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Texture of whole-tofu (chundubu) containing spinach, carrot, cheddar cheese, egg, safflower seed powder, or red ginseng extract was examined. Drying yield rehydration of freeze-dried whole-tofu were also studied. Addition of spinach carrot, egg, cheddar cheese safflower seed powder, and red ginseng extract tended to decrease redness of whole-tofu. Whole-tofu containing these food materials showed lower hardness and higher adhesiveness, cohesiveness, and springiness than whole-tofu without food materials. Duration time of sublimation at -54℃ influenced more on freeze-drying yield of whole-tofu than that of freezing at -20℃. However, food materials added and freezing time did not affect significantly the drying yield and rehydration.
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