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KMID : 0665220110240010012
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Korean Journal of Food and Nutrition
2011 Volume.24 No. 1 p.12 ~ p.16
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A Study on the Quality Characteristics of Soybean Curd Prepared with the Addition of Opuntia humifusa Fruit
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Song Jae-Hyoung
Park Jang-Soon
No Young-Ju
Choi Hwa-Jung
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Abstract
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This study was conducted to investigate the quality characteristics of soybean curd prepared with Opuntia ficus-indica fruit, freeze-dried Opuntia ficus-indica fruit powder, or heat-dried Opuntia ficus-indica fruit powder, without addition of a coagulant. The yield rates of the soybean curd were slightly decreased for the three curds containing Opuntia ficus-indica fruit; this was accompanied by a significant decrease in pH. Furthermore, the hardness and springiness of soybean curds coagulated with added freeze-dried Opuntia ficus-indica fruit powder or heat-dried Opuntia ficus-indica fruit powder were higher than the hardness and springiness of the coagulated controls. However, the cohesiveness and brittleness of two soybean curds were lower than for the controls, while the gumminess of the four soybean curds containing control fruit was the same. In terms of overall acceptability, the preferred soybean curd was the curd containing freeze-dried Opuntia ficus-indica fruit powder.
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KEYWORD
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soybean curd, quality characteristics, Opuntia ficus-indica fruit
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