Antioxidant capacity and consumer acceptability of herbal egg tofu

Abstract A mixture design was used to optimize the herbal egg tofu formulation containing Polygonum minus , Curcuma longa and Zingiber officinale . The effects of the herbs on the total phenolic content (TPC), ferric reducing antioxidant power (FRAP) assay and scavenging activity 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS), texture profile (hardness, springiness, cohesiveness, gumminess and chewiness) and consumer preference on sensory characteristics (appearance, color, aroma, taste, texture and overall acceptability) of the herbal egg tofu were investigated. An increase in C. longa content produced egg tofu with significantly higher (p  P. minus content significantly (p  P. minus , 0.5% C. longa and 0.8% Z. officinale .