Abstract:

Lactobacillus plantarum B1-6 was used to ferment soymilk added with different dosages of Fu brick tea for the
development of a novel probiotic tea-tofu. Based on the results from the growth of probiotic bacteria, texture profile analysis,
water-holding capacity and sensory evaluation, 2.5% Fu brick tea supplementation was determined to be optimal for soymilk.
Meanwhile, ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity
were used to measure the antioxidant capacity of probiotic tea-tofu. Results indicated that the addition of Fu brick tea promoted
significantly the growth of probiotic bacteria and improve textural properties, water-holding capacity and sensory quality of
probiotic tea-tofu. The addition of Fu brick tea also led to enhancement of the antioxidant capacity of probiotic tofu.

Key words: Lactobacillus plantarum B1-6, Fu brick tea, probiotic tea-tofu, texture profile analysis, antioxidant capacity