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KMID : 0665220220350060521
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Korean Journal of Food and Nutrition
2022 Volume.35 No. 6 p.521 ~ p.530
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Evaluation of Physico-Chemical Characteristics of Commercial Tofu Products in Korea Market
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Sim Eun-Yeong
Kim Hong-Sig
Kim Mi-Jung
Park Hye-Young
Choi Hye-Sun
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Abstract
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This study was conducted to compare the quality characteristics of commercial tofu products from the market in Korea. Seventeen types of commercial tofu samples were taken and their physicochemical properties, including soluble solid contents, salinity, pH, total acidity and moisture (total solid contents), were analyzed. The hardness of tofu was negatively correlated with the moisture contents of tofu (r=－0.667**). The commercial tofu showed pH 5.80~6.24, total acidity of 0.016~0.034%, soluble solids of 1.50~3.45 °Brix, salinity of 1.20~2.30%, and moisture content of 79.91~87.57%, respectively. All 17 tofu samples sold in the Korean market were prepared using crude MgCl2 and sea water as a coagulant. The quality characteristics vary depending on the constituent’s of soybeans, and the ratio and amount of coagulants of tofu used. The origin of soybean seeds affected the yellowness of tofu; tofu made from imported soybean showed a higher b value than domestic soybean. These results are expected to be useful for understanding trends in the domestic tofu industry.
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KEYWORD
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Korean commercial tofu, texture, crude magnesium chloride (sea water)
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