2.4. Sample Extraction
Egg tofu was freeze dried and ground using commercial blender (WARING 240v Torrington, C.T, USA) at high speed for 2 min, filtered using stainless steel sieve (40 mesh grid), kept in air tight bottles and stored at -20°C. The sample was extracted according to the method of Kim and Lee (2000) with some modifications. Ten grams of sample were extracted with 100 mL of 80% methanol and was sonicated for 20 min.