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KMID : 1007520080170061383
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Food Science and Biotechnology
2008 Volume.17 No. 6 p.1383 ~ p.1386
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Quality Characteristics of Colored Soybean Curd Containing Paprika (Capsicum annuum L.)
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Jeon Eun-Raye
Jung Lan-Hee
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Abstract
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This study was conducted to examine the quality characteristics of soybean curd containing red paprika juice(RPJ) and green paprika juice (GPJ). The proximate compositions of RPJ showed higher levels of ash, carbohydrate, andvitamin C than GPJ. The yield of soybean curd was not significantly different with the level of RPJ and GPJ. However therewas a significant decrease in the pH and an increase in the acidity with the addition of RPJ and GPJ. The L, a, and b values ofsoybean curd containing RPJ and the L value of soybean curd containing GPJ were significantly different. The hardness andchewiness of soybean curd containing RPJ and GPJ increased significantly with the level of juice.
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KEYWORD
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paprika juice, colored soybean curd
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