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KMID : 1134820200490111227
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 11 p.1227 ~ p.1235
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Quality and Functional Characteristics of Tofu Prepared with Dehulled Soybeans (Glycine max L. Merrill)
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Han In-Beom
Cha Seung-Hyeon
Jung Ui-Hwan
Hyun Tae-Kyung
Kim Seon-Woong
Kim Soon-Hwan
Ha Jin-Seok
Jang Keum-Il
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Abstract
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In this study, tofu with dehulled soybean (TDS) was prepared, and its quality and functional characteristics were investigated. The weight increase rate was analyzed to compare the water absorption efficiency of the original and dehulled soybeans. The weight of the dehulled soybeans increased more quickly after soaking than that of the original soybeans. The control tofu was prepared with the original soybeans soaked for 12 hours (TOS12), and tofu was prepared with dehulled soybeans soaked for 4 (TDS4), 8 (TDS8), and 12 (TDS12) hours. The proximate compositions and total dietary fiber content of all four tofus were similar. Although the soaking time with TDS4 was reduced three-fold, the yield, chromaticity, texture (hardness and chewiness), and antioxidant properties of TDS4 were similar to those of TOS12. The Biji weight of all three TDSs was lower than that of TOS12. Moreover, the total isoflavone content of TOS12 was the lowest. In the sensory tests, the color, taste, flavor, softness, and overall preference of all three tofus were similar to those of TOS12. These results suggest that the use of dehulled soybeans adds value to tofu because the quality characteristics of the TDS were similar to those of the control despite the reduced soaking time.
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KEYWORD
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tofu, dehulled soybean, soaking time, quality, isoflavone
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