decrease significantly according to the increasing amount of power added. DPPH made a significant increase according to the increasing amount of power added. In a sensory evaluation, BT2, which added 2% of the powder, received the highest evaluation. When the unique flavor and taste of young barley are mixed properly, preference increases. It seems that the addition of the powder enhanced the sensory properties of tofu and thus had impacts on its higher quality. These findings show the possibilities of researching and developing high-functional healthy products with young barley leaf powder. The study found the optimal mix ratio of young barley leaf powder in tofu making and made use of the data in the research and development of various functional tofu products, demonstrating its possibilities as a natural ingredient to increase food nutritional values.

영어초록

The study measured the chromaticity of tofu made with the addition of 0%, 1%, 2%, 3%, and 4% young barley leaf powder and found that L and values made a significant decrease according to the increasing amount of the powder added and that b values tended to increase significantly according to the increasing amount of the powder added. The yield tended to increase significantly according to the growing amount of the powder added. Under texture, hardness, gumminess, and chewiness made a significant increase according to the growing amount of powder added. Cohesiveness and springiness tended to decrease according to the increasing amount of power added. The non-addition group that contained no addition of power recorded the highest pH level. The pH level tended to decrease significantly according to the increasing amount of power added. DPPH made a significant increase according to the increasing amount of power added. In a sensory evaluation, BT2, which added 2% of the powder, received the highest evaluation. When the unique flavor and taste of young barley are mixed properly, preference increases. It seems that the addition of the powder enhanced the sensory properties of tofu and thus had impacts on its higher quality. These findings show the possibilities of researching and developing high-functional healthy products with young barley leaf powder. The study found the optimal mix ratio of young barley leaf powder in tofu making and made use of the data in the research and development of various functional tofu products, demonstrating its possibilities as a natural ingredient to increase food nutritional values.

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