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KMID : 1011620080240050691
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 5 p.691 ~ p.698
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Physicochemical Quality Characteristics of Tofu Prepared with Mesangi(Capsosiphon Fulvescens) Powder
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정복미:Jung Bok-Mi
신태선:Shin Tai-Sun/김두운:Kim Du-Woon/정규화:Chong Kyu-Wha
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Abstract
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In this study, we assessed the quality characteristics of soybean curds (tofii) prepared with Mesangi (Capsosiphon fulvescens) powder (0, 2, 4, 6%, w/w) were investigated. The yields of the curds containing Mesangi were higher than those of the control, and the yield increased with increasing quantities of Mesangi powder. The most abundant mineral in Mesangi tofu was calcium, followed by magnesium. The Mesangi tofu had a slightly lower pH than the control. The addition of Mesangi powder to curd evidenced a significantly lower L value (lightness) and a value (redness) than was detected in the control (p<0.05). The hardness level was highest in the tofu to which 2% Mesangi powder was added. However, this level decreased with increasing concentrations of Mesangi powder. Although the 4% Mesangi tofu evi?denced higher adhesiveness than was detected in the control, we noted no significant differences among the Mesangi-treated curds. The soybean curds added to which 2% Mesangi powder was added had evidenced the highest level of cohesi?veness, but the tofu containing 4 and 6% Mesangi powder was significantly reduced as compared with the control and 2% Mesangi tofu. Springiness, gumminess, and brittleness were higher in the 2% Mesangi tofu than in the others (p<0.05). The soybean curds prepared with Mesangi powder evidenced a lower total plate count than the controls during over 12 days of storage.
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KEYWORD
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Mesangi, tofu, quality characteristics
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