햄프씨드(Cannabis sativa L.) 두부의 품질특성

Purpose: Hempseed-tofu was prepared, and its qualities were compared with commercial soybean-tofu. Methods: The coagulant content for hempseed-tofu was optimized by an affective test and color and texture properties. The 50% inhibitory concentration (IC50) value, free amino acids, and fatty acids of hempseed-tofu were analyzed. Results: The color (L, 87.63; a, -0.25; and b, 12.27) and texture properties of hempseed-tofu were similar to those in commercial soybean-tofu. Hempseed-tofu has slight greenness and more hardness (499.33 g) compared to commercial soybean-tofu. The IC50 value of hempseed-tofu was lower than that in commercial soybean-tofu (p<0.05), and the antioxidant activity was higher. In addition, the profiles of free amino acids and fatty acids were similar to those in commercial soybean-tofu. In particular, γ-linolenic acid was detected only in hempseed-tofu. The content of α-linolenic acid, a representative omega-3 fatty acid of hempseed, was approximately five times higher in hempseed-tofu than in commercial soybean-tofu. Conclusion: Hempseed-tofu was developed in this study and could be a good senior-friendly food by having affective satisfaction and physiological activity.