Physicochemical Quality Characteristics of Tofu Prepared with Turmeric(Curcuma aromatica Salab.)

강황 첨가 두부의 이화학적 품질특성

  • Min, Young-Hee (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Kim, Ji-Young (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Park, La-Young (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Park, Geum-Soon (Faculty of Food Technology and Service, Catholic University of Daegu)
  • 민영희 (대구가톨릭대학교 식품 외식산업학부) ;
  • 김지영 (대구가톨릭대학교 식품 외식산업학부) ;
  • 박나영 (대구가톨릭대학교 식품 외식산업학부) ;
  • 이신호 (대구가톨릭대학교 식품 외식산업학부) ;
  • 박금순 (대구가톨릭대학교 식품 외식산업학부)
  • Published : 2007.08.31

Abstract

This study investigated the utilization of turmeric (Curcuma aromatica Salab.) for tofu manufacture and its effects on the quality characteristics and shelf-life. Various concentration (0.000%, 0.005%, 0.010%, and 0.015%) of turmeric were used to evaluate the shelf-life during tofu storage for 12 days at $10^{\circ}C$. The pH decreased with an increasing storage period, but the 0.010% and 0.015% tofu showed lower pH value than the 0.000% tofu, the acidity decreased with an increasing storage period. The water content of the turmeric tofu decreased with an increasing storage period. The turbidity gradually increased until 6 days of storage, and then rapidly increased at 12 days of storage. The microbial count of the 0.015% tofu was lowest during the storage period. In measuring the turmeric tofu color, the L- and a--values decreased during the storage period, while the b--value increased. In the texture analysis, hardness, gumminess, and brittleness of the turmeric tofu decreased 12 days of storage. Cohesiveness and springiness increased with an increasing storage period. In the sensory evaluation, Smoothness, after taste, and overall taste were highest for the 0.010% tofu. For the overall acceptability, the 0.010% tofu (with 0.45% mixed coagulant) attained the highest score.

Keywords

References

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