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Physicochemical and Sensory Evaluation of Whole Soybean Curd Supplemented with Pine Needle Powder
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...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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The Korean Society of Food Science and Nutrition
2015
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4500519/ https://www.ncbi.nlm.nih.gov/pubmed/26176004 http://dx.doi.org/10.3746/pnf.2015.20.2.148 |
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author | Lee, Jun Ho |
author_facet | Lee, Jun Ho |
author_sort | Lee, Jun Ho |
collection | PubMed |
description | 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<0.05), as indicated by visual observation that the color of WSC became darker. Redness and yellowness also significantly decreased (P<0.05). 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<0.05) 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. |
format | Online Article Text |
id | pubmed-4500519 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | The Korean Society of Food Science and Nutrition |
record_format | MEDLINE/PubMed |
spelling | pubmed-45005192015-07-14 Physicochemical and Sensory Evaluation of Whole Soybean Curd Supplemented with Pine Needle Powder Lee, Jun Ho Prev Nutr Food Sci Research Note 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<0.05), as indicated by visual observation that the color of WSC became darker. Redness and yellowness also significantly decreased (P<0.05). 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<0.05) 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. The Korean Society of Food Science and Nutrition 2015-06 2015-06-30 /pmc/articles/PMC4500519/ /pubmed/26176004 http://dx.doi.org/10.3746/pnf.2015.20.2.148 Text en Copyright © 2015 by The Korean Society of Food Science and Nutrition. All rights Reserved. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Note Lee, Jun Ho Physicochemical and Sensory Evaluation of Whole Soybean Curd Supplemented with Pine Needle Powder |
title | Physicochemical and Sensory Evaluation of Whole Soybean Curd Supplemented with Pine Needle Powder |
title_full | Physicochemical and Sensory Evaluation of Whole Soybean Curd Supplemented with Pine Needle Powder |
title_fullStr | Physicochemical and Sensory Evaluation of Whole Soybean Curd Supplemented with Pine Needle Powder |
title_full_unstemmed | Physicochemical and Sensory Evaluation of Whole Soybean Curd Supplemented with Pine Needle Powder |
title_short | Physicochemical and Sensory Evaluation of Whole Soybean Curd Supplemented with Pine Needle Powder |
title_sort | physicochemical and sensory evaluation of whole soybean curd supplemented with pine needle powder |
topic | Research Note |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4500519/ https://www.ncbi.nlm.nih.gov/pubmed/26176004 http://dx.doi.org/10.3746/pnf.2015.20.2.148 |
work_keys_str_mv | AT leejunho physicochemicalandsensoryevaluationofwholesoybeancurdsupplementedwithpineneedlepowder |