This study investigated potential application of Peucedanum japonicum Thunberg root extract as a functional food ingredient by evaluating the quality characteristics and antioxidant activity of tofu containing different extract concentrations. No significant differences were observed in the pH, acidity, moisture content, or color between the control and root extract-treated groups. Textural analysis showed that hardness, cohesiveness, chewiness, springiness, and gumminess decreased, whereas adhesiveness increased with increasing root extract concentrations. Compared with the control, antioxidant activity revealed that 2,2′-azino-bis(3- ethylbenzothiazoline- 6-sulfonic acid) radical scavenging activity, total polyphenol content, and total flavonoid content increased in parallel with the increase in root extract concentrations; however, no significant differences were detected beyond root extract concentration of 7.5%. Sensory evaluation showed that higher root extract concentration resulted in higher bitterness, aftertaste, and texture scores but lower brightness and savory scores. While no preferential decrease was observed with root extract concentration of 7.5% compared with the control, preferential decrease was observed with root extract concentration of 10%. These results suggest that incorporation of P. japonicum root extract does not significantly affect tofu quality characteristics. Therefore, P. japonicum root has a potential to be used as a natural bioactive food ingredient owing to its high consumer acceptability and improved antioxidant activity.

Abstract
서 론
재료 및 방법
    재료
    두부의 제조
    pH, 산도, 수분함량, 색도
    조직감(texture)
    항산화 활성 분석
    관능평가
    통계처리
결과 및 고찰
    pH, 산도, 수분함량, 색도
    조직감(texture)
    항산화 활성 분석
    관능평가
요 약
ORCID
Conflict of interests
Acknowledgements
Data availability
Authorship contribution statement
Ethics approval
References

• 박유진(국립군산대학교 해양바이오특성화대학 식품생명공학과) | Yu-Jin Park (Department of Food Science and Biotechnology, College of Ocean and Bioscience, Kunsan National University, Gunsan 54150, Korea)
• 오희정(국립군산대학교 해양바이오특성화대학 식품생명공학과) | Hee-Jeong Oh (Department of Food Science and Biotechnology, College of Ocean and Bioscience, Kunsan National University, Gunsan 54150, Korea)
• 임승용(국립군산대학교 해양바이오특성화대학 식품생명공학과) | Seung-Yong Lim (Department of Food Science and Biotechnology, College of Ocean and Bioscience, Kunsan National University, Gunsan 54150, Korea) Corresponding author