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KMID : 0380620090410020117
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 2 p.117 ~ p.121
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Comparison of Quality Characteristics of Soybean Curd and Whole Soybean Curd
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Lee Hyoung-Jae
Shin Heung-Chule
Lee You-Seok
Kim Jin-Young
Moon Young-Hak
Park Keun-Hyung
Moon Jae-Hak
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Abstract
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Soybean curd (SC) is prepared through the elimination of water-insoluble components and molding by pressing.However, whole soybean curd (WSC) is made without the elimination of water-insoluble components and pressing. Therefore,it was considered that the components contained in WSC might be different from those in SC and we compared their contentsof various components, hardness, and morphological features for this study. Ash, dietary fiber, and niacin contents weresignificantly higher in WSC than in SC. In addition, the carbohydrate and vitamin K1 contents of WSC tended to be higherthan those in SC, whereas the hardness of WSC was lower than that of SC. Moreover, electron microscopic analysis showedthat the morphological characteristic of WSC consisted of considerably more fine retiform tissues in comparison to SC. Basedon their compared nutrition, functional, and quality characteristics, it was suggested that WSC might be superior to SC.
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KEYWORD
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whole soybean curd, proximate composition, vitamin, hardness, electron microscopic analysis
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