The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Study on the Quality Characteristics of Soybean Curd Prepared with the Addition of Opuntia humifusa Fruit

백년초 열매를 이용한 두부의 품질 특성 연구

  • Song, Jae-Hyoung (Dept. of Herbal Resources, Professional Graduate School of Oriental Medicine, Wonkwang University) ;
  • Park, Jang-Soon (Dept. of Beauty Science, Kwangju Women's University) ;
  • No, Young-Ju (Dept. of Chemistry, Wonkwang University) ;
  • Choi, Hwa-Jung (Dept. of Clinical Pathology, Daejeon Health Sciences College)
  • 송재형 (원광대학교 한의학전문대학원) ;
  • 박장순 (광주여자대학교 미용과학과) ;
  • 노용주 (원광대학교 화학과) ;
  • 최화정 (대전보건대학 임상병리과)
  • Received : 2010.12.02
  • Accepted : 2011.03.17
  • Published : 2011.03.30
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Abstract

This study was conducted to investigate the quality characteristics of soybean curd prepared with Opuntia ficus-indica fruit, freeze-dried Opuntia ficus-indica fruit powder, or heat-dried Opuntia ficus-indica fruit powder, without addition of a coagulant. The yield rates of the soybean curd were slightly decreased for the three curds containing Opuntia ficus-indica fruit; this was accompanied by a significant decrease in pH. Furthermore, the hardness and springiness of soybean curds coagulated with added freeze-dried Opuntia ficus-indica fruit powder or heat-dried Opuntia ficus-indica fruit powder were higher than the hardness and springiness of the coagulated controls. However, the cohesiveness and brittleness of two soybean curds were lower than for the controls, while the gumminess of the four soybean curds containing control fruit was the same. In terms of overall acceptability, the preferred soybean curd was the curd containing freeze-dried Opuntia ficus-indica fruit powder.

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References

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