불등풀가사리(Gloiopeltis furcata)즙이 첨가된 두부의 품질특성 및 항산화 활성

Abstract

This study investigated the antioxidant activity and characteristics of soybean curd containing 0, 20 and 40% Gloiopeltis furcata. The yield (%), ash (%) and crude protein (%) decreased significantly as the amount of G. furcata content increased (p<0.05). In contrast, pH was significantly increased in 40% G. furcata (p<0.05). We observed no significantly difference (p>0.05) in soybean curd’s hardness, cohesiveness and chewiness. In Hunter colors, L value (lightness) and a value (redness) were significantly increased as the amount of G. furcata content increased (p<0.05), but b value (yellowness) was significantly decreased (p<0.05). The ABTS[2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)] and DPPH (1,1-diphenyl-2 -picrylhydrazyl) radical scavenging activities were higher in G. furcata supplemented in soybean curd (ABTS 73.98~82.11%, DPPH 63.51~72.44%) than in the control (ABTS 66.9%, DPPH 58.48%). This study suggests that soybean curd added with G. furcata could be practically and commercially developed due to including high antioxidant activities and general properties.