The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Functional Ingredient Compositions of Soybean Curds(Tofu) Made with Black Soybeans(Huktae) and White Soybeans(Baktae)

백태와 흑태를 원료로 하여 제조된 두부의 기능성 성분 분석

  • Kim, Kang-Sung (Dept. of Food Science and Nutrition, Yongin University)
  • 김강성 (용인대학교 식품영양학과)
  • Published : 2007.06.30
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Abstract

The compositions of tofus made with Baktae and Huktae were compared to those made with other respective types of soybeans. The lipid and protein contents of Baktae were 20.8% and 39.7%, while those of Huktae were 15.8% and 41.1%, respectively. In both soybean types, linoleic acid(18:2), oleic acid(18:1), and palmitic acid(16:0) accounted for more than 80% of the total fatty acids. The tofu made from Baktae was whiter than the tofu made from Huktae, as exhibited by a higher Hunter's L-value. The lipid content of the Baktae tofu(4.41%) was higher than that of the Huktae tofu(3.26%). The amino acid compositions of the Huktae and Baktae tofus were similar, with glutamic acid and aspartic acid being the most abundant amino acids in both tofus. However, the content of the limiting amino acid, methionine, increased 2.5-fold in the tofus as compared to the soybeans, on a per gram protein basis. Isoflavones were lost during tofu making as contents for the tofu were 20${\sim}$25% of those for the soybeans.

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