Antioxidant capacity and consumer acceptability of herbal egg tofu

M. Maizura, Aminah Abdullah, Wan Aida Wan Mustapha

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

A mixture design was used to optimize the herbal egg tofu formulation containing Polygonum minus, Curcuma longa and Zingiber officinale. The effects of the herbs on the total phenolic content (TPC), ferric reducing antioxidant power (FRAP) assay and scavenging activity 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS), texture profile (hardness, springiness, cohesiveness, gumminess and chewiness) and consumer preference on sensory characteristics (appearance, color, aroma, taste, texture and overall acceptability) of the herbal egg tofu were investigated. An increase in C. longa content produced egg tofu with significantly higher (p <0.05) TPC and antioxidant activity (FRAP, ABTS and DPPH assay), but a significantly lower score for overall acceptability. An increase in the P. minus content significantly (p <0.05) increased the springiness of the egg tofu. The optimum formulation of the egg tofu was determined by overlapping the contour plot related to sensory characteristics (color, taste and overall acceptability) and springiness that formed the region with optimum value. The results showed that the optimum predicted response value for color, taste, overall acceptability and springiness were 4.9, 4.6, 4.8 and 0.96 mm, respectively, which were obtained from a combination of 0.7% P. minus, 0.5% C. longa and 0.8% Z. officinale.

Original languageEnglish
Pages (from-to)549-556
Number of pages8
JournalLWT - Food Science and Technology
Volume65
DOIs
Publication statusPublished - 2016

Fingerprint

Soy Foods
tofu
Ovum
Curcuma
Antioxidants
Curcuma longa
antioxidants
Ginger
Zingiber officinale
Sulfonic Acids
Color
sulfonic acid
color
sensory properties
texture
Polygonum
chewiness
consumer preferences
Hardness
assays

Keywords

  • Antioxidant capacity
  • Herbal egg tofu
  • Mixture design
  • Optimization
  • Response surface methodology (RSM)
  • Sensory analysis

ASJC Scopus subject areas

  • Food Science

Cite this

Antioxidant capacity and consumer acceptability of herbal egg tofu. / Maizura, M.; Abdullah, Aminah; Wan Mustapha, Wan Aida.

In: LWT - Food Science and Technology, Vol. 65, 2016, p. 549-556.

Research output: Contribution to journalArticle

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