Physicochemical and Sensory Evaluation of Whole Soybean Curd Supplemented with Pine Needle Powder
2015
Lee, J.H., Daegu University, Gyeongsan, Republic of Korea
To develop functionally and nutritionally improved whole soybean curd (WSC), the effects of partial (0~ 4%) replacement with pine needle powder (PNP) on the quality characteristics of WSC were investigated. The moisture content and pH ranged from 76.96~77.80% (wet basis) and 6.69~6.74, respectively, with no considerable differences. Lightness significantly decreased with higher PNP content in the formulation (P£¼0.05), as indicated by visual observation that the color of WSC became darker. Redness and yellowness also significantly decreased (P£¼0.05). The texture profile analysis indicated that WSC containing PNP was softer and less cohesive than control WSC. 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical scavenging activities significantly increased (P £¼0.05) with higher substitution of PNP, and they were well correlated. Results from the consumer test revealed that WSC with 1% PLP received the most favorable acceptance scores for sensory attributes, including overall acceptability. The present study indicated that the characteristics of PNP may play a role in improving WSC quality in terms of physicochemical, sensorial, and antioxidant characteristics.
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