|
KMID : 1011620080240020258
|
|
Korean Journal of Food and Cookey Science
2008 Volume.24 No. 2 p.258 ~ p.265
|
|
|
Quality Characteristics of Tofu Prepared with Various Concentrations of Commercial Chungkukjang Powder
|
|
An Sang-Hee
Lee Shin-Ho
Park Geum-Soon
|
|
|
Abstract
|
|
|
|
This study investigated the quality characteristics of tofu(soybean curd) samples prepared with differing amounts of commercial chungkukjang powder(0, 1，2，3，4%). According to the results the 3% chungkukjang tofu 3%(C3) had the highest yield, and the tofus containing chungkukjang powder had higher pH and acidity levels than the control. Turbidity increased and moisture content decreased with increasing chungkukjang powder concentration. And pH, acidity, and turbidity were negatively correlated with moisture content. In terms of color, the L value decreased, and a and b values increased with increasing chungkukjang concentration. For texture, the 1% chungkukjang tofu(Cl) had higher hardness, springiness, and cohesiveness values than the other samples. CI also had the highest overall acceptability score. Finally, sensory properties of taste, texture, and overall quality were positively correlated with the mechanical properties of moisture content, hardness, springiness, cohesiveness, chewiness, and brittleness.
|
|
|
KEYWORD
|
|
|
commercial chungkukjang powder, tofu(soybean curd), quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|