단백질 강화 두부 스테이크의 특성 연구

Abstract

Purpose: Protein enriched tofu steaks were prepared by adding rice protein(RP; 0, 3, 6, or 9%(w/w)) or wheat gluten(WG; 0, 3, 6, or 9%(w/w)), and their characteristics were examined. Methods: Steaks were prepared by partially replacing breadcrumbs with RP or WG. Textural properties were evaluated using a texture analyzer, Hunter color values were determined using a colorimeter, and steak appearances were evaluated visually. Results: As regards RP enriched tofu steaks, hardness increased with the amount of RP added, but cohesiveness, springiness, and chewiness decreased, and steaks containing 9% RP showed the largest decreases(p<0.05). For WG enriched steaks, hardness, cohesiveness, springiness, and chewiness increased with the amount of WG added. Notably, when 9% WG was added, significant increases were observed in all measurements(p<0.05). Furthermore, on adding RP, internal structures of steaks became softer and steaks were easier to chew, whereas adding more WG caused internal structures to become harder and more difficult to chew. When ΔL, Δa, and Δb values before and after baking were compared, tofu steaks enriched with RP or WG were darker brown than controls presumably because of their higher protein contents and more Maillard reactions during baking. Conclusion: Since WG is known to induce allergic reactions in some individuals, we recommend using RP rather than WG to prepare protein-enriched tofu steaks at a level of up to 6%(w/w).