표고버섯 분말을 첨가한 두부의 품질 특성

• Published in: 동아시아식생활학회지 Vol. 34; no. 1; pp. 20 - 29
• Main Authors: 김소현(Sohyun Kim), 윤혜현(Hye Hyun Yoon)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.02.2024
• Subjects: 생활과학; tofu; quality characteristics; dietary fiber; shiitake; sensory evaluation
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2024.2.34.1.20

The purpose of this study was to investigate quality characteristics of tofu added with shitake in order to improve, commercialize, and diversify the health functionality of tofu. Shiitake powder was incorporated at six different levels 0% (CON), 5% (TAS5), 10% (TAS10), 15% (TAS15), 20% (TAS20), and 30% (TAS30). The moisture content and yield of tofu increased, as the amount of shiitake powder increased, while the pH decreased. In a Hunter color reader, the L-value (lightness) decreased, and the a-value (redness) increased as the amount of shiitake powder was increased. Texture profile analysis showed that the hardness, cohesiveness, gummness, and chewiness decreased while the adhesiveness increased with increasing the amount of shiitake mushrooms increased. The attribute difference test revealed a decrease in brightness and an increase in brownness and roughness as the quantity of shiitake mushrooms increased, and the mushroom odor increased. In addition, the mushroom taste increased as the shiitake mushroom increased while the tofu taste decreased. Increasing the amount of shiitake mushroom resulted in hardness, springiness, and chewiness decreased while crushiness and dryness and the aftertaste increased. Consumer acceptance showed that TAS5 had the highest odor score, and CON had the highest overall acceptance. KCI Citation Count: 0