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KMID : 1011620070230040502
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 4 p.502 ~ p.510
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Physicochemical Quality Characteristics of Tofu Prepared with Turmeric(Curcuma aromatica Salab)
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민영희:Min Young-Hee
김지영:Kim Ji-Young/박나영:Park Na-Young/이신호:Lee Shin-Ho/박금순:Park Geum-Soon
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Abstract
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This study investigated the utilization of turmeric {Curcuma aromatica Salab.) for tofu manufacture and its effects on the quality characteristics and shelf-life. Various concentration (0.000%, 0.005%, 0.010%, and 0.015%) of turmeric were used to evaluate the shelf-life during tofu storage for 12 days at 10 °C. The pH decreased with an increasing storage period, but the 0.010% and 0.015% tofu showed lower pH value than the 0.000% tofu, the acidity decreased with an increasing storage period. The water content of the turmeric tofu decreased with an increasing storage period. The turbidity gradually increased until 6 days of storage, and then rapidly increased at 12 days of storage. The microbial count of the 0.015% tofu was lowest during the storage period. In measuring the turmeric tofu color, the L- and a-values decreased during the storage period, while the b~value increased. In the texture analysis, hardness, gumminess, and brittleness of the turmeric tofu decreased 12 days of storage. Cohesiveness and springiness increased with an increasing storage period. In the sensory evaluation, Smoothness, after taste, and overall taste were highest for the 0.이0% tofu. For the overall acceptability, the 0.010% tofu (with 0.45% mixed coagulant) attained the highest score.
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KEYWORD
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turmeric (Curcuma aromatica salab.), tofu, kanghwang, physicochemical, quality characteristics
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