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함초를 첨가한 두부의 이화학적 특성 및 항산화성
Author
신미경, 김명희, 홍금주
Journal Title
한국식품조리과학회지
Publication Year
2013
Topics
Summary
This study investigated the physicochemical characteristics and antioxidant activity of soybean curd prepared with saltwort. The ash and lipid content of the saltwort-added soybean curd increased with increasing saltwort content, with the highest mineral (Fe, K, Mg, Zn) content observed at 20% addition. Saltwort-added soybean curd exhibited high DPPH radical scavenging activity, enhancing antioxidant functionality and contributing to improved product quality.
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