This study was conducted to examine the quality characteristics of tofu prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder (LLP). Moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of Loquat leaf powder were 10.25, 6.72, 69.54, 8.23, and 5.26%, respectively. The yield rates, turbidity, and total acidity of tofu increased according to the quantity of added LLP, whereas pH level decreased. The L- and a-values of samples decreased as the amount of LLP increased, whereas b-value increased. With regard to textural characteristics, LLP addition increased hardness, chewiness, and brittleness, as well as reduced springiness and cohesiveness. In terms of overall acceptability, the most preferred tofu samples were the control and 0.3% LLP addition groups.

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Loquat (Eriobotyya japonica Lindley) leaf powder (LLP) were added to the wheat flour. The cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to increase. As measured via amylograph, viscosity at 95℃, viscosity at 95℃ after 15 minutes, and maximum viscosity values of those samples decreased as the LLP content increased. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased and the color values, weight, and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, the noodles prepared with 5% LLP were preferred more than the others, according to the results of our sensory evaluation.