Physicochemical and Consumer Acceptance of Tofu Supplemented with Licorice Powder

摘要: To develop functionally and nutritionally improved tofu, the effects of partial (0.2~0.8%) replacement with licorice powder (LP) on quality characteristics tofu were investigated. The pH turbidity values decreased upon addition increasing amounts LP (P 0.05). Lightness significantly higher content in formulation (P<0.05), as indicated by visual observation that color became darker. Redness yellowness increased (P<0.05). 2,2-Diphenyl-1-picrylhydrazyl 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical scavenging activities (P<0.05) substitution LP, they well correlated. Tofu incorporated had a better shelf life which was approximately 4.32~26.64 h longer than control at elevated temperature 15°C. Finally, consumer acceptance test revealed supplementation more 0.4% an adverse effect general acceptance. On basis overall observations, samples supplemented 0.2% (w/w) found to benefit from functional properties without compromising