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KMID : 0665420060210060653
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Korean Journal of Food Culture
2006 Volume.21 No. 6 p.653 ~ p.660
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Quality Characteristics of Cuttlefish Inky Tofu Prepared with Various Coagulants
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Park Eo-Jin
An Sang-Hee
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Abstract
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Some quality characteristics of tofu prepared with cuttlefish ink were investigated to study the effects of various of coagulants. Each concentration of coagulant was determined as 0.2% of GDL, 0.3# of MgCl₂, 1%^ of CaCl₂, 1.5% of CaSO₄ and 0.6% D-gluconic acid calcium by pre-experiment. Also, the optimum concentration of added cuttlefish ink was chosen as 3%(diluted in twenty times). The yield of inky tofu prepared with GDL as coagulant was the highest. According to prepared with MgCl₂was the highest. The result of microstructure was examined by SEM, the particles of inky tofu coagulated with GDL and D-gluconic acid calcium were small and uniformity. In overall acceptability of sensory properties, inky tofu coagulated with GDL was the highest in score. In the color of inky tofu, L value and a value were the highest coagulated with GDL, but that coagulated with CaCl₂ had the highest b value. In the texture properties of inky tofu, hardness, gumminess and brittleness were the highest coagulated with D-gluconic acid calcium. A positive correlation was observed between the pH of tofu whey and acidity. Sensory properties of roasted nutty flavor, hardness, cohesiveness and springiness were positively correlated with the acceptability.
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KEYWORD
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tofu, cuttlefish ink, coagulant, quality characteristics
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