Studies on the Properties and Color Management of Tofu-gel added to Green Tea Powder

Abstract

The effect of adding green tea powder (0.5,1.0,1.5,2.0% (w/v) of tofu-gel) on the properties and ingredients of tofu-gel coagulated with glucono-deltalacton was studied. The moisture content of tofu-gel was decreased, and the draining rate was increased with the addition of green tea powder. The value of lightness of tofu-gel with green tea powder determined by the color and color difference meter was decreased and it's chroma and hue-angle were increased. The texture of tofu-gel to which 1.0% of green tea powder was added was softer than that without green tea powder. The amounts of iron, magnesium, calcium, and potassium in tofu-gel were increased with the addition of green tea powder. The heat stability on color and texture of tofu-gel with green tea powder was lower and the limit of boiling time was 7.5minute for 0.5% and 2.5 minute for 1.0% respectively.
From these results, it was found that the properties and ingredients of tofu-gel were improved by green tea powder.