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KMID : 0380619850170060522
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 6 p.522 ~ p.525
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Some Quality Changes in Soybean Curd by Addition of Dried Soymilk Residue
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Abstract
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The dried soymilk residue (SMR) was added into soybean water extract in order to investigate its effect on physical characteristics of soybean curd. As the mixing ratio (d. b.) increased, the volume and water holding capacity of the curd was reduced and penetration value was increased. However, the Sag value was rather increased until 20% of mixing ratio reached and then decreased drastically by 30% addition of SMR. The overall physical and sensory quality showed that substitution of soybean with SMR by 10% was recommendable without significant unfavorable change in quality of soybean curd. The proposed method of absorption of unbound water on filter paper was proved to be simple and reliable for measurement of water holding capacity of soybean curd.
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