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研究概要

Quality Enhancement in Tofu Incorporated with Licorice Powder

研究機関名

大邱大學校 食品工學科 食品工學研究室(韓国)
Food Systems Endineering Lab., Depyt. Of Food Enginnering, Daegu University(Korea)

代表者

Dr. Jun Ho Lee

本研究の主旨

Soybean contains high amount of protein, which provides a relatively inexpensive protein source for human consumption. In addition to their nutritional benefits, isoflavones in tofu have several health-promoting functions like anti-carcinogenicity, lowering blood cholesterol and sugar, and reducing the risk of cardiovascular disease. Soybeans have been utilized into various forms of foods, among which tofu being the most widely accepted. As a traditional soybean food, tofu has been an important staple of the human diet in most countries of Asia.
Licorice root has been used in traditional herbal medicine in China and many other countries due to its anti-inflammatory, antiviral, anti-allergic, antioxidant, and anticancerous properties. It is also extensively used in food worldwide as a ‘‘generally recognized as safe’’ flavoring agent. Licorice root contains various bioactive compounds, such as glycyrrhizin, different sugars, flavonoids, saponoids, sterols, starches, amino acids, gums and essential oils. In this study, tofu was prepared with different levels (0.2-0.8%) of licorice powder (LP) and their physicochemical properties, storage stability, and consumer acceptance were evaluated.
Substitution of LP less than 0.2% in tofu formulation had a minor effect on the most of physicochemical properties and consumer acceptability in all attributes. Excessive addition of LP beyond 0.4% seemed to have a deteriorative effect on sensory properties. Overall acceptance scores of LP tofu were the best with 0.2% sample. The results of sensory analysis showed that supplementation tofu with 0.2% LP improved most of the sensory attributes evaluated. In addition, the usage of LP enhanced levels of antioxidant activities.
After weighing up both the limitations and advantages of using LP in tofu production, it can be concluded that up to 0.2% LP can be substituted for soybean without major changes in quality including sensory acceptability. Because the cost of LP is relatively cheap as compared to that of soybean, a valuable cost saving with improvement in nutritional value can be achieved by incorporating LP into tofu.

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